Description
These Best Chewy Sourdough Oatmeal Chocolate Chip Cookies combine the tangy depth of sourdough discard with hearty oats and rich dark chocolate. Soft and chewy with slightly crisp edges and a melty center, these cookies are enhanced by a hint of cinnamon and can be finished with flaky salt for a perfect balance of sweet and savory.
Ingredients
Wet Ingredients
- 130 grams softened unsalted butter
- 1 large egg
- 2 1/4 teaspoons vanilla bean paste
- 75 grams sourdough discard
Dry Ingredients
- 165 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon plus a pinch of fine salt
- 120 grams old-fashioned oats
Sugars and Chocolate
- 145 grams brown sugar
- 100 grams granulated sugar
- 110 grams chopped dark chocolate from a bar
Optional
- Flaky salt for finishing
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened unsalted butter on medium speed until creamy, about 1 minute. Scrape down the sides of the bowl to ensure even mixing. Add the brown sugar and granulated sugar, beating on medium speed until the mixture is light and fluffy, about 2 to 3 minutes, stopping once during to scrape the sides.
- Add Wet Ingredients: Add the egg, vanilla bean paste, and sourdough discard to the butter-sugar mixture. Mix on low speed just until mostly combined, ensuring not to overmix.
- Combine Dry Ingredients and Mix: In a separate bowl, stir together the all-purpose flour, baking soda, cinnamon, and salt. Add this dry mixture to the stand mixer bowl and mix on medium speed until mostly incorporated; it’s okay if a few streaks of flour remain. Add the old-fashioned oats and chopped dark chocolate, then mix on low speed until evenly combined. Use a spatula to scrape the sides and bottom of the bowl to ensure everything is fully incorporated.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour or up to overnight. The longer the dough chills, the more developed the flavor will be.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Portion Dough: Scoop the dough into 55-gram balls (about golf ball size) and place 8 on the prepared baking sheet, spacing them to allow for spreading.
- Bake Cookies: Bake for approximately 13 minutes, or until the edges are just golden and the centers look melty and slightly underbaked. The cookies will continue to cook slightly after removal from the oven.
- Cool and Finish: Remove the baking sheet from the oven and place it on a wire rack. Sprinkle flaky salt over the warm cookies if desired. Let cool for 5 minutes on the sheet, then transfer the cookies off the pan to cool further or serve.
Notes
- Refrigerating the dough overnight enhances the sourdough flavor and improves texture.
- If you do not have vanilla bean paste, you can substitute with pure vanilla extract.
- Use good quality dark chocolate for the best flavor results.
- Flaky salt is optional but adds a nice contrast to the sweet chocolate chips.
- The measurements are precise to ensure the best chewy texture.
- Do not overbake to maintain the signature chewy center.
