Name: Chewy Gooey Sourdough Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
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; 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 (for topping)

Jump to Recipe· 4.3 from 46 reviews

If you’re on the hunt for a cookie that perfectly balances chewy texture and melty, chocolatey goodness, look no further than this Chewy Gooey Sourdough Chocolate Chip Cookies Recipe. The secret ingredient here is sourdough discard, which not only adds a subtle tang that cuts through the sweetness but also enhances the chewiness and depth of flavor. These cookies bake up with beautifully browned, nutty butter undertones and rich chunks of dark chocolate, making them a standout treat you’ll want to make again and again.

Ingredients You’ll Need

A clear glass bowl filled with a smooth, light brown mixture that has tiny specks of darker brown throughout, showing a slightly thick but liquid texture. A metal whisk with a black handle is partially dipped into the mixture, resting near the center of the bowl. The bowl sits on a white marbled surface, and the lighting highlights the gloss and small bubbles on the mixture's surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Chewy Gooey Sourdough Chocolate Chip Cookies Recipe are simple staples, yet each one plays a crucial role in shaping the final bite. From the richness of browned butter to the tenderizing effect of sourdough discard, every item brings something essential to the table.

Unsalted butter (113 grams / 8 tablespoons): Browning it imparts a deep nutty flavor that elevates the cookie beyond ordinary.
Brown sugar (160 grams): Adds moisture and a subtle molasses sweetness, boosting chewiness.
Granulated sugar (140 grams): Provides balance and structure for that perfect crispy edge.
Large egg (1): Acts as a binder and adds richness to the dough.
Sourdough discard (80 grams): This underrated hero lends a unique tang and enhances chewiness naturally.
Pure vanilla extract (3/4 tablespoon): Brightens flavors with its aromatic warmth.
All-purpose flour (235 grams): The backbone of the cookie, providing structure without toughness.
Baking soda (1/2 teaspoon): Helps the cookies rise and creates tender texture.
Baking powder (1/2 teaspoon): Works alongside baking soda for perfect lift.
Fine salt (3/4 teaspoon): Balances sweetness and enhances all other flavors.
Chopped dark or semisweet chocolate (6 ounces): Melt-in-your-mouth chunks that deliver bursts of chocolatey bliss.
Flaky salt (optional): A finishing touch for contrast and crunch.

How to Make Chewy Gooey Sourdough Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting your unsalted butter gently in a small saucepan over medium heat. Watch as it goes through that magical transformation – from melting to foaming and finally browning with delicious nutty aroma and speckled bits. This step is key in creating the deep flavor and chewy texture that make these cookies unforgettable. Once you see those golden flecks, pour everything into your mixing bowl, scraping to get every bit of buttery goodness.

Step 2: Combine Sugars, Sourdough, and Egg

Next, toss in the brown and granulated sugars and stir until the butter coats them evenly. Then add your sourdough discard, giving it a few stirs to blend. Crack in the egg and swap to a whisk, mixing everything until it comes together into a smooth and cohesive mixture. Stir in the vanilla extract to infuse fragrant warmth.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk your flour, baking soda, baking powder, and salt until well combined. This dry mix keeps the leavening elements evenly distributed, ensuring perfect rise and texture.

Step 4: Combine Wet and Dry Ingredients

Add half of the flour mixture to your wet ingredients and fold it in gently with a spatula about 15 times. Pour in the rest of the flour and mix just until almost incorporated – do not overmix or your cookies could turn tough.

Step 5: Add Chocolate Chunks

Now the best part! Fold in the chopped chocolate chunks to distribute them throughout the dough. Their melty pockets will give you those signature gooey sweet bites.

Step 6: Chill the Dough

Cover the dough and place it in the refrigerator for 30 minutes. This chilling step firms up the dough, helping the cookies hold their shape and preventing excessive spreading during baking.

Step 7: Bake to Perfection

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and scoop out roughly 55-gram dough balls – I usually bake seven at a time. Bake for about 13 minutes, watching for just a slightly browned edge and set middle. Remove the pan and give it two firm taps on the counter; this gentle deflating trick creates that irresistible gooey effect inside. Let them cool on the pan for 5 minutes before transferring to a wire rack. Finally, sprinkle with flaky salt if you like that sweet-salty contrast.

How to Serve Chewy Gooey Sourdough Chocolate Chip Cookies Recipe

A close-up of a partly eaten chocolate chip cookie lies flat on a white marbled surface. The cookie has one bite taken out of it, showing a soft, slightly gooey interior with melted dark chocolate chunks. The top layer is golden-brown with some cracked texture and small salt flakes scattered on the surface. The chocolate pieces are dark and glossy, sitting thickly within the cookie dough. The cookie has a slightly crispy edge, and the center looks moist and chewy. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light sprinkle of flaky salt right after baking enhances the chocolate and rounds out the sweetness perfectly. You can also dust with a little cocoa powder or even a tiny drizzle of melted caramel for extra indulgence.

Side Dishes

Pair these cookies with a cold glass of whole milk, a cup of rich espresso, or a creamy hot chocolate. They also make an incredible accompaniment to vanilla ice cream for a dreamy dessert experience.

Creative Ways to Present

Try warming these cookies just slightly and sandwiching them with peanut butter or marshmallow fluff for a decadent treat. Or serve them on a platter with assorted nuts and fresh berries for an inviting dessert spread at your next gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 4 days to preserve their chewy, gooey texture. Adding a slice of bread to the container helps maintain moisture, keeping cookies soft.

Freezing

You can freeze the dough balls by placing them on a tray lined with parchment and freezing until solid. Transfer to a freezer bag for up to 3 months. Bake directly from frozen by adding a couple of extra minutes to the baking time.

Reheating

To bring back that fresh-baked warmth, pop your cookies in the microwave for 10–15 seconds or warm them in a low oven for a few minutes. This revives their chewy, gooey magic like they just came out of the oven.

FAQs

Can I use sourdough starter instead of discard?

It’s better to use discard because it has less yeast activity, which gives these cookies their ideal texture and tang without too much rise. Using active starter may change the dough consistency and flavor.

What if I don’t have sourdough discard? Can I skip it?

You can skip it, but you’ll lose that unique chewiness and subtle tang that make this recipe special. If needed, a tablespoon of yogurt or buttermilk can add moisture and a slight tang as an alternative.

How do I prevent my cookies from spreading too much?

Chilling the dough is key here. It solidifies the butter and slows spreading during baking. Also, brown the butter carefully and ensure you scoop equal-sized dough balls for even baking.

Why do I tap the cookie sheet after baking?

Tapping the pan deflates the cookies slightly, which creates that signature gooey, soft center. Skipping this step might result in puffier, less gooey cookies.

Can I use chocolate chips instead of chopped chocolate?

Absolutely! Chocolate chips will work fine, but chopped chocolate from a bar often melts unevenly, creating delightful pockets of gooey richness that elevate this recipe.

Final Thoughts

There’s something truly magical about pulling a batch of these Chewy Gooey Sourdough Chocolate Chip Cookies Recipe out of the oven and savoring the warm, rich, and chewy bites. The addition of sourdough discard makes them stand apart from your typical cookie, offering a complex flavor and perfect texture that will have you hooked from the first bite. I encourage you to try this recipe soon – it’s a cozy, comforting treat destined to become a beloved classic in your kitchen.