Chewy Gooey Sourdough Chocolate Chip Cookies Recipe
These Chewy Gooey Sourdough Chocolate Chip Cookies combine the tangy depth of sourdough discard with rich browned butter and melty dark chocolate chunks for an irresistibly soft and flavorful treat. Perfectly balanced with a hint of flaky salt, these cookies are chewy in the center and slightly crisp on the edges, baking up beautifully in just 27 minutes.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 18 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet 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 preferred)
- 3/4 tablespoon pure vanilla extract
Dry Ingredients
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
Additional
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt, optional (for sprinkling on top)
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium heat. Continue cooking until the butter bubbles, foams, and develops brown flecks with a nutty aroma. Remove from heat and pour the browned butter, including all browned bits, into a mixing bowl.
- Mix Sugars and Incorporate Wet Ingredients: Add brown sugar and granulated sugar to the browned butter and stir to coat. Add the sourdough discard and mix to combine slightly. Then add the egg and whisk the mixture until cohesive. Whisk in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine salt.
- Mix Dry and Wet Ingredients: Add half of the dry ingredients to the wet mixture and stir about 15 times using a spatula. Add the remaining flour mixture and stir gently until nearly all flour is incorporated. Avoid overworking the dough.
- Add Chocolate and Chill Dough: Fold in the chopped chocolate chunks gently until just mixed. Cover the dough and refrigerate for 30 minutes to firm up.
- Preheat and Prepare Baking: After chilling, preheat oven to 375°F (190°C). Line a sheet pan with parchment paper. Scoop 55-gram dough balls onto the sheet, spacing them evenly. Bake 7 cookies at a time.
- Bake the Cookies: Bake for about 13 minutes until edges are lightly browned and centers are just set. Be careful not to overbake.
- Deflate and Cool: Remove the pan from the oven and firmly tap it twice on the counter to deflate the cookies slightly for gooey centers. Let the cookies cool on the pan for 5 minutes to finish baking, then transfer to a wire rack to cool completely.
- Finish and Serve: Optionally, sprinkle flaky salt over the cookies while still warm to enhance the flavor. Serve and enjoy!
Notes
- Using sourdough discard less than 5 days old is preferred for best flavor and texture.
- Do not overmix the dough once the flour is added to maintain a tender texture.
- Firmly tapping the pan after baking creates a chewier, gooier cookie center.
- Chilling the dough helps prevent spreading and improves texture.
- Use quality dark or semisweet chocolate for richer flavor.
- Optional flaky salt topping adds a gourmet touch and balances sweetness.