Sourdough Chocolate Chip Cookies with Browned Butter

Why Sourdough Chocolate Chip Cookies are a Game-Changer

If you’ve never had a long-fermented sourdough chocolate chip cookie, you’re in for something special. There’s something about the complexity of sourdough paired with the sweet, melty goodness of chocolate chips that’s next level. And the best part? These cookies aren’t just delicious—they’re a little easier on your digestion too. I have been making these cookies for several years now and they are a hit!

The Secret of Fermented Dough

What I have learned over the years is that fermenting dough over a longer period isn’t just about flavor (though it’s amazing). It’s also about breaking down the phytic acid in the flour, making nutrients more bioavailable and easier for your body to absorb. That means you’re not only indulging in a treat, but you’re also benefiting from the natural fermentation process.

Sourdough Meets Chocolate

The sourdough starter adds a subtle flavor to the dough, without being “sour”. The sweetness is balanced with the chocolate chips in a way that’s incredibly satisfying. If you’re a fan of bold, rich flavors, this combination is absolutely worth trying. Whether you use semi-sweet, dark, or even milk chocolate chips, the sourdough flavor shines through just enough to make these cookies stand out.

The Magic of Browned Butter

One of the key ingredients in these cookies is browned butter. If you’ve never used it before, browning butter is as simple as heating it gently until the milk solids toast and turn golden brown. The result is a deeply nutty, caramel-like flavor that intensifies the richness of the cookies.

When paired with the sourdough, browned butter adds a layer of complexity that makes these cookies unforgettable. It’s an extra step, but trust me—it’s worth it. You’ll end up with cookies that have a deep, toasty flavor with every bite.

Low Sugar, Low Spread

Unlike traditional chocolate chip cookie recipes that rely on high sugar content for spreading and crisping, these sourdough cookies are lower in sugar. The reduced sugar content means the cookies hold their shape better in the oven and won’t spread as much. What you get is a more defined cookie with a soft center and just enough structure to make every bite satisfying.

This also means they’re less cloyingly sweet, allowing the sourdough’s complexity and the browned butter’s richness to shine. It’s a balanced treat that feels indulgent without being over-the-top.

*Want them a little flatter? When removed from the oven, promptly press down slightly with the bottom of a glass!

Do you love baking with sourdough starter? Check out my Sourdough Essentials Cookbook!

Tips for Perfect Long-Fermented Sourdough Cookies

Chill the Dough: Chilling the dough before baking can help control the spread even more and give you a thicker cookie.

Use Room-Temperature Ingredients: Make sure your browned butter is cooled and your eggs are at room temperature before mixing. This helps the dough mix more evenly and contributes to a better final texture.

Watch the Bake Time: Because of the low sugar content, these cookies won’t brown as much as traditional recipes. Keep an eye on them to avoid overbaking—they should be just set in the middle when you take them out.

Why You’ll Love These Cookies

Aside from the amazing flavor and texture, there’s something uniquely satisfying about making cookies this way. It’s a slower process, but it’s also more intentional. Taking the time to ferment the dough and brown the butter adds a personal touch to your baking that makes the final product even more rewarding.

Whether you’re baking for yourself, your family, or to impress guests, long-fermented sourdough chocolate chip cookies are a recipe worth adding to your repertoire. They’re rich, complex, and just the right amount of indulgent.

Have You Tried These Yet?

If you’ve made these cookies—or if you’re planning to—let me know how they turned out! I’d love to hear about your experience with long-fermented sourdough baking. Feel free to share your tips or any fun tweaks you’ve made to the recipe.

Want to see a fun variation? Make the micro sized cookies I show here!

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Sourdough Chocolate Chip Cookies with Browned Butter

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 2 egg yolks
• 2 teaspoon vanilla extract
• 1/2 cup sourdough starter (active or discard)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cups flour
• 1 cup chocolate chips

Instructions

• Place butter in a saucepan over medium heat. Melt the butter while frequently stirring. The butter will start to foam and bubble. After a few minutes, it will go from pale yellow to brown with a sweet caramel scent. Remove from the heat and let cool.
• Once cool, beat the butter and sugar together for several minutes. Add the egg yolks and mix well. Add the vanilla and the sourdough starter. Mix until well incorporated.
• In a seperate bowl, mix the flour, baking soda, and salt. Add it to the wet mixture and gently stir until just combined. Fold in the chocolate chips. Don't overmix. Refrigerate for 1 hour, and up to 3 days for a long ferment.
• Scoop into balls and place on a lined cookie sheet. Bake at 325° for 11-15 minutes. Don't overbake. Cool on the tray for 5 minutes* and move to a cooling rack to finish cooling.

Notes

*see paragraph above title “Low Sugar, Low Spread” regarding this being a reduced sugar recipe and spreading. If desired, when the cookie sheet has been removed from the oven, promptly press down each cookie slightly with the bottom of a glass.

Makes 12-14 cookies with a 2-inch cookie scoop.