introduction
This sourdough chocolate cookie recipe makes rich, chewy chocolate cookies with a hint of coffee. They are easy to make and use sourdough discard to add flavor. If you like trying different cookies, try this brown sugar rhubarb cookies recipe for another sweet idea.
why make this recipe
- It uses sourdough discard so you waste less.
- The cookies are chocolatey and chewy.
- The recipe is quick and does not need long rise time.
- You can make a big batch and store them.
how to make Sourdough Chocolate Cookie Recipe
Make the dough in one bowl. Melt butter and chocolate, whisk in sugars, mix in sourdough discard and egg, then add dry ingredients. Stir in chocolate chips, chill the dough, scoop, and bake.
Ingredients :
- 113 grams unsalted butter
- 28 grams espresso (or strong brewed coffee)
- 50 grams dark chocolate, chopped
- 150 grams brown sugar
- 50 grams white sugar
- 56 grams sourdough discard
- 1 egg
- 14 grams vanilla
- 180 grams all purpose flour
- 10 grams baking powder
- 6 grams salt
- 25 grams cocoa powder
- 172 grams chocolate chips
Directions :
- Melt the butter and chocolate: Melt the butter in a small saucepan. Place chopped dark chocolate in a large mixing bowl. Pour hot butter and espresso (or strong brewed coffee) over the chocolate, stir using a spatula until completely melted. Set aside and let the mixture cool for 5 minutes.
- Whisk in sugars: Whisk the brown sugar and granulated sugar into the cooled chocolate and butter until the sugars are dissolved and the mixture looks smooth and thickened.
- Make the dough: Add the sourdough discard, egg, vanilla, all-purpose flour, baking powder, salt and cocoa powder in that order into the mixing bowl. Stir until no traces of discard or egg and no dry bits of flour remain.
- Stir in chocolate chips: Stir the chocolate chips in until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to allow the dough to firm up and become a little less sticky.
- Prep: While your dough is chilling, preheat the oven to 375 F and line two large baking sheets with parchment paper.
- Portion out cookie dough: Take the cookie dough out of the refrigerator and portion them out using a large cookie scoop (3 tablespoon or 50 gram portions). Roll the dough out into rounds and flatten the top lightly. Arrange the cookie dough on your prepared baking sheets at least 2 inches apart.
- Bake: Bake the cookies for 8 to 10 minutes or until the cookies have flattened out, the tops look dry and the edges look set. Take the cookies out of the oven and let them cool completely on the baking sheets. Your cookies will not be completely set at this point, so do not move them.
- Enjoy and store: These cookies are best enjoyed once they have completely cooled and set, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
how to serve Sourdough Chocolate Cookie Recipe
Serve warm or at room temperature. They pair well with milk, coffee, or tea. For a treat, serve one cookie with a scoop of vanilla ice cream.
how to store Sourdough Chocolate Cookie Recipe
Let cookies cool fully. Store in an airtight container at room temperature for up to 7 days. You can freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature before eating.
tips to make Sourdough Chocolate Cookie Recipe
- Use room temperature egg for even mixing.
- Chill the dough briefly so it is easier to scoop.
- Do not overbake; take them out when edges look set and tops look dry.
- Weigh ingredients for best results.
- Use good dark chocolate for best flavor.
variation (if any)
- Add nuts: fold in 1/2 cup chopped walnuts or pecans.
- Make double chocolate: use dark cocoa for a deeper chocolate taste.
- Add sea salt: sprinkle a little flaky sea salt on top before baking.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard. Active starter feeds will change the dough texture. If you only have active starter, use the same weight but expect slight changes.
Q: Can I replace espresso with instant coffee?
A: Yes. Dissolve 28 grams of instant coffee in the same amount of hot water or use strong brewed coffee.
Q: Can I freeze the cookie dough?
A: Yes. Portion the dough into balls and freeze on a tray. Once frozen, move to a bag and bake from frozen. Add 1–2 minutes to the bake time.
Q: How do I get chewier cookies?
A: Slightly underbake them and let them set on the sheet as they cool. More brown sugar also helps.
Q: Can I make these gluten-free?
A: You can try a 1-to-1 gluten-free flour blend, but texture may change.
Sourdough Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich, chewy chocolate cookies with a hint of coffee, made using sourdough discard.
Ingredients
- 113 grams unsalted butter
- 28 grams espresso (or strong brewed coffee)
- 50 grams dark chocolate, chopped
- 150 grams brown sugar
- 50 grams white sugar
- 56 grams sourdough discard
- 1 egg
- 14 grams vanilla
- 180 grams all-purpose flour
- 10 grams baking powder
- 6 grams salt
- 25 grams cocoa powder
- 172 grams chocolate chips
Instructions
- Melt the butter in a small saucepan. Pour over chopped dark chocolate in a large mixing bowl, stir until melted. Let it cool for 5 minutes.
- Whisk the brown and white sugars into the cooled chocolate mixture until smooth.
- Add the sourdough discard, egg, vanilla, flour, baking powder, salt and cocoa powder in order. Stir until combined.
- Fold in chocolate chips and cover the bowl. Refrigerate dough for 15 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Portion out cookie dough, roll into rounds, and flatten slightly. Place on baking sheets at least 2 inches apart.
- Bake for 8 to 10 minutes or until the tops look dry and edges are set. Let them cool completely on the baking sheets.
Notes
Best enjoyed once completely cooled. Store leftover cookies in an airtight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
