Taylor Swift’s Sourdough Brown Butter Chocolate Chip Cookies are a gourmet twist on the classic chocolate chip cookie, combining nutty browned butter, tangy sourdough discard, rich chocolate, and flaky sea salt. This viral cookie recipe gained attention after Taylor Swift shared them with the cast of Law & Order: SVU, impressing fans with a bakery-style treat that balances sweet, salty, and slightly tangy flavors.
Why Everyone Will Love This Recipe
These cookies take the classic chocolate chip cookie to the next level. Brown butter adds a deep, caramel-like richness, while sourdough discard creates a tender texture and subtle complexity. The combination of melted chocolate and flaky sea salt makes every bite indulgent, with crispy edges and a soft, flavorful center.
What Is the Dish?
Chocolate chip cookies are one of America’s most iconic desserts, first becoming popular in the 1930s after the invention of the chocolate chip cookie by Ruth Wakefield at the Toll House Inn. Over time, bakers have created countless variations by changing the chocolate, texture, and flavor additions.
Taylor Swift’s version adds two modern baking techniques: browned butter and sourdough discard. Brown butter, known in French cooking as beurre noisette, is made by gently cooking butter until the milk solids toast and develop a nutty aroma. Sourdough discard, meanwhile, is the unfed portion of a sourdough starter that adds mild tang and moisture to baked goods. Fun fact: using sourdough discard in desserts has become increasingly popular because it reduces food waste while adding a unique depth of flavor to everything from cookies to cakes.
Cooking Tips
- Watch the butter carefully while browning—it can go from golden to burnt quickly.
- Let browned butter cool slightly before adding eggs to avoid scrambling them.
- Use room-temperature eggs for a smoother cookie dough.
- Do not overmix after adding flour, as this can make cookies dense.
- Sprinkle flaky sea salt on the cookies while they are still warm so it sticks properly.
Frequently Asked Questions
What Does Sourdough Discard Do in Cookies?
Sourdough discard adds moisture, a slight tang, and extra depth of flavor while helping create a softer texture.
Do I Need an Active Sourdough Starter?
No. This recipe uses discard, which is the unfed portion of a sourdough starter and does not need to be bubbly or active.
Why Brown the Butter for Chocolate Chip Cookies?
Brown butter adds toasted, nutty flavors that make cookies taste richer and more complex.
Can I Use Chocolate Chips Instead of Chocolate Chunks?
Yes. Chocolate chips work well, but chopped chocolate creates larger melted pockets throughout the cookies.
Can I Make These Cookies Without Oats?
Yes. If using a version without oats, replace them with additional flour to maintain the dough consistency.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb moisture from the bread.
How to Freeze
Freeze baked cookies in a freezer-safe container for up to 3 months. You can also freeze scooped cookie dough portions and bake them directly from frozen, adding a few extra minutes to the baking time.
Ingredients
- 1 cup unsalted butter, browned and slightly cooled
- ¼ cup sourdough discard
- All-purpose flour
- Quick-cooking oats (or cookie flour blend, depending on preferred texture)
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Baking soda
- Kosher salt
- Semisweet or dark chocolate chips/chunks
- Flaky sea salt, for finishing
How to Make Taylor Swift's Cookies
- Melt butter in a saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together flour, quick-cooking oats, baking soda, and salt.
- Beat browned butter, brown sugar, and granulated sugar until smooth. Add eggs, vanilla extract, and sourdough discard, mixing until combined.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined, then fold in chocolate chips or chopped chocolate.
- Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for about 12–13 minutes, until edges are set and centers remain slightly soft.
- Sprinkle flaky sea salt over the warm cookies immediately after removing them from the oven. Let cool briefly on the baking sheet before serving.
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