Brown Butter Sourdough Chocolate Chip Cookies
If you’ve been on the hunt for the perfect chocolate chip cookie, these brown butter sourdough chocolate chip cookies are everything you’ve been searching for.
How to Make Brown Butter Sourdough Chocolate Chip Cookies
To start, you need a pot or a pan. I like to use my well seasoned cast iron skillet.
Melt your butter over medium heat, and then brown it. For detailed instructions on how to brown butter, skip to 3:38 in this video.
Once you’ve browned your butter, pour it into a large mixing bowl. While it’s still hot, mix in your sugars.
Let the butter/sugar mixture cool. This usually takes about an hour. It’s an important step because next you’ll add your egg yolks and if the butter is still too hot, you’ll scramble the egg yolks.
Once your butter mixture has cooled, add the egg yolks and beat using a hand mixer.
Add the sourdough starter and vanilla. Continue beating with the hand mixer.
Beat in the sourdough starter and vanilla.
Next, you’re going to add the dry ingredients and chocolate chips. You can briefly beat this with the hand mixer but you don’t want to overmix it. I will usually mix it briefly with the hand mixer and then get in there with my hands. This will help me know if my dough needs more flour.
You may need to add a sprinkle of additional flour. Your dough should be soft and smooth but not overly sticky.
Chill the dough in the fridge for at least an hour.
Preheat your oven to 350°.
Once chilled, I like to measure out the dough balls using a scale so they’re all the same size. My preferred weight is 60 grams. This is a really nice sized cookie but isn’t too big. You do not have to do this step. You can certainly just scoop out the dough. However, I really enjoy presenting a product that is consistent. It’s very professional looking for all your cookies to be the same size and shape.
Bake for 12 minutes or until the tops are just slightly browned.
Drop the cookie sheet aggressively on the counter or drop each cookie onto your cooling rack. This causes the middle to cave in and gives you a really pretty cookie.
Cookie Storage
I LOVE storing my pre-rolled cookie dough balls in the freezer. I weigh them all out, roll them into balls, and stash them in a Ziploc freezer bag. Pop them in your preheated oven straight from the freezer. They bake up beautifully! It’s really convenient to have these on hand in your freezer for a last minute sweet treat. They can also be given as gifts.
If storing at room temperature, I keep them in an airtight either Ziploc bag or storage container and they stay fresh and soft for 3-5 days.
Brown Butter Sourdough Chocolate Chip Cookies
Equipment
- Hand mixer
- pot or pan
- mixing bowl
Ingredients
- 1 cup butter two sticks
- 1 cup white sugar
- 1 cup brown sugar packed
- 3 egg yolks
- 1 cup sourdough starter 220 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups flour
- chocolate chips
Instructions
- In a pot or pan (I use a cast iron skillet) brown the butter.
- While the butter is still hot, combine with the sugars in a large mixing bowl.
- Let the butter/sugar mixture cool. This usually takes about an hour.
- Once cooled, add the egg yolks and beat using a hand mixer.
- Add the sourdough starter and vanilla. Mix to combine.
- Mix in the dry ingredients and chocolate chips. Do not overmix.
- *Depending on the hydration of your starter, you may need to add slightly more flour. The dough should be soft but not terribly sticky.*
- Chill dough in fridge for at least an hour.
- Preheat oven to 350°.
- Once chilled, measure out your dough balls using a scale so they're all the same size. (This is optional, you can just scoop them).
- Bake for 12 minutes or until the tops are just slightly browned.
- Drop the cookie sheet aggressively on the counter or drop each cookie onto your cooling rack. This causes the middle to cave in and gives you a really pretty cookie.