These brown butter sourdough chocolate chip cookies are rich, chewy, and packed with deep caramel flavor from browned butter and melty sugar-free chocolate chips. The sourdough discard adds a subtle tang and incredible texture, creating cookies that feel bakery-worthy with very little extra effort. Whether you're looking for a creative way to use up extra starter or simply want a more flavorful chocolate chip cookie, this recipe delivers crisp edges, soft centers, and plenty of chocolate in every bite.
Reducing Waste
One of the best things about baking with sourdough is finding delicious ways to use your sourdough discard instead of throwing it away. If you only bake once a week, storing your starter in the refrigerator is an easy way to slow fermentation and reduce how often it needs feeding. Then, whenever you have extra discard after feeding your starter, recipes like these cookies are the perfect way to turn it into something delicious. The discard adds moisture, flavor, and chewiness to baked goods while helping reduce kitchen waste at the same time.
Brown Butter Sourdough Chocolate Chip Cookies
Makes about 25 cookies
Ingredients
- 225g unsalted butter, diced
- 380g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp flaked sea salt
- 220g Lakanto Brown Monkfruit Sweetener
- 220g Lakanto Classic Monkfruit Sweetener with Allulose
- 3 large egg yolks
- 240g sourdough starter discard (100% hydration)
- 1 tsp vanilla extract
- 500g Lakanto Sugar-Free Chocolate Chips
Instructions
To make the cookies, start by browning the butter. This step is essential because it not only adds a rich, nutty flavor, but also removes excess water from the butter, helping create the perfect chewy cookie texture.
Place the butter into a saucepan over medium heat. Cook until the butter melts, begins bubbling, and eventually foams. Stir occasionally and watch carefully, as browned butter can burn quickly. Once the milk solids turn golden brown and smell nutty, remove from the heat and let cool for about 30 minutes. After browning, you should have approximately 185g of butter remaining.
While the butter cools, whisk together the flour, baking powder, baking soda, and sea salt in a large bowl.
In a separate large mixing bowl, combine the browned butter and both Lakanto sweeteners. Using an electric mixer, whisk for 1–2 minutes until combined and smooth. Add the egg yolks and continue mixing for another 2–3 minutes.
Add the sourdough discard and vanilla extract, mixing until the batter becomes smooth and fully incorporated. The mixture should resemble a thick cake batter.
Add the dry ingredients and mix on low speed just until a dough forms. Fold in the Lakanto Sugar-Free Chocolate Chips until evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 4 hours before baking. For best flavor and texture, bake within 4–24 hours.
Note
Because the dough contains sourdough discard, the flavor will continue to develop as it rests in the refrigerator. A shorter chill time creates a milder flavor, while a longer chill develops a deeper sourdough tang.
Baking the Cookies
When ready to bake, preheat the oven to 350°F and line baking trays with parchment paper.
Roll the dough into balls approximately 60g each and place about 6 cookies per tray, leaving plenty of space between them for spreading. Sprinkle lightly with additional flaked sea salt if desired.
Bake for 15–18 minutes, or until the edges are lightly golden brown and the centers are still soft. If the cookies appear slightly puffed when they come out of the oven, gently tap the baking tray on the counter to help them settle.
Allow the cookies to cool on the tray before transferring to a wire rack.
Store in an airtight container for up to 5 days.
Freezing Instructions
These cookies freeze beautifully. After rolling the dough into balls, place them on a parchment-lined baking tray and freeze until solid. Transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 1 month.
Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Tips
High-quality chocolate creates the best flavor and texture, but you can use any variety of sugar-free chocolate chips you prefer.
For extra gooey cookies, reserve a handful of chocolate chips to press into the tops before baking.
Chilling the dough is key for flavor development and helps prevent excessive spreading during baking.
