Browned Butter Sourdough Chocolate Chip Cookies

These browned butter sourdough chocolate chip cookies are just as good as the sound. The potato flake sourdough starters adds a special sweetness and give these cookies the best chewy texture. They may be the best chocolate chip cookie you ever have.

The Story Behind the Browned Butter Sourdough Chocolate Chip Cookies

If you have been around for a while you know that I love my Potato Flake Sourdough Bread. It’s amazing, easy, and absolutely delicious. You would also know that my husband LOVES chocolate chip cookies. He loves them so much, that I literally took the first 3 years of our marriage trying to create the Perfect Chocolate Chip Cookie. I did and you should make them.

When I saw that Amber, from Amber’s Kitchen, created a sourdough chocolate chip cookie recipe, I was so intrigued. I had been wanting to experiment using my potato flake sourdough starter in different ways, and this was at the top of the list.

One thing you have to know, is that this is a recipe specifically for my Potato Flake Sourdough starter. You can find all of the steps for the starter on this post. This starter is completely different than what you are a probably used to. My starter is liquidy! Everyone always asks if that’s okay. Yes! It’s supposed to be liquidy. Just trust me.

I took Amber’s recipe as a starting point and really took time to make it work with my starter. Let me tell you something. This dough tastes and smells incredible. The cookie that it produces is incredible. It’s so tasty that my husband even deemed it to be “most likely the best cookie he has ever eaten.” He has eaten a lot of cookies in his day.

Maybe you are reading this and thinking, like my mom, why would you put sourdough starter in a cookie? One, it creates amazing flavor and texture. Two, any type of starter in any recipe adds some health benefits because of the fermentation of the starter. So basically, it’s a healthy cookie!

We love these cookies so much. We shared them recently with missionaries from our church when we had them over for dinner. I put over 3 dozen cookies on the table and they were gone. So if you don’t believe me, believe the people who gobbled them up in a matter of minutes.

F.A.Q.S. about Browned Butter Sourdough Chocolate Chip Cookies

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Browned Butter Sourdough Chocolate Chip Cookies

These browned butter sourdough chocolate chip cookies are just as good as the sound. The potato flake sourdough starters adds a special sweetness and give these cookies the best chewy texture. They may be the best chocolate chip cookie you ever have.
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Prep Time 10 mins
Course Dessert
Servings 3 dozen

Ingredients
  

  • 1 cup browned butter (250 g)
  • 1 cup brown sugar
  • 1 cup granulated white sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • ½ cup potato flake sourdough starter
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • cups plus 2 TBS all-purpose flour
  • cups semi-sweet chocolate chips

Instructions
 

  • First start by browning you butter. This process will take about 5 minutes. In medium sized pot, place your butter and turn the stove heat to medium. Stir the butter occasionally as it melts. Once it starts to get foamy, you are really close, so don't take your eyes off of it.
  • Once it gets foamy lift your pot from the heat, to see if you can see any brown fleck towards the bottom of the pot. Return to the heat. Once the butter is browned sufficiently, you will see lots of brown flecks throughout the butter. Just be careful to not take it too far, or you will be left with burnt butter instead.
  • Gather your ingredients while you wait for the butter to cool down a bit, you don't want it too hot or else it will cook your eggs. I wait about 10 minutes.
  • In a medium size mixing bowl, combine the butter with the brown and white sugars. Mix well.
  • Add the egg yolks, sourdough starter, and vanilla. Mix until incorporated.
  • Add all of the remaining dry ingredients, except for the chocolate chips. Mix until no flour can be seen, but don't overmix.
  • Lastly, stir in the chocolate chips.
  • Cover the bowl the dough is in with plastic wrap and refrigerate for at least 8 hours. Personally, I will make the dough the day before and refrigerate overnight, it seems easier that way.
  • Prior to baking, preheat the oven to 375°. Line a cookie sheet with parchment paper and scoop the dough onto the pan.
  • Bake for 7-9 minutes or until the edges are fairly brown (it's a darker dough because of the browned butter).
  • Let the cookies cool on the cookie sheet for 10 minutes before transferring them to a cooling rack.

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