Sourdough Chocolate Chip Cookies

Why Make This Recipe

Chewy Gooey Sourdough Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Using sourdough discard adds a unique flavor and texture that makes them wonderfully chewy and gooey. These cookies not only use leftover sourdough but also bring a rich, buttery taste that will please everyone. Whether you are a sourdough enthusiast or just looking for a new cookie recipe, these cookies are an excellent choice.

How to Make Chewy Gooey Sourdough Chocolate Chip Cookies

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

1. Brown the Butter: In a saucepan, melt the unsalted butter over medium heat, stirring often. Once it begins to foam, keep stirring until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
2. In a large mixing bowl, combine the brown sugar and granulated sugar. Add the browned butter and mix until combined.
3. Beat in the egg, sourdough discard, and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped chocolate until evenly distributed.
7. Chill the dough in the refrigerator for at least 30 minutes for the best texture.
8. Preheat your oven to 350°F (175°C) while the dough is chilling.
9. Scoop out tablespoon-sized balls of dough and place them on a lined baking sheet, spacing them about 2 inches apart.
10. If desired, sprinkle a bit of flaky salt on top of each dough ball before baking.
11. Bake for 10-12 minutes until the edges are golden and the centers are soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Chewy Gooey Sourdough Chocolate Chip Cookies

Serve these cookies warm with a glass of milk or a cup of your favorite coffee or tea. They are perfect as a treat for yourself or as a delightful dessert to share with family and friends.

How to Store Chewy Gooey Sourdough Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Chewy Gooey Sourdough Chocolate Chip Cookies

• Chill the Dough: Chilling the dough helps the cookies maintain their shape and improves the flavor. Don’t skip this step!
• Brown the Butter: Browned butter adds a deep, nutty flavor that enhances the overall taste of the cookies.
• Use Good Quality Chocolate: The type of chocolate you use can make a big difference. Go for high-quality dark or semisweet chocolate for the best results.

Variation

For a fun twist, consider adding nuts like walnuts or pecans for extra crunch. You can also try using milk chocolate instead of dark chocolate if you prefer a sweeter cookie.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works great in this recipe and is actually what is called for.

What can I substitute for sourdough discard?
You can use apple sauce or yogurt in a pinch, but the taste will be different.

How do I know when the cookies are done baking?
The cookies should be golden around the edges but still soft in the center. They will continue to cook slightly after you take them out of the oven.

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