If you’re raising a sourdough starter on your countertop and don’t want to waste a drop, these brown butter sourdough cookies are a delicious way to make good use of your discard. They’re simple, made with real ingredients you likely already have in your pantry, and full of rich, nutty flavor thanks to the browned butter.
This is the kind of sweet treat that brings the whole family into the kitchen—warm, chewy, and satisfying with just a little bit of tang from the starter. A nutty brown butter flavor with loads of melty chocolate chips, and sourdough goodness. These have a soft, chewy texture in the center with slightly crispy edges. Trust me, these cookies will disappear in no time!
Whether you’re baking for a weekend gathering, stocking up the cookie tin, or rewarding yourself after a day of work in the garden, this is one cookie recipe you’ll be glad to have on hand.
Why Add Sourdough To Cookies?
If you’re already baking sourdough bread, you probably have some sourdough discard or active starter ready to use. Adding it to your cookies is a great way to cut back on waste and add a little homestead magic to your baking.
But it’s not just about using up scraps. Sourdough starter brings a lot to the cookie jar.
- Better texture. The starter helps create a chewy center and slightly crispy edges, giving you that perfect chewy cookie every time.
- More flavor. It adds a subtle tang that balances the sweetness and deepens the overall flavor—especially when paired with brown butter and dark brown sugar.
- Less food waste. Using your discard means you’re getting the most out of your baking routine. Something every homesteader can appreciate.
- Natural fermentation. Even though the cookies don’t rise like bread, you’re still working in a bit of that natural, old-world depth of flavor we all love.
Whether you’re trying this for the first time, or you’ve got jars of starter sitting on your counter, making sourdough discard cookies is a delicious way to make the most of what you already have—without any extra cost or trips to the store.
Brown Butter Sourdough Cookies a Sweet Treat
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Equipment
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Dark Brown Sugar packed
- 2/3 Cup White Sugar
- 2/3 Cup Sourdough Starter Discard or active sourdough starter
- 2 Large Egg Yolks
- 2 Teaspoons Pure Vanilla Extract
- 2 ¾ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 ½ Cups Dark Chocolate Chips milk chocolate, semisweet chocolate chips, or chocolate chunks
- Optional: a sprinkle of flaky sea salt for the tops of the cookies
Instructions
Step-by-Step Instructions
- Brown the Butter. Start by adding your unsalted butter to a small saucepan over medium heat. Let it melt down, stirring often. After a few minutes, it’ll foam and begin to smell nutty. The milk solids will toast at the bottom of the pan—once they turn golden and the butter deepens in color, remove from heat. Let it cool for about 10 minutes.1 Cup Unsalted Butter
- This step adds a rich, toasted flavor you just can’t get from regular melted butter—but if you’re short on time, you can swap in plain melted butter.
- In a large mixing bowl, stir together the cooled brown butter, brown sugar, and white sugar. Add the egg yolks , vanilla, and sourdough starter discard. Mix well with a wooden spoon or hand mixer if you prefer.1 Cup Dark Brown Sugar, 2/3 Cup White Sugar, 2/3 Cup Sourdough Starter Discard, 2 Large Egg Yolks, 2 Teaspoons Pure Vanilla Extract
- Add the Dry Ingredients. In a separate bowl, combine the flour, baking soda, baking powder and salt. Add this mixture into the wet ingredients and stir until just combined. Fold in your chocolate chips, chocolate chunks, or whatever chocolate you have on hand. This dough smells good enough to eat raw (but we recommend baking it).2 ¾ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1/2 Teaspoon Salt, 1 ½ Cups Dark Chocolate Chips
- Chill the Dough, optional. If you’ve got the time, let the dough rest in the fridge for 30 minutes (covered with plastic wrap or in a bowl with a lid). This helps the flavors develop and makes for a chewier texture and less spread while baking.
- Bake. Preheat the oven to 350°F. Line your cookie sheet or baking tray with parchment paper or reuse a parchment-lined baking sheet if you’re baking multiple batches.
- Use a cookie scoop or tablespoon to portion out the dough. Leave room between the cookies—they’ll spread. Bake for about 10–12 minutes, until the edges are golden brown and the centers are still soft.
- Cool for a few minutes on the tray, then transfer to a cooling rack or wire rack to finish setting up. Sprinkle with flaky sea salt if you wish.Optional: a sprinkle of flaky sea salt for the tops of the cookies
Nutrition
Tips and Variations
- No brown sugar? Use white sugar and a spoonful of molasses as a homestead substitute.
- Want a crispier cookie? Bake a couple of extra minutes.
- Like a gooey center? Pull them out a minute early and let the heat finish the job.
- Add-ins: chopped walnuts, dried fruit, or even oats can work.
Why We Love These Cookies on the Homestead
- Makes use of your sourdough starter discard—no waste
- Uses simple ingredients—no fancy store runs needed
- Brings cozy, nostalgic flavor with that nutty brown butter
- Stores well in an airtight container or freezer-safe bag
- Easy enough to make with the kids or grandkids by your side
Storage
- Store in a sealed container or freezer bag on the counter for up to 4 days.
- Freeze raw cookie dough balls in a freezer-safe bag. Pop them straight onto the cookie sheet—just bake a few minutes longer.
- Fully baked cookies freeze well too—just let them cool completely first.
Final Thoughts From the Homestead
There’s something special about baking from scratch with what you’ve got on hand—whether it’s eggs from your coop, starter from your bread-making routine, or just a quiet afternoon in the kitchen. These brown butter sourdough chocolate chip cookies bring comfort, practicality, and that irresistible aroma that fills a home.
If you’re looking for a great recipe that doesn’t waste a thing and rewards you with the best cookies you’ve ever made—this one’s it.
My family loved this!