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Chewy Sourdough Chocolate Chip Cookies

Chewy Sourdough Chocolate Chip Cookies for Sweet Moments

Delight in these Chewy Sourdough Chocolate Chip Cookies that offer a unique flavor with crispy edges and a gooey center, perfect for any sweet craving.
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Prep Time 10 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 23 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Unsalted Butter browned for nutty flavor
  • 2 cups All-Purpose Flour swap with bread flour for extra chewiness
  • 3/4 cup Granulated Sugar can substitute with brown sugar for moisture
  • 1/2 cup Light Brown Sugar adds extra chewiness
  • 2 large Egg Yolks contributes richness and moisture
  • 1 teaspoon Vanilla Extract pure vanilla preferred
  • 1 cup Sourdough Discard fresh (no older than 2 weeks)
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Baking Powder ensure freshness
  • 1/2 teaspoon Salt can finish with flaky sea salt
  • 1 cup Chocolate Chips/Chunks mix dark or semisweet for variety

Equipment

  • medium skillet
  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. In a medium skillet over medium heat, melt unsalted butter until it bubbles and turns a rich amber color, about 2-3 minutes. Allow to cool.
  2. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until fully combined. Set aside.
  3. Combine the browned butter, granulated sugar, and light brown sugar until blended. Stir in egg yolks, vanilla extract, and sourdough discard.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the chocolate chips or chunks until evenly distributed.
  6. Scoop approximately 70g of dough, form into balls, and refrigerate for at least 2 hours or overnight.
  7. Preheat oven to 375°F (190°C). Place chilled dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes until edges are golden.
  8. Let cookies rest for 5 minutes on the baking sheet. Optionally, sprinkle with flaky sea salt before transferring to a wire rack to cool.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chill the dough for enhanced flavors and to prevent flat cookies. Experiment with mix-ins like nuts or dried fruit as desired.

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