Why Make This Recipe
Chewy Gooey Sourdough Chocolate Chip Cookies are the perfect treat for anyone who loves a warm and delicious cookie. With a chewy center and a slightly crispy edge, these cookies will satisfy your sweet tooth like no other. The addition of sourdough discard not only reduces waste but also gives these cookies a unique flavor and texture. They’re ideal for sharing with friends and family or enjoying as a comforting snack at home.
How to Make Chewy Gooey Sourdough Chocolate Chip Cookies
Making these delicious cookies is simple and straightforward. You just need a few ingredients and some easy steps to follow, and you will have a batch of warm cookies ready to enjoy in no time.
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:
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Brown the Butter: In a saucepan over medium heat, melt the butter until it starts to turn golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
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Combine Sugars: In a mixing bowl, add the brown sugar and granulated sugar. Pour in the browned butter and mix well until combined.
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Add Egg and Sourdough: Beat in the egg and sourdough discard until the mixture is smooth. Add the vanilla extract and stir.
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Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
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Fold in Chocolate: Gently fold in the chopped chocolate until it’s evenly distributed in the dough.
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Chill the Dough: Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. This helps the flavors develop and the cookies to hold their shape.
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Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Shape Cookies: Using a spoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them a few inches apart. If desired, sprinkle some flaky salt on top.
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Bake: Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
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Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Chewy Gooey Sourdough Chocolate Chip Cookies
These cookies are best served warm, fresh from the oven. You can enjoy them on their own or pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra special treat.
How to Store Chewy Gooey Sourdough Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to three months. Just make sure to let them cool completely before freezing.
Tips to Make Chewy Gooey Sourdough Chocolate Chip Cookies
- Make sure your butter is browned properly for the best flavor.
- Don’t skip the chilling step; it helps improve the texture.
- Experiment with different types of chocolate, such as milk or white chocolate, to suit your taste.
Variation
You can add nuts like walnuts or pecans for a crunchy texture. Another delicious option is to mix in a bit of cinnamon for an extra layer of flavor.
FAQs
1. Can I use different types of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, but it may change the texture slightly.
2. What can I do with leftover sourdough discard?
You can use it in pancakes, waffles, or other baking recipes. It’s a great way to reduce food waste.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls. Just shape them and place them on a baking sheet to freeze before transferring them to a freezer bag. When you’re ready to bake, add a couple of minutes to the baking time.
Chewy Gooey Sourdough Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies with a chewy center and crispy edge, made with sourdough discard for a unique flavor and texture.
Ingredients
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature)
- 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
- 170 grams (6 ounces) chopped dark or semisweet chocolate
- Flaky salt (optional)
Instructions
- In a saucepan over medium heat, melt the butter until it starts to turn golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, add brown sugar and granulated sugar. Pour in the browned butter and mix until combined.
- Beat in the egg and sourdough discard until the mixture is smooth. Add vanilla extract and stir.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chopped chocolate until evenly distributed in the dough.
- Cover with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a spoon or cookie scoop, drop balls of dough onto the baking sheet, spacing them apart. Sprinkle with flaky salt if desired.
- Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze baked cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American