Browned Butter Sourdough Discard Chocolate Chip Cookies

Browned Butter Sourdough Discard Chocolate Chip Cookies

I'm not joking when I say these are the BEST cookies I've ever had in my life!

They are the #1 selling item in my home-run microbakery!

These cookies are what happens when sourdough baking meets a little extra indulgence.

We start by slowly browning real butter until it turns deep golden and fragrant, bringing out rich, nutty notes that make these cookies extra special. Then we mix in our sourdough discard, which adds subtle tang, depth of flavor, and a beautifully soft texture.

We finish each cookie with a sprinkle of flaky sea salt (this takes them over the top)!

Each cookie is packed with melty chocolate chips and baked until the edges are lightly crisp while the centers stay soft and chewy. (see instructions below for how to reheat in the oven).

Nothing rushed here—just simple ingredients, careful mixing, and small-batch baking.

What makes them special:
• Browned butter for a rich, nutty flavor
• Sourdough discard for depth and tenderness
• Soft centers with melty chocolate and finished with flaky sea salt
• Loaded with chocolate chips

Oven Reheating Instructions

1. Preheat your oven to 300°F.

2. Place cookies on a baking sheet lined with parchment paper or foil.

3. Once the oven is preheated, warm the cookies on the middle rack for 4–6 minutes, or until heated through.

4. Remove from the oven and let cool slightly, then enjoy.

Perfect with a cup of coffee, tucked into a lunchbox, or enjoyed as a little afternoon treat.

Sold in packs of [6 / 12].
Small batch and limited quantities are available.

Ingredients: all-purpose flour, semi-sweet chocolate chunks, browned butter, sourdough discard (flour, water), brown sugar, white sugar, egg yolks, baking soda, baking powder, vanilla extract, salt

Allergens: wheat, dairy, egg