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The Best Sourdough Chocolate Chip Cookies on a wooden cutting board with a plaid towel

Gooey Sourdough Chocolate Chip Cookies

These gooey sourdough chocolate chip cookies combine the tangy flavor of sourdough with rich, melty chocolate in every bite. Soft, chewy, and perfect for any occasion, this easy recipe will quickly become your new favorite treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened
  • ½ cup cane sugar
  • 1 ½ cups brown sugar
  • 2 large eggs at room temperature
  • ½ cup sourdough starter fed or discard
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour or gluten-free flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups chocolate chips or chunks mix of chips, chunks, and minis
  • Flaky sea salt for topping optional

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat together softened butter, cane sugar, and brown sugar until light and fluffy.
  3. Mix in the eggs, one at a time. Then add sourdough starter and vanilla extract. Stir until smooth.
  4. 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.
  5. Gently fold in the chocolate chips or chunks until evenly distributed.
  6. Scoop dough and chill in the fridge for 30 minutes to 1 hour for best results.
  7. 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.
  8. 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.