Sourdough Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip sourdough cookies are perfectly chewy in the middle, melt-in your mouth, and studded with rich dark chocolate chunks in every bite. The key ingredient to these cookies’ irresistible flavor is the rich and nutty brown butter (which is so easy to make!). Also, don’t forget a little sprinkle of sea salt on top!
Why You’ll Love These Sourdough Chocolate Chip Cookies
- These brown butter chocolate chip cookies have the perfect thickness and are insanely chewy with gooey centers.
- These cookies use brown butter, adding a rich and nutty flavor to each bite.
- These cookies use an active sourdough starter and a natural fermentation so they’re gut healthy!
- These brown butter chocolate chip cookies are perfect for any occasion! Share them with friends and family, or enjoy them as a nourishing treat just for yourself.
- Every bite is packed with a rich combination of brown butter, vanilla, and melty chocolate chunks.
- Made with 8 simple, clean ingredients and perfectly sweetened with coconut sugar.
Health Benefits of Sourdough Cookies
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why are sourdough cookies gut healthy?
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough cookies a delicious and gut healthy treat!
5 Health Benefits of Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of Sourdough Brown Butter Chocolate Chip
Get ready to level up your dessert game with these brown butter chocolate chip sourdough cookies! They’re gooey, perfectly soft and chewy, and sooo good. All you need is 8 simple ingredients to make them. Here is the nutrition label for one Sourdough Brown Butter Chocolate Chip Cookies.
| Servings Per Recipe | 12 |
|---|---|
| Amount per serving | 1 cookie |
| Nutrient | Amount |
| Calories | 99 |
| Total Fat | 3.7g |
| Saturated Fat | 2.9g |
| Trans Fat | 0g |
| Cholesterol | 18mg |
| Sodium | 465mg |
| Total Carbohydrates | 15.3g |
| Dietary Fiber | .3g |
| Total Sugars | 7.7g |
| Protein | 1.3g |
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More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
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Sourdough Brown Butter Chocolate Chip Cookies
Description
The best sourdough brown butter chocolate chip cookies you’ll ever eat. These incredible chocolate chip sourdough cookies are made with simple ingredients like coconut sugar, vanilla, dark chocolate, and a sprinkle of flakey sea salt. They’re perfectly crispy on the outside, and chewy in the middle, with melty chocolate in every single bite. Plus, this recipe calls for a natural fermentation with sourdough starter so they’re gut-healthy too!
Ingredients
- 200g Organic All Purpose Flour* (I used Organic King Arthur All Purpose Flour)
- 170g Unsalted Cold Butter
- 125g Coconut Sugar
- 125g Cane Sugar
- 1 Egg
- 44g Sourdough Starter, Active
- 4g Sea Salt
- 2 TSP Vanilla Extract
- 3/4 TSP Baking Soda
- 150g Chocolate Chips or 1 Chocolate Bar, Coarsley Chopped
- Flaky Salt, For topping
Instructions
- First, start by melting 170g of butter over medium heat on the stove. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- Add cooled and melted butter to a mixing bowl along with sugar, salt, sourdough starter, and vanilla extract. Mix together until just combined.
- Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix. Now stir in chips or chopped chocolate until just combined.
- Place the dough covered in a small Tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- Bake for 6-8 minutes or until lightly browned on the sides.
- Remove from the oven and immediately sprinkle with flakey sea salt. Let cookies fully cool on the baking sheet. Enjoy!
- Store baked sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes. You can also store cookie dough in an airtight container and refrigerate for 2-4 days or in freezer for up to 3 months.
