Why Make This Recipe
Chewy Gooey Sourdough Chocolate Chip Cookies are a delightful twist on a classic treat! They are rich, buttery, and packed with chocolate flavor. Using sourdough discard makes these cookies a bit different and adds a subtle tang. Plus, they pair perfectly with milk or coffee, making them a wonderful snack any time of day.
How to Make Chewy Gooey Sourdough Chocolate Chip Cookies
Making these delicious cookies is easy and fun. Follow the steps below to create your own batch of chewy, gooey goodness!
Ingredients
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature; if discard is less than 5 days old, that’s 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)
Directions
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Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir it constantly until it becomes golden brown and has a nutty aroma. Remove it from the heat and let it cool slightly.
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Mix the Ingredients: In a large bowl, combine the brown sugar and granulated sugar. Pour the browned butter over the sugars and mix well. Add the egg, sourdough discard, and vanilla extract, stirring until combined.
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Add Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and fine salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped chocolate.
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Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and gives the cookies a chewier texture.
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Preheat and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the baking sheet, leaving space between each cookie.
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Bake and Cool: Bake the cookies for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft. If you like, sprinkle flaky salt on top right after they come out of the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Chewy Gooey Sourdough Chocolate Chip Cookies
Serve these cookies warm on their own or with a glass of milk. They also make great gifts or a special treat for gatherings.
How to Store Chewy Gooey Sourdough Chocolate Chip Cookies
Store leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just thaw them at room temperature before enjoying!
Tips to Make Chewy Gooey Sourdough Chocolate Chip Cookies
- Make sure your butter is properly browned to bring out the best flavor.
- Chill the dough to enhance the texture of the cookies.
- Experiment with different types of chocolate for a unique taste.
- Don’t skip the flaky salt on top; it adds a lovely touch!
Variation
You can add nuts, like walnuts or pecans, for some extra crunch. Alternatively, try using white chocolate or milk chocolate for a different flavor profile.
FAQs
1. Can I use refrigerated sourdough discard?
Yes, but it’s best to let it come to room temperature first for better mixing.
2. What can I do if I don’t have brown sugar?
You can make a substitute by mixing granulated sugar with a bit of molasses if needed.
3. How do I know when the cookies are done?
Look for golden edges and soft centers. They will continue to cook a little after coming out of the oven.
Enjoy baking these delicious cookies, and share them with family and friends!
Chewy Gooey Sourdough Chocolate Chip Cookies
Ingredients
Method
- In a medium saucepan, melt the unsalted butter over medium heat, stirring constantly until golden brown with a nutty aroma. Let it cool slightly.
- In a large bowl, combine brown sugar and granulated sugar, then pour the browned butter over the sugars and mix well.
- Add the egg, sourdough discard, and vanilla extract, stirring until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and fine salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped chocolate.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop tablespoon-sized portions of dough onto the baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes, or until edges are lightly golden and centers are still soft.
- Sprinkle flaky salt on top if desired, and let cool on the baking sheet for 5 minutes before transferring to a wire rack.