These delightful sourdough chocolate chip heart cookies are a truly special treat, combining the rich, nutty flavor of brown butter with the subtle tang of sourdough discard.

Sourdough Chocolate Chip Heart Cookies with Brown Butter 16

Perfect for any occasion where you want to show a little extra love, these cookies are surprisingly easy to make and yield a batch of soft, chewy, and utterly delicious heart-shaped delights.

Whether you’re baking for a loved one, a family gathering, or simply want to elevate your everyday cookie experience, this recipe delivers on flavor and charm. Get ready to impress with these irresistible brown butter sourdough chocolate chip heart cookies.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a winner for so many reasons, making it ideal for busy home bakers and those looking for a comforting yet elevated dessert. It works because it leverages the unique depth that brown butter brings to classic chocolate chip cookies, transforming them from good to absolutely incredible. The addition of sourdough discard isn’t just for show; it adds a subtle tang that balances the sweetness and enhances the overall flavor profile, creating a more complex and satisfying cookie. This recipe is perfect for anyone who enjoys baking but doesn’t want to spend hours in the kitchen, or for those who have a sourdough starter and are looking for delicious ways to use up their discard. It’s a fantastic option for a special weekend treat, a thoughtful homemade gift, or a delightful addition to any dessert spread. The heart shape makes them particularly charming for celebrations or just to bring a smile to someone’s face.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is the best way to ensure a smooth and enjoyable process. This recipe uses common pantry staples, with the star being the sourdough discard and, of course, the brown butter. Don’t be intimidated by browning butter; it’s a simple step that adds immense flavor.

INGREDIENTS:

1 cup unsalted butter
1/2 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unfed sourdough discard (100% hydration)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
Heart-shaped cookie cutter

For the chocolate chips, feel free to use your favorite variety. Semi-sweet chocolate chips are a classic choice, but milk chocolate chips will yield a sweeter, creamier cookie. You could also use a mix of different chocolates, like dark and milk, for added complexity. If you don’t have light brown sugar, dark brown sugar can be used, but it will result in a slightly deeper molasses flavor. Ensure your sourdough discard is unfed; this means it hasn’t been fed recently and is past its peak activity, which is exactly what we want for flavor without excessive leavening.

Time Needed From Start To Finish

This recipe is designed to be manageable, allowing you to enjoy delicious homemade cookies without a huge time commitment. The browning of the butter adds a few extra minutes, but it’s well worth it.

Prep time: 20 minutes
Chill time: 30 minutes (minimum, but longer is better)
Cook time: 10-12 minutes per batch
Total time: Approximately 1 hour 15 minutes (including minimum chill time)

How To Make It Step By Step With Visual Cues

Creating these delightful cookies is a straightforward process. Follow these steps carefully to ensure perfect results every time.

Brown the Butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom. This usually takes about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and allow it to cool slightly.
Cream Sugars and Butter: Once the browned butter has cooled for about 10 minutes (it should still be warm but not hot), transfer it to a large mixing bowl. Add the granulated sugar and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. The mixture should be well combined and creamy.
Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the sourdough discard until just combined. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; overmixing can lead to tough cookies.
Fold in Chocolate Chips and Chill: Gently fold in the chocolate chips until evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling is crucial for flavor development and to prevent the cookies from spreading too much. For best results, chill for 1-2 hours.
Shape and Bake: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and carefully place them about 2 inches apart on the prepared baking sheets.
Bake Until Golden: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious sourdough chocolate chip heart cookies!

Easy Variations And Serving Ideas That Fit Real Life

These brown butter sourdough chocolate chip heart cookies are fantastic on their own, but there are many ways to adapt them or serve them to make them even more special. For a kid-friendly twist, you could use mini chocolate chips or even add some colorful sprinkles to the dough before baking. Another fun idea is to drizzle cooled cookies with melted white chocolate and then sprinkle with more sprinkles.

Consider adding a different type of chip, like white chocolate chips, butterscotch chips, or even chopped nuts such as pecans or walnuts for an extra layer of texture and flavor. A pinch of cinnamon or a dash of espresso powder added to the dry ingredients can also enhance the chocolate flavor.

These heart-shaped cookies are perfect for a dessert platter at a party or buffet. Serve them alongside a scoop of vanilla bean ice cream for an indulgent treat, or with a glass of cold milk for a classic pairing. They also make wonderful edible gifts; simply stack them in a decorative box or bag tied with a ribbon. For a truly decadent experience, sandwich two cookies together with a dollop of cream cheese frosting or a scoop of your favorite ice cream.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make small mistakes, but knowing what to watch out for can help you achieve perfect cookies every time.

One common slip-up is overmixing the dough. When you add the flour, mix only until no streaks of flour remain. Overmixing develops the gluten too much, leading to tough, chewy cookies instead of soft ones.

Another frequent issue is not chilling the dough enough. Skipping or shortening the chilling time can cause your cookies to spread too much in the oven, resulting in flat, thin cookies. The cold dough holds its shape better and allows the flavors to meld. If you’re short on time, even 30 minutes in the freezer can help, but a longer chill in the fridge is ideal.

Browning the butter too quickly or not enough is another potential pitfall. If you cook it too fast over high heat, it can burn before it browns. If you don’t cook it long enough, you won’t get that rich, nutty flavor. Use a light-colored pan so you can easily see the color change, and keep the heat at medium. Watch it closely and stir often.

Finally, overbaking the cookies can lead to a dry, hard texture. Cookies continue to bake slightly after they’re removed from the oven. Look for edges that are lightly golden and centers that still appear a bit soft. They will firm up as they cool.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough chocolate chip heart cookies fresh and delicious. Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. To maintain their soft texture, you can add a slice of bread to the container; the cookies will absorb moisture from the bread, keeping them soft.

If you want to make them ahead, the cookie dough freezes beautifully. Prepare the dough as directed, then either wrap the entire ball of dough tightly in plastic wrap and place it in a freezer-safe bag, or scoop individual portions onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag.

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.