Description
These Chewy Gooey Sourdough Chocolate Chip Cookies are a delightful twist on the classic treat, incorporating sourdough discard for a unique tang and extra moisture. Browned butter adds a rich, nutty flavor while the combination of dark or semisweet chocolate chunks creates luscious pockets of melted chocolate. Perfectly soft in the center with slightly crisp edges, these cookies are a must-try for any cookie lover.
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
Add-ins
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt, optional (for topping)
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium heat. Cook it until it starts simmering, bubbling, and foaming. Watch carefully for brown flecks to appear on the edges and bottom of the pan. The butter will emit a nutty aroma when ready. Remove from heat and pour all the browned butter along with the browned bits into a mixing bowl.
- Mix Wet Ingredients: Add the brown and granulated sugars to the browned butter and stir to coat. Incorporate the sourdough discard by stirring it in gently. Add the egg and whisk the mixture until it becomes cohesive. Stir in the vanilla extract and whisk again to combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Form the Dough: Add half of the dry ingredient mixture to the wet ingredients and stir about 15 times with a spatula. Add the remaining dry ingredients and stir gently until almost fully incorporated. Avoid overmixing to keep the cookies tender. Fold in the chopped chocolate bars until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes. This step helps prevent excessive spreading during baking and enhances flavor development.
- Preheat and Prepare: After chilling, preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper. Scoop dough into 55-gram balls and place about seven cookies per sheet, spaced to allow for spreading.
- Bake the Cookies: Bake cookies for approximately 13 minutes, or until the edges are lightly browned and the centers are just set. Avoid overbaking to maintain gooeyness.
- Tap and Cool: Remove the pan from the oven and firmly tap it on the counter twice to deflate the cookies slightly, which enhances their gooey texture. Let cookies cool on the pan for 5 minutes to finish baking and set, then transfer to a wire rack to cool completely. Optionally, sprinkle lightly with flaky salt before serving.
Notes
- Using sourdough discard less than 5 days old ensures optimal flavor and texture.
- Browned butter imparts a nutty richness that enhances the cookie’s taste but requires careful attention to avoid burning.
- Do not overmix the dough to maintain a tender crumb and prevent tough cookies.
- Chilling the dough helps control spreading and deepens flavor.
- Tapping the pan after baking improves texture by creating a chewier center.
- Flaky salt on top is optional but adds a delightful contrast to the sweetness.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
