Chewy gooey sourdough chocolate chip cookies are the kind of treat that stops everyone in their tracks. I’m talking thick, crinkly edges, soft middles, and pools of melted chocolate in every single bite.
I made my first batch on a Sunday afternoon when I had a jar of sourdough discard sitting in the fridge that I didn’t want to toss. Isabella was doing homework at the kitchen counter, and Noah kept poking his head in asking, “Is it cookie time yet?” I figured… why not put that discard to good use?
The result? The best cookies I’ve ever pulled out of my oven. No, seriously. Henry said they were better than bakery cookies, and that man does NOT hand out compliments on baked goods lightly.
What makes these different from regular chocolate chip cookies is the brown butter and the tang from the sourdough discard working together. You get this deep, nutty, almost caramel-like flavor with just a hint of that sourdough tang. Plus, they stay chewy and gooey for days. If you love a good cottage cheese pasta recipe for dinner, these cookies are the perfect follow-up dessert.
Why You Will Love These Sourdough Chocolate Chip Cookies
- Super chewy centers with slightly crisp edges that give you the best of both worlds
- Brown butter brings a rich, nutty depth you won’t get from regular melted butter
- Great way to use up sourdough discard instead of throwing it away
- Chopped chocolate creates those gorgeous melty chocolate pools throughout
- Ready in under an hour, including chill time
- The dough gets BETTER the longer it sits in the fridge (up to 36 hours!)
Ingredients for Chewy Gooey Sourdough Chocolate Chip Cookies
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard, room temperature (less than 5 days old works best)
- 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
Substitution note: You can use chocolate chips in a pinch, but chopped chocolate gives you way better melt and texture. Chocolate chips contain emulsifiers that help them hold their shape, so your cookies will spread less and you won’t get those gooey chocolate pools.
How to Make These Gooey Sourdough Cookies Step by Step
- Brown the butter. Melt butter in a small saucepan over medium heat. Cook until it foams and you see brown flecks at the bottom. It’ll smell nutty and amazing. Pour everything (including those brown bits!) into your mixing bowl.
- Mix the wet ingredients. Stir in both sugars, then add the sourdough discard and mix. Add the egg, switch to a whisk, and whisk until smooth. Add vanilla and whisk again.
- Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half to the wet mixture and stir about 15 times with a spatula. Add the rest and stir gently stop before the flour is fully mixed in.
- Add chocolate and finish. Toss in the chopped chocolate and fold it in to finish mixing the dough. Don’t overwork it!
- Chill the dough. Cover and refrigerate for at least 30 minutes. (Trust me, you can go up to 36 hours and the flavor only gets better.)
- Bake. Preheat oven to 375°F. Scoop 55-gram dough balls onto a parchment-lined sheet pan (about 7 per batch). Bake for 13 minutes until edges are golden and middles are just set.
- The secret move: Remove from the oven and tap the pan on the counter firmly two times. This deflates the cookies slightly and gives you that gooey center. Cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt if you’d like.
Pro tip: I really recommend picking up an inexpensive oven thermometer. Most ovens run hotter or cooler than they say, and that small difference can change how your cookies spread and bake.
Storage and Reheating
Store these sourdough discard cookies in an airtight container at room temperature for up to 4 days. They actually taste even better on day two because the flavors keep developing.
For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Warm them in the oven at 300°F for a few minutes when you’re ready to enjoy.
You can also freeze the unbaked dough balls on a sheet pan, then store in a freezer bag. Bake from frozen just add 2-3 extra minutes to the bake time.
Fun Variations for Your Chewy Sourdough Cookies
- White chocolate macadamia: Swap the dark chocolate for white chocolate chunks and add chopped macadamia nuts
- Double chocolate: Add 2 tablespoons of cocoa powder to the flour mixture for a rich, dark cookie
- Espresso twist: Stir in 1 teaspoon of instant espresso powder with the dry ingredients — it deepens the chocolate flavor without making the cookies taste like coffee
- S’mores style: Fold in mini marshmallows and crushed graham crackers along with the chocolate
Ever tried adding a pinch of cinnamon to your cookie dough? It adds a warmth that plays so well with the brown butter chocolate chip cookies flavor.
