why make this recipe
Chewy Gooey Sourdough Chocolate Chip Cookies are a delightful treat that combines the classic taste of chocolate chip cookies with the unique flavor of sourdough. If you have sourdough discard from your baking adventures, this recipe gives it a new purpose. The cookies are soft, chewy, and packed with chocolate. Plus, the browning of the butter adds a rich, nutty taste that elevates these cookies to a whole new level. They are perfect for any occasion, from a casual snack to a delicious dessert for friends and family.
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)
- 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)
Directions:
- Brown the butter: Melt the butter in a saucepan over medium heat. Stir it until it turns golden brown and smells nutty. Let it cool slightly.
- Combine sugars: In a mixing bowl, mix the brown sugar and granulated sugar together. Then, add the browned butter and stir well.
- Mix wet ingredients: Add the egg, sourdough discard, and vanilla extract to the bowl. Stir until the mixture is smooth.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Fold in chocolate: Gently mix in the chopped chocolate.
- Chill dough: Refrigerate the dough for at least 30 minutes.
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake cookies: Scoop the dough onto the baking sheet, leaving space between the cookies. Bake for 10-12 minutes until the edges are golden and the centers are soft.
- Add flaky salt: If you like, sprinkle flaky salt on the warm cookies.
- Serve warm and enjoy!
how to serve Chewy Gooey Sourdough Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. You can enjoy them on their own or pair them with a glass of cold milk. For an extra treat, add a scoop of vanilla ice cream on top for a delicious dessert.
how to store Chewy Gooey Sourdough Chocolate Chip Cookies
To store your cookies, let them cool completely. Place them in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage. Just make sure to place them in a freezer-safe bag or container, and they will last for up to three months.
tips to make Chewy Gooey Sourdough Chocolate Chip Cookies
- Make sure the butter is properly browned for that nutty flavor.
- Don’t skip the chilling step; it helps the cookies hold their shape and improves their texture.
- Mix the chocolate pieces according to your preference—dark, semisweet, or a mix of both.
- If you like a more intense chocolate flavor, you can add even more chocolate chips.
variation
If you want to change things up, you can add nuts like walnuts or pecans for extra crunch. You can also swap out some of the all-purpose flour for whole wheat flour for a heartier texture. For a fun twist, try adding a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor.
FAQs
1. Can I use other types of chocolate?
Yes, you can use milk chocolate or white chocolate if you prefer a sweeter cookie.
2. What can I do with leftover sourdough discard?
You can use it in pancakes, waffles, or even in bread for added flavor. This cookie recipe is a great way to utilize it!
3. How can I make the cookies crispier?
If you prefer crispy cookies, you can bake them a little longer. Just keep an eye on them to avoid overbaking.
4. Can I use margarine instead of butter?
Yes, you can use margarine, but it may change the flavor slightly. Butter adds a rich taste.
5. What if I don’t have sourdough discard?
You can make the cookies without it, but they may not have the same depth of flavor. You can experiment with a bit of yogurt or buttermilk as a substitute.
Chewy Gooey Sourdough Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy chocolate chip cookies made with sourdough discard, featuring browned butter for a rich, nutty flavor.
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
- Brown the butter by melting it in a saucepan over medium heat until golden brown and nutty. Let it cool slightly.
- In a mixing bowl, combine brown sugar and granulated sugar, then add the browned butter and stir well.
- Add egg, sourdough discard, and vanilla extract. Stir until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the chopped chocolate.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, leaving space between cookies. Bake for 10-12 minutes until edges are golden and centers are soft.
- If desired, sprinkle flaky salt on warm cookies.
- Serve warm and enjoy!
Notes
For best results, allow cookies to cool completely before storing in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg