Chewy Gooey Sourdough Chocolate Chip Cookies
These cookies are soft, chewy, and balanced with sweetness, perfect for cozy snacks or gatherings.
Ingredients
For the Cookie Dough
- 113 grams unsalted butter adds richness and moisture
- 160 grams brown sugar contributes moisture and a deeper flavor
- 140 grams granulated sugar adds sweetness and texture
- 1 large egg provides structure and binds ingredients
- 80 grams sourdough discard, room temperature adds flavor and helps with texture
- 3/4 tablespoon pure vanilla extract enhances sweetness and aroma
- 235 grams all-purpose flour forms the base of the cookie
- 1/2 teaspoon baking soda helps the cookies rise
- 1/2 teaspoon baking powder adds lift and tenderness
- 3/4 teaspoon fine salt balances sweetness
- 6 ounces chopped dark or semisweet chocolate adds richness and flavor
- flaky salt optional, for garnish and flavor contrast
Instructions
Preparation
- Preheat your oven to 350°F and prepare your baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the unsalted butter, brown sugar, and granulated sugar. Cream them together until well-blended and lightened in color.
- Add the large egg and mix until fully incorporated.
- Stir in the sourdough discard and pure vanilla extract until fully combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
- Fold in the chopped chocolate until evenly distributed.
- Scoop the dough onto the prepared baking sheet, spacing each cookie about two inches apart.
- Sprinkle a small pinch of flaky salt on top of each cookie before baking.
- Bake until the edges are set and the tops are lightly golden, about 10-12 minutes.
Notes
For best results, use room temperature butter and avoid over-mixing the dough.