Your Sourdough Chocolate Chip Cookies Questions Answered
Can I use sourdough starter instead of sourdough discard?
Yes! Active sourdough starter works, but the discard gives a milder tang and a chewier texture. I’ve tested both, and the discard version is my favorite for these cookies. The lower activity means less rise and more of that dense, chewy sourdough cookies bite we’re after.
Can I refrigerate the cookie dough longer than 30 minutes?
Yes, and you should! The longer the dough chills (up to 36 hours), the more the flavors develop and the thicker your cookies will be. I usually make the dough the night before and bake the next day. You will be REWARDED with deeper flavor every extra hour.
Should I use chocolate chips or chopped chocolate?
Chopped chocolate wins every time for me. It melts into those gorgeous, gooey pools throughout the cookie. Chocolate chips hold their shape because of added emulsifiers, which means less spread and less gooey chocolate distribution. If gooey is the goal (and it is!), go with chopped.
Time to Bake These Chewy Gooey Sourdough Chocolate Chip Cookies
These chewy gooey sourdough chocolate chip cookies are now one of our family’s most-requested treats. The brown butter, the tang from the discard, and those melty chocolate pools it all comes together into something pretty darn magical.
Give this recipe a try and I promise you won’t go back to regular chocolate chip cookies. If you make them, be sure to tag me on Instagram! I’d love to see your baking wins.
Don’t forget to save this recipe to Pinterest so you can find it when that sourdough discard jar is calling your name.
Recipes You May Like
- Gingerbread Crinkle Cookies If you love a chewy cookie with crinkly edges, these are calling your name.
- Easy Whipped Shortbread Cookies Melt-in-your-mouth butter cookies that are perfect for gifting.
- Cranberry Orange Shortbread Cookies A fruity, buttery cookie that pairs beautifully with tea or coffee.
Happy baking!
Chewy Gooey Sourdough Chocolate Chip Cookies
- Total Time: 58 minutes
- Yield: 18 cookies 1x
Description
Chewy gooey sourdough chocolate chip cookies made with brown butter, sourdough discard, and chopped dark chocolate. Thick, bakery style cookies with golden edges, chewy centers, and melty chocolate pools in every bite.
Ingredients
- 113g unsalted butter
- 150g brown sugar
- 50g granulated sugar
- 113g sourdough discard
- 1 large egg
- 2 teaspoons vanilla extract
- 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 170g chopped dark or semisweet chocolate (from a bar)
- Flaky salt for topping
Instructions
- Brown the butter. Place 113g of unsalted butter in a small saucepan over medium heat. Let it melt, then keep cooking until it simmers, bubbles, foams, and brown flecks appear on the bottom. It will smell nutty and toasty. Pull it off the heat and pour the butter scraping every last brown bit into your mixing bowl.
- Mix the wet ingredients. Add both sugars to the brown butter and stir to coat. Stir in the sourdough discard. Crack in the egg, switch to a whisk, and whisk until smooth and combined. Add the vanilla and whisk one more time.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half to the wet mixture and stir with a spatula about 15 times. Add the rest and stir gently stop before all the flour is fully absorbed.
- Add the chocolate. Toss in the chopped chocolate and fold it in while finishing mixing the dough. This spreads the chocolate evenly without overworking anything.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes, or up to 36 hours. The longer the dough rests, the better the flavor and the thicker the cookies.
- Bake. Preheat your oven to 375°F. Line a sheet pan with parchment paper. Scoop 55g dough balls and space them out about 7 per pan. Bake for about 13 minutes until the edges are lightly golden and the centers look just barely set. Do not overbake.
- The tap trick. Pull the pan out and firmly tap it on the counter two times. This deflates the cookies slightly and gives you that flat, gooey center. Let them cool on the pan for 5 minutes, then move to a wire rack and finish with a sprinkle of flaky salt.
Notes
Use sourdough discard that’s less than 5 days old for the best results. Chop chocolate from a bar instead of using chocolate chips chips contain emulsifiers that stop them from melting into those gorgeous gooey pools. Store in an airtight container at room temperature for up to 4 days. Freeze scooped dough balls for up to 3 months and bake straight from frozen, adding 1–2 extra minutes of oven time.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
