Sourdough chocolate chip cookies bring together the delightful tang of sourdough with the sweetness of chocolate. These cookies are chewy, gooey, and a real treat for anyone who loves a good cookie. Perfect for sharing with family and friends, they also use sourdough discard, making them a great way to minimize waste.
Why Make This Recipe
This recipe is perfect for several reasons. First, it transforms sourdough discard into something delicious rather than letting it go to waste. Second, the fusion of flavors from the brown sugar, granulated sugar, and chocolate creates a cookie that is both soft and chewy. Lastly, the use of brown butter adds a nutty flavor that elevates these cookies to the next level.
How to Make Chewy Gooey Sourdough Chocolate Chip Cookies
Making these cookies is simple and straightforward.
Ingredients:
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature; discard less than 5 days old is preferred)
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt, optional
Directions:
- Brown the Butter: Start by browning the butter. In a saucepan, melt the butter over medium heat, stirring constantly. Cook until the butter turns golden brown and has a nutty aroma. Once done, take it off the heat and let it cool slightly.
- In a mixing bowl, combine the brown sugar and granulated sugar. Add the browned butter and stir until well mixed.
- Mix in the large egg, sourdough discard, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes for the best texture.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, leaving enough space between each cookie. Bake for 10-12 minutes until the edges are golden brown but the centers are still soft.
- If desired, sprinkle flaky salt on top of the cookies while they are still warm.
How to Serve Chewy Gooey Sourdough Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. Pair them with a glass of cold milk or a hot cup of coffee for a comforting treat. You can also enjoy them on your dessert table or as an afternoon snack with friends.
How to Store Chewy Gooey Sourdough Chocolate Chip Cookies
To store these cookies, keep them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer bag, and they can last for up to three months. Simply thaw them at room temperature when you’re ready to enjoy.
Tips to Make Chewy Gooey Sourdough Chocolate Chip Cookies
- Do not overmix the dough after adding the dry ingredients. This helps keep the cookies tender.
- Using brown butter is essential for flavor, so don’t skip that step!
- For an extra gooey texture, slightly underbake the cookies. They will continue to cook a bit on the baking sheet after being removed from the oven.
Variation
Feel free to add nuts or spices for a different twist! Chopped walnuts or a sprinkle of cinnamon can add extra flavor to the cookies.
FAQs
1. What is sourdough discard?
Sourdough discard is the leftover portion of sourdough starter that you remove before feeding the starter with new flour and water.
2. Can I use a different type of chocolate?
Absolutely! You can use milk chocolate or even white chocolate instead of dark or semisweet chocolate.
3. How can I tell when the cookies are done?
Look for golden edges and soft centers. The cookies will firm up as they cool, so don’t worry if they seem a little underbaked when you take them out!
Chewy Gooey Sourdough Chocolate Chip Cookies
Ingredients
For the Cookies
- 113 grams unsalted butter Browned
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard Room temperature; discard less than 5 days old is preferred
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt Optional, for topping
Method
Preparation
- Brown the butter by melting it in a saucepan over medium heat, stirring constantly until golden brown and nutty in aroma. Cool slightly.
- In a mixing bowl, combine the brown sugar and granulated sugar, then mix in the browned butter until well combined.
- Mix in the egg, sourdough discard, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes for the best texture.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are golden brown but the centers are still soft.
- Sprinkle flaky salt on top of the cookies while they are still warm, if desired.