Double Chocolate Sourdough Discard Cookies
These double chocolate sourdough discard cookies are rich, decadent, and irresistible!
Brimming with chocolate chips and paired with cocoa powder, these mouth-watering cookies are a chocolate lover’s dream.
Jump to Recipe
My husband says these sourdough cookies have just the right amount of chocolate, and I agree! Paired with sourdough discard, a slight tang offsets the deep chocolate flavors.
Unlike traditional chocolate chip cookies, this dessert features two types of chocolate, giving chocoholics the best bang for their cookie buck.
This is a quick and easy recipe; it can be completed in just one hour. Indulge your sweet tooth in a rich, gooey double chocolate cookie experience!
Note: These chocolate sourdough cookies have a deep chocolate flavor that is rich, delicious and decadent.
Learn how to make sourdough m + m cookies and sourdough snickerdoodles here.
About
These double chocolate chip cookies have a few defining characteristics that you’ll love:
- These rich chocolate cookies are soft and chewy.
- Brimming with chocolate, they feature cocoa powder and chocolate chips.
- This recipe is quick and easy to make, with no complicated ingredients.
- The sourdough adds a special tang, rounding out the cocoa flavor perfectly!
For more discard recipes try our pumpkin muffins, classic chocolate chip cookies, and crispy discard crackers.
Ingredients
This recipe features just a few simple ingredients.
1 Cup Flour (125 grams)
1/2 Cup (40 grams) Unsweetened Cocoa powder. Make sure to use unsweetened, natural cocoa powder. This is my favorite brand!
1/2 (3 grams) Tsp Baking soda
1/2 Tsp Salt (3 grams)
1/2 Cup Butter: Room-temperature butter works best for this recipe
1 Egg (60 grams)
1.5 Tsp Vanilla Extra
1/4 Cup (108 grams) Light Brown Sugar (lightly packed)
1/3 Cup (66 grams) Granulated Sugar
1/2 Cup Sourdough Discard (113 grams)
1 Cup (170 grams) Semi Sweet Chocolate Chips (plus more for decorating top of cookies, optional)
Please note when making cookies I typically do not weigh all ingredients in grams, but I do usually weigh out the flour and sourdough discard. However, measuring out the flour and discard with standard metal measuring cups will work as well.
Get my fun Christmas M+M sourdough cookies here.
What Does Sourdough Discard Do?
Sourdough discard will add depth and flavor to your cookies. There will be a slight sourdough tang and a little extra chewiness to your cookies.
For this recipe I recommend using discard that has been pulled from the starter within 24 hours of being fed. The older the discard, the more sour and tangy the flavor will be.
Supplies
Hand mixer or stand mixer
Medium size bowl and large mixing bowl
Baking pan
Parchment paper
How To Make Double Chocolate Sourdough Cookies
Preheat oven to 375 degrees and line two baking sheets with parchment paper.
Step 1 Dry Ingredients: Whisk together the flour, baking soda, cocoa powder, and salt in a medium bowl.
Step 2: Combine Wet Ingredients: Cream together the white sugar and butter in a separate, large bowl. Add in the brown sugar, sourdough discard, egg, butter, and vanilla. Beat well on medium speed until light and fluffy.
(You can use a stand mixer or hand-held mixer for this step. As featured in the photos, my kids and I use a hand-held mixer.)
Step 3: Slowly add the dry ingredients to the wet ingredients, mixing well between each addition. Mix until ingredients are just combined. Add the chocolate chips to the dough and mix well with a spatula.
Step 4: Use a cookie scoop or rounded tablespoonful of dough and drop cookie dough on a lined baking sheet about 2 inches apart. The dough will be a little sticky!
Step 5: Bake for 9-11 minutes or until the cookies are firm around the edges and the middle looks done. (We baked ours for 11 minutes).
Optional: When the cookies have about one minute left, remove the pan and add chocolate chips to the tops of the cookies, then bake one more minute.
Let the cookies cool on the pan for 3-5 minutes, then move them to a metal cooling rack.
Variations
Add in or substitute white or milk chocolate chips, walnuts, or a bit of espresso powder to add a twist to these cocoa cookies. Or sprinkle sea salt on top for added dimension.
Baker’s Tips
Add chocolate chips to the top of the cookies as soon as you pull them out of the oven for a bit of pizazz.
Keep an eye on your cookies; baking times can vary based on your specific oven. The edges should look firm, and the center of the cookie should not be doughy.
Use a cookie scoop for even, uniform cookies.
If the cocoa powder has clumps in it, sift the cocoa powder before mixing it into the cookies.
Double Chocolate Sourdough Discard Cookies
Equipment
- 1 Large Bowl
- 1 Medium Sized Bowl
- 1 Hand Mixer Or Stand Mixer
- 1 baking sheet
- Parchment paper
Ingredients
- 1 cup flour 125 grams
- 1/2 cup unsweetened cocoa powder 40 grams
- 1/2 tsp baking soda 3 grams
- 1/2 tsp salt 3 grams
- 1/2 cup butter, softened 1 stick
- 1.5 tsp vanilla extract
- 1/2 cup light brown sugar 108 grams
- 1/3 cup granulated sugar 66 grams
- 1 egg
- 1/2 cup sourdough discard 113 grams
- 1 cup semi sweet chocolate chips plus more for sprinkling on top of cookies (optional)
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- In a medium size bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl cream the butter and white sugar. Add in the light brown sugar, vanilla extra, sourdough discard, and egg. Beat well with a stand mixer or hand mixer until all ingredients all incorporated.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Add one cup of chocolate chips to the batter and stir until incorporated.
- Using a cookie scoop or a heaping tablespoon, scoop out equal portions of cookie dough and space about 1.5 inches to 2 inches apart. My cookie dough weighed about 34 grams per scoop.
- Bake for 9-11 minutes or until the edges are firm. Remove from oven and let cool on the pan for 3-5 minutes, then transfer to a wire cooling rack.
- Optional: For decorative purpose, remove cookies from the oven when they are almost done, top with chocolate chips, and finish baking.
- Cookies can be stored in an airtight container on the counter for 5-7 days, or kept in the freezer for up to three months.
Notes
- Be sure to line your cookie pan with parchment paper or a silicone mat for even baking, and to prevent