Chewy Gooey Sourdough Chocolate Chip Cookies

introduction

These Chewy Gooey Sourdough Chocolate Chip Cookies make soft, chewy centers and slightly crisp edges. The sourdough discard adds tang and keeps the cookie tender. If you like brown sugar in cookies, try this brown sugar rhubarb cookies recipe for another simple idea.

why make this recipe

You get soft, rich cookies with deep flavor. The sourdough discard helps texture and taste. The method is easy and fits into a busy day. You can make a batch fast and share them or save for later.

how to make Chewy Gooey Sourdough Chocolate Chip Cookies

1. Brown the butter (see directions below) to add a nutty, deep flavor.
2. Cream the warm browned butter with sugars until smooth.
3. Mix in the egg, sourdough discard, and vanilla.
4. Stir in dry ingredients just until combined.
5. Fold in chopped chocolate.
6. Chill the dough briefly if it is very soft.
7. Scoop the dough onto a baking sheet and bake until edges are set but centers look a bit soft.
8. Cool on the sheet a few minutes, then transfer to a rack to finish cooling.

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 is 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 :

Brown the Butter:

1. Cut the butter into pieces and melt in a light-colored saucepan over medium heat. Stir often.
2. The butter will foam, then the foam will subside and brown bits will form. Watch closely to avoid burning. Remove from heat when it smells nutty and looks golden brown. Let cool slightly.

Make the Dough:

1. In a large bowl, add the warm browned butter and both sugars. Stir until smooth.
2. Add the egg and mix until combined.
3. Stir in the sourdough discard and vanilla until smooth.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Add the dry mix to the wet mix. Stir until just combined. Do not overmix.
6. Fold in the chopped chocolate.
7. If the dough feels very soft, chill 20–30 minutes so it holds shape when scooped.

Bake:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Scoop dough into 1.5–2 tablespoon balls and space them 2 inches apart.
3. Bake 10–12 minutes, until edges are set and centers still look slightly soft.
4. Remove from oven and sprinkle a little flaky salt if you like. Let cool on the sheet 5–10 minutes, then move to a rack to finish cooling.

how to serve Chewy Gooey Sourdough Chocolate Chip Cookies

Serve warm or at room temperature. Warm them for a few seconds in the microwave for gooey centers. They pair well with milk, coffee, or a scoop of vanilla ice cream.

how to store Chewy Gooey Sourdough Chocolate Chip Cookies

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze on a tray, then transfer to a bag for up to 3 months. Thaw at room temperature or warm briefly before serving.

tips to make Chewy Gooey Sourdough Chocolate Chip Cookies

• Watch the butter closely when browning. Remove from heat as soon as you smell a nutty aroma.
• Use room temperature sourdough discard and egg for even mixing.
• Do not overmix once you add flour. Overmixing makes tough cookies.
• Slightly underbake for gooey centers; they will set as they cool.
• Chill the dough if it spreads too much while baking.

variation (if any)

• Add chopped nuts like pecans or walnuts for crunch.
• Use milk chocolate or a mix of chocolates.
• Stir in a tablespoon of instant coffee powder for deeper chocolate flavor.
• Replace half the chocolate with chocolate chips for a different texture.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard or unfed starter that does not have extra water or excessive bubbles. Active starter with extra liquid can change dough texture.

Q: Do I need to brown the butter?
A: No, but browning adds a deeper, nutty flavor. You can use melted butter instead for a simpler step.

Q: Can I make the dough ahead and bake later?
A: Yes. Chill the dough in the fridge up to 48 hours, or freeze scooped dough up to 3 months. Bake from chilled or frozen (add a minute or two to bake time).

Chewy Gooey Sourdough Chocolate Chip Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, chewy cookies with slightly crisp edges and a rich flavor from browned butter and sourdough discard.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Brown the butter by melting it in a light-colored saucepan over medium heat, stirring often until it foams, then subsides with brown bits forming, and remove from heat when golden brown and nutty smelling.
2. In a large bowl, combine warm browned butter and both sugars; stir until smooth.
3. Add the egg and mix until combined.
4. Stir in sourdough discard and vanilla until smooth.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Add the dry mix to the wet mix and stir until just combined.
7. Fold in chopped chocolate.
8. If the dough feels very soft, chill for 20-30 minutes.
9. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
10. Scoop dough into 1.5-2 tablespoon balls spaced 2 inches apart.
11. Bake for 10-12 minutes, until edges are set but centers are slightly soft.
12. Remove from oven and sprinkle with flaky salt, if desired. Cool on the sheet for 5-10 minutes before transferring to a rack to cool completely.

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Notes

Serve warm or at room temperature. They can be microwaved briefly for gooey centers. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 15g
• Sodium: 130mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg