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Brown Butter Sourdough Chocolate Chunk Cookies

Thick, chewy and deep flavor - these brown butter sourdough chocolate chunk cookies are perfect to satisfy your sweet tooth. Add a sprinkle of sea salt for a more complex flavor or a little less flour for a thinner, crispier cookie.
Prep Time 10 mins
Cook Time 7 mins
Chill Time 15 mins
Course cookies, Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sourdough discard see recipe notes
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cup all purpose flour see recipe notes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks or chocolate chips
  • flaky sea salt if desired

Instructions
 

  • Brown Butter: Heat the butter in a pan or pot on the stove over medium heat. Swirl the butter around and stir every few minutes until little brown flecks are on the bottom of the pan and the butter smells nutty and delicious. Be careful not to overheat as it can burn the butter. Pour the brown butter along with all the little brown bits on the bottom of the pan into a medium sized bowl and let sit for 5 minutes to cool.
  • Add the dark brown sugar and granulated sugar to the bowl with the brown butter. Stir to combine.
  • Mix in the egg yolk, sourdough discard and vanilla extract. Mix together with a spoon until the mixture turns light and fluffy.
  • Add the flour, baking soda, baking powder and salt to the middle of the bowl. Mix together using a light hand so the flour mixture is evenly dispersed throughout the dough.
  • Add chocolate chunks (or chips) and stir into the dough.
  • Place the whole bowl into the freezer and chill the dough for 15 minutes. It is possible to bake these cookies right away, but they will not be quite as puffy and will spread a lot more than the chilled dough. You can also chill the dough in the refrigerator for up to 24 hours or freeze the dough in small balls. Let the balls come back to "chilled" temperature before baking.
  • Preheat oven to 375 degrees convection. Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet. Sprinkle the top with flaky sea salt if desired.
  • Bake cookies at 375 degrees convection for 6 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for 6-8 minutes.
  • Repeat with the remaining cookie dough and enjoy!

Notes

Substitutions: This recipe has the best flavor with dark brown sugar. You can substitute for light brown sugar, but the cookies may have a little more sourdough tang.
Sourdough Discard: I feed my starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more "tang" it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
Flour: This recipe has been tested with more and less flour. If you want a thinner and crispier cookie, use 1 cup of flour. If you prefer a thicker cookie, use 1 2/3 cup flour. I've found 1 1/3 cup flour to be perfect for the way we like our cookies. FYI: When I scoop flour, 1 cup is about 5 oz.
Keyword beginner sourdough, chocolate chip cookie, cookies, sourdough discard