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Chewy Gooey Sourdough Chocolate Chip Cookies

These cookies combine the tangy goodness of sourdough discard with melty chocolate chunks, creating a rich and satisfying treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 113 grams unsalted butter This creamy butter is the heart of your cookies, contributing to their rich flavor.
  • 1 large egg The egg binds the ingredients together, creating the perfect structure for chewy cookies.
  • 80 grams sourdough discard Adds tang and depth to the flavor.
  • 3/4 tablespoon pure vanilla extract Enhances the overall flavor.
Sugars
  • 160 grams brown sugar Adds moisture and a chewy texture.
  • 140 grams granulated sugar Provides balanced sweetness.
Dry Ingredients
  • 235 grams all-purpose flour Gives cookies their body and stability.
  • 1/2 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon baking powder Works with baking soda for lift.
  • 3/4 teaspoon fine salt Balances sweetness.
Chocolate
  • 6 ounces chopped dark or semisweet chocolate Adds delicious pockets of gooey sweetness.
Optional Topping
  • flaky salt A sprinkle on top adds contrast to sweetness.

Method
 

Preparation
  1. Melt the unsalted butter in a saucepan over medium heat until browned.
  2. Combine both sugars with the melted butter to create a base.
  3. Mix in the sourdough discard, then whisk in the egg and vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and fine salt.
  5. Fold half of the dry ingredients into the wet ingredients, then mix in the remaining flour until shaggy.
  6. Add chopped chocolate to the dough and mix well.
  7. Cover the dough and refrigerate for 30 minutes.
Baking
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Scoop 55-gram dough balls onto the prepared baking sheet.
  3. Bake for about 13 minutes, until edges are browned but centers are soft.
  4. Let cookies cool on the pan for five minutes before transferring to a wire rack.
  5. For an extra touch, sprinkle flaky salt on top.

Notes

For optimal storage, keep cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. Consider different types of chocolate as a variation.