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Humaira ilyas

Chewy Sourdough Chocolate Chip Cookies Recipe

These Chewy Sourdough Chocolate Chip Cookies are soft in the center, slightly crisp on the edges, and packed with rich chocolate flavor.The sourdough discard adds a subtle tang and incredible depth to every bite.Perfect for reducing food waste while creating bakery-style cookies at home.Great for dessert, snack time, or sharing with family and friends.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sourdough discard unfed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in sourdough discard, egg, and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients and mix until just combined.
  6. Fold in chocolate chips evenly throughout the dough.
  7. Scoop dough onto prepared baking sheet, spacing evenly apart.
  8. Bake for 10–12 minutes or until edges are golden but centers remain soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra chewiness, chill the dough for 30–60 minutes before baking.
  • Sprinkle flaky sea salt on top before baking for enhanced flavor.
  • Do not overbake to maintain a soft, chewy center.
  • Store in an airtight container for up to 4 days.

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