why make this recipe
Chewy Gooey Sourdough Chocolate Chip Cookies are not just your regular cookies. They bring a unique twist to the classic chocolate chip cookie with a delightful sourdough flavor. Using sourdough discard not only reduces waste but also adds a delicious depth to the cookie. These cookies are fantastic for satisfying your sweet tooth and are perfect for sharing with friends and family. The combination of brown sugar and granulated sugar gives the cookies a rich taste, while the dark chocolate adds a heavenly richness. If you want cookies that are crispy on the edges and soft in the center, look no further!
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:
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Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir it constantly until it turns a nice golden brown color and smells nutty. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
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In a large bowl, mix the brown sugar and granulated sugar together. Add the browned butter, and mix well.
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Next, add the large egg, sourdough discard, and vanilla extract to the sugar mixture. Stir until everything is well combined.
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In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Fold in the chopped dark or semisweet chocolate until evenly distributed throughout the dough.
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Cover the dough with plastic wrap and refrigerate for at least 30 minutes to an hour.
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Preheat your oven to 350°F (175°C).
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Scoop out portions of the dough and place them on a lined baking sheet, spacing them about 2 inches apart.
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If using, sprinkle a little flaky salt on top of each cookie before baking.
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Bake for 10-12 minutes, or until the edges are golden brown. The centers may look a little underbaked; they will continue to cook on the baking sheet once removed from the oven.
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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
Serve these delicious cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee. You can also serve them as a sweet treat during a cozy gathering or picnic. If you’re feeling indulgent, try warming them in the microwave for a few seconds to melt the chocolate slightly.
how to store Chewy Gooey Sourdough Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the cookies. Place them in a zip-top bag or airtight container and freeze for up to three months. To enjoy again, simply thaw them at room temperature or warm them in the microwave.
tips to make Chewy Gooey Sourdough Chocolate Chip Cookies
- Make sure to use room temperature sourdough discard for better mixing.
- Brown the butter carefully to avoid burning it; the nutty flavor enhances the cookies remarkably.
- Chill the dough before baking for thicker cookies with a better texture.
- Don’t skip the flaky salt on top; it adds a delicious contrast to the sweetness of the cookies.
variation (if any)
If you want to add a twist, you can substitute the dark chocolate with white chocolate or mix in nuts like pecans or walnuts. You can also try adding a pinch of cinnamon or espresso powder for an extra flavor boost.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. Just make sure to adjust the amount if it’s a very wet starter.
2. How can I make these cookies more chewy?
To make the cookies chewier, try using more brown sugar than granulated sugar and baking them for a shorter time.
3. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it contains a binding agent.
Chewy Gooey Sourdough Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These cookies have a delightful sourdough twist, combining rich chocolate and brown sugar for a chewy, gooey treat.
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
- 6 ounces chopped dark or semisweet chocolate
- Flaky salt, optional
Instructions
- Melt the unsalted butter over medium heat until browned and nutty, about 5-7 minutes. Let it cool slightly.
- Mix the brown sugar and granulated sugar in a large bowl, then add the browned butter and mix well.
- Add the egg, sourdough discard, and vanilla extract to the sugar mixture; stir until combined.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing.
- Fold in chopped dark or semisweet chocolate until evenly mixed.
- Cover and refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C).
- Scoop portions of dough onto a lined baking sheet, spacing 2 inches apart. Sprinkle with flaky salt if desired.
- Bake for 10-12 minutes, until edges are golden brown. The centers should be slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough before baking. Use room temperature sourdough discard for better mixing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
