why make this recipe
Chewy Gooey Sourdough Chocolate Chip Cookies are a delightful treat that combines the tangy flavor of sourdough with the irresistible sweetness of chocolate. This recipe is perfect for using up sourdough discard, making it a fantastic way to reduce waste while indulging in a delicious dessert. These cookies are soft, chewy, and packed with chocolate, making them a favorite for cookie lovers everywhere.
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: Start by melting the unsalted butter in a saucepan over medium heat. Cook it until it turns a lovely golden brown color and has a nice nutty aroma. This may take about 5 minutes. Watch closely to avoid burning.
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Mix the Sugars: In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Stir well until everything is mixed.
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Add Egg and Sourdough Discard: Next, add the large egg, sourdough discard, and vanilla extract to the sugar mixture. Whisk until everything is well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Slowly add this dry mixture to the wet ingredients, stirring until just combined.
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Fold in Chocolate: Gently fold in the chopped chocolate until evenly distributed throughout the cookie dough.
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Chill the Dough: For the best texture, chill the dough in the refrigerator for at least 30 minutes. This helps to develop the flavors and improve the chewiness.
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop and Bake: Use a cookie scoop or a spoon to drop dough balls onto the prepared baking sheet. Leave some space between each cookie. Optionally, sprinkle a pinch of flaky salt on top of each before baking.
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Bake: Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown but the centers are still soft.
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Cool: Let the cookies 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, straight from the oven. Pair them with a glass of cold milk for a classic treat. They can also be enjoyed with coffee or tea for a delightful afternoon snack.
how to store Chewy Gooey Sourdough Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer bag for up to three months.
tips to make Chewy Gooey Sourdough Chocolate Chip Cookies
- Use fresh sourdough discard for the best flavor and texture.
- Experiment with different types of chocolate chips or chunks for variety.
- Make sure not to overbake the cookies to keep them chewy.
- Allow the dough to chill; this improves texture and flavor.
variation
You can add nuts like walnuts or pecans for extra crunch. You can also try using white chocolate or milk chocolate instead of dark chocolate for a sweeter flavor.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but adjust the amount of flour and liquid in your recipe to keep the dough consistent.
2. How do I know when the cookies are done baking?
The cookies should look set around the edges and slightly soft in the center. They will continue to cook as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and chill it in the refrigerator for up to 3 days before baking. Just make sure to let it sit at room temperature for a bit before scooping and baking.
Chewy Gooey Sourdough Chocolate Chip Cookies
Ingredients
Method
- Melt the unsalted butter in a saucepan over medium heat until it turns golden brown.
- Combine the browned butter with the brown sugar and granulated sugar in a large bowl and stir well.
- Add the egg, sourdough discard, and vanilla extract to the sugar mixture and whisk until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt.
- Slowly add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chopped chocolate until evenly distributed.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop dough balls onto the baking sheet, leaving space between each.
- Optional: Sprinkle a pinch of flaky salt on top before baking.
- Bake for about 10-12 minutes, until edges are golden brown but centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.