These Gooey Sourdough Chocolate Chip Cookies are the ultimate indulgence, with a perfect balance of tangy sourdough and rich, melty chocolate chips. If you’re craving a soft, chewy, and irresistible treat, this recipe will quickly become your new favorite!
As a chocolate chip cookie enthusiast, I’ve always believed that the perfect cookie is soft, gooey, and packed with rich, melty chocolate chips- the more the better! After experimenting for over two years, I finally created the ultimate recipe that blends my love for classic chocolate chip cookies with the tangy, complex flavors of sourdough. It’s been such a fun journey to perfect this treat, and I can’t wait to share it with you. Whether you’re a sourdough lover or simply a cookie fanatic, I think you’re going to fall head over heels for these!
Why You’ll Love this Recipe
Perfect Texture: The sourdough starter adds so much depth and flavor while this cookie stays soft, gooey, and chewy with crispy edges and a tender center.
Simple Yet Flavorful Ingredients: Keeping the ingredients simple means you probably have them in your pantry and adding a mixture of different chocolates adds a ton of flavor in every bite.
Customizable to Your Taste: Don’t be afraid to adapt this recipe with your favor mix-ins like nuts or different chocolates. You can also adjust the sweetness or add some flakey sea salt for even more flavor.
Perfect for Any Occasion: These are the perfect treat for family gatherings, bake sales or to pack in a child’s lunchbox. This cookie brings comfort and nostalgia.
A Recipe Worth the Wait: This cookie took me two years to make perfect but it is my favorite recipe to this date! I am so excited to finally be sharing it.
Ingredients Breakdown
Butter: Adds richness and helps achieve that soft, melt-in-your-mouth texture. The key to a gooey cookie!
Cane Sugar: Sweetens the dough while contributing to the cookie’s crisp edges. It also helps balance the tangy sourdough.
Brown Sugar: Brings moisture and deep caramel flavor to the cookies, enhancing the overall chewiness and softness.
Eggs: Provides structure and binds all the ingredients together, helping to create a tender cookie.
Sourdough Starter: The star of the show! The sourdough starter gives the cookies a unique depth of flavor, with a subtle tanginess that pairs perfectly with the sweetness of the chocolate.
Vanilla Extract: Adds a warm, comforting flavor that complements the chocolate and sourdough. A classic in any cookie recipe!
All-Purpose Flour: Forms the base of the dough, creating structure for the cookie. You can swap it out for a gluten-free flour blend if needed.
Baking Powder: Helps the cookies rise slightly, ensuring they are soft and fluffy without being too dense.
Baking Soda: Works with the acid in the sourdough to create a tender, chewy texture.
Salt: Balances the sweetness of the dough and enhances all the flavors, making the cookies more flavorful.
Chocolate Chips or Chunks: The best part! A mix of chips, chunks, and minis adds layers of chocolatey goodness in every bite.
Flaky Sea Salt: A finishing touch that adds a subtle savory contrast to the sweet, gooey cookie, elevating the flavor to the next level.
Tools
- Cookie Scoop
- Stand Mixer or Electric Mixer
How to Make Sourdough Chocolate Chip Cookies
Step 1: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together softened butter, cane sugar, and brown sugar until light and fluffy. This step is crucial for achieving the perfect cookie texture.
Step 3: Add the Eggs, Sourdough Starter, and Vanilla
Mix in room-temperature eggs, one at a time, ensuring they’re fully incorporated. Then, add sourdough starter (discard or fed) and vanilla extract, and mix until smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix!
Step 5: Fold in the Chocolate Chips
Gently fold in chocolate chips, chunks, and minis. Make sure the chocolate is evenly distributed throughout the dough for that perfect chocolatey bite.
Step 6: Scoop and Chill the Dough
Scoop the dough using a tablespoon or cookie scoop. For best results, chill the dough in the fridge for 30 minutes to 1 hour to enhance flavor and texture.
Step 7: Bake the Cookies
Place the cookie dough on a prepared baking sheet 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked (for that gooey texture). Keep an eye on them to avoid overbaking.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Then enjoy these gooey sourdough chocolate chip cookies
Tips for the Perfect Sourdough Chocolate Chip Cookie
- Make sure your ingredients are room temperature so that the dough is smooth.
- Don’t overmix the ingredients. Make sure to mix till they are just combined so that you do not get tougher cookies.
- Chill your dough for atleast 30 minutes. This helps the cookie from spreading and allows the flavors to develop.
- Use a mix of chocolate chips. My favorite combination is chocolate chips, chunks, and mini chips.
- Underbake your cookies slightly to make sure they get that perfect gooey texture.
- Sprinkle the tops of your cookies just before baking with flakey sea salt to bring out the flavor.
Frequently Asked Questions
Can I use sourdough discard in this recipe?
Yes, absolutely! In fact, sourdough discard works wonderfully in this recipe, adding the tangy flavor that makes these cookies so unique. Just make sure your discard is fresh and has been recently fed for the best results.
Can I make these cookies gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum or a similar binder to help maintain the cookie’s texture.
How do I store these cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra gooey, try placing a slice of bread in the container to retain moisture. For longer storage, freeze them in a single layer and transfer to a bag for up to 3 months.
Can I add nuts to this recipe?
Yes! Feel free to add your favorite nuts, such as chopped walnuts or pecans, to the cookie dough. Just fold them in along with the chocolate chips for an added crunch and flavor boost.
Serving Suggestions
Pair these goey Sourdough Chocolate Chip Cookies with a cold glass of milk, packed in a lunch for a special treat, or with a cup of hot chocolate for an afternoon snack.
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Gooey Sourdough Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat together softened butter, cane sugar, and brown sugar until light and fluffy.
- Mix in the eggs, one at a time. Then add sourdough starter and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips or chunks until evenly distributed.
- Scoop dough and chill in the fridge for 30 minutes to 1 hour for best results.
- Place onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are golden brown and centers are slightly underbaked for a gooey texture.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Then Enjoy!
Notes
- For extra gooey cookies, don’t overbake.
- Add nuts like walnuts or pecans for extra crunch.
- Top with flakey sea salt before baking for a sweet and salty treat.
- Store the cookie dough in the fridge for up to 3 days or transfer cookie dough balls to freezer for up to 3 months.
Can’t wait to try these cookies !
Thank you so much Cathy! I hope you enjoy!!