Chewy Sourdough Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Like, I appreciate a good multi-step masterpiece as much as the next culinary adventurer, but sometimes you just want maximum deliciousness for minimum effort. And let me tell you, friend, these Chewy Sourdough Chocolate Chip Cookies? They are *it*. We’re talking melt-in-your-mouth, perfectly chewy, slightly tangy, chocolatey heaven that basically bakes itself (okay, you have to do *some* work, but it’s totally worth it).

Why This Recipe is Awesome

First off, let’s be real: you probably have some sourdough discard lurking in your fridge, judging you. This recipe gives that little bubbly beast a glorious purpose beyond just making more bread. It’s a genius way to add a subtle tang and an incredible chewiness to your cookies, taking them from “good” to “OMG, what is this magic?!”

Secondly, it’s pretty much **idiot-proof**. Seriously, if I can bake these without setting off the smoke alarm (which, FYI, is a surprisingly frequent occurrence in my kitchen), you can too. It’s straightforward, doesn’t require a science degree, and the results are consistently amazing. Plus, the sourdough element makes you sound super fancy and accomplished, even though it’s secretly one of the easiest chocolate chip cookie recipes out there. You’re welcome.

Ingredients You’ll Need

Gather ’round, fellow snack enthusiasts. Here’s your hit list for cookie glory:

• 1/2 cup (113g) Unsalted Butter, softened. Don’t use cold butter, unless you enjoy an arm workout from creaming it.
• 1/2 cup (100g) Granulated Sugar. The classic.
• 1/2 cup (100g) Light Brown Sugar, packed. For that deep, molasses-y goodness and chew.
• 1 Large Egg. Room temperature if you’re feeling fancy, but straight from the fridge works too, no judgment here.
• 1 teaspoon Vanilla Extract. Don’t skimp on this! It’s like the soul of the cookie.
• 1/2 cup (120g) Sourdough Discard. Straight from the fridge, unfed. This is our secret weapon for chewiness and a hint of tang.
• 1 3/4 cups (210g) All-Purpose Flour. Your basic cookie foundation.
• 1/2 teaspoon Baking Soda. Our leavening friend.
• 1/2 teaspoon Salt. Crucial for balancing all that sweetness.
• 1 1/2 cups (250g) Chocolate Chips or Chunks. Or more! Who’s counting?

Step-by-Step Instructions

1. Get Creamy: In a large mixing bowl (or your stand mixer if you’re living the dream), cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
2. Wet Wonders: Beat in the egg and vanilla extract until well combined. Then, add your sourdough discard and mix until everything is smoothly incorporated. Don’t worry if it looks a little… rustic.
3. Dry Spell: In a separate medium bowl, whisk together the flour, baking soda, and salt. Make sure it’s evenly mixed so you don’t get weird pockets of salt or soda.
4. Merge Time: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until *just* combined. **Do not overmix!** Overmixing is the enemy of chewy cookies.
5. Chocolate Shower: Fold in your glorious chocolate chips or chunks. Make sure they’re evenly distributed – no sad, chocolate-less cookies allowed.
6. Chill Out: Cover the bowl with plastic wrap and **refrigerate the dough for at least 30 minutes, or up to 24 hours.** This step is non-negotiable for best results, IMO. It lets the flavors meld and improves the cookie’s texture.
7. Heat It Up: When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Scoop & Bake: Scoop dough balls (about 1.5-2 tablespoons each) onto the prepared baking sheet, leaving some space between them. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than I am).

Common Mistakes to Avoid

• Skipping the Chill: I know, I know, instant gratification is tempting. But chilling the dough is like letting a fine wine age – it just gets better. It prevents spread and deepens the flavor. Rookie mistake to skip it!
• Overmixing the Dough: This is a cardinal sin in cookie-making. It develops too much gluten, resulting in tough, cakey cookies instead of delightfully chewy ones. Mix until *just* combined, then stop.
• Using Super Cold Butter (or Melted Butter): Cold butter is a pain to cream, and melted butter changes the cookie’s texture too much. Aim for softened, but still cool, butter. It should yield to gentle pressure.
• Baking Too Long: Keep an eye on those beauties! Cookies continue to cook a bit after they come out of the oven. Pull them when the edges are set and golden, but the centers still look a tad underdone. Trust me, they’ll firm up.

Alternatives & Substitutions

Feeling adventurous? Here are some fun ways to play with this recipe:

• Chocolate Variety: Not a fan of semi-sweet? Go wild with milk chocolate, dark chocolate chunks, white chocolate, or even a mix! Mini chocolate chips are also a cute option.
• Add-Ins Galore: Want some crunch? Fold in 1/2 cup of chopped nuts (pecans, walnuts). A sprinkle of flaky sea salt on top before baking elevates the flavor like crazy. Or maybe some toffee bits? Sprinkles? You do you!
• Flour Power: While all-purpose is standard, you can swap a quarter of it for bread flour for an even chewier cookie. Just a thought!
• Sourdough Discard Age: This recipe works best with discard that’s 1-7 days old. Older than that might be a bit too sour, but honestly, it’s all about personal preference.

FAQ (Frequently Asked Questions)

• Can I use active sourdough starter instead of discard? Technically, yes, but why waste perfectly good active starter when discard works wonders? Discard gives a milder tang and doesn’t affect the leavening in the same way. Stick to discard for these!
• Do I *really* need to chill the dough? Like, really? Yes, really. It’s like telling your dramatic friend to “chill out” – it just makes everything better. It prevents excessive spreading and develops flavor. Seriously, don’t skip it!
• How long do these magical cookies last? If you can keep them around that long (doubtful!), they’ll stay fresh in an airtight container at room temperature for about 3-4 days. After that, they start to lose their superstar chewiness.
• Can I freeze the dough for later? Absolutely! Scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When a craving hits, bake from frozen, adding a few extra minutes to the baking time. Future you will thank past you.
• Why sourdough? What’s the big deal? Besides using up that discard, sourdough adds a subtle tang that perfectly balances the sweetness of the chocolate. More importantly, it contributes to an incredible chewy texture that regular cookies just dream of having. It’s a game-changer!
• My cookies spread too much! What happened? A few culprits: dough wasn’t chilled enough, butter was too soft/melted, oven temperature was too low, or you used too much sourdough discard (stick to the recipe!).

Final Thoughts

There you have it, my friend! A recipe for chewy sourdough chocolate chip cookies that will make you feel like a pro baker without all the fuss. They’re perfect for impressing guests, bribing coworkers, or, let’s be honest, devouring all by yourself while binge-watching your favorite show. Because you deserve nice things. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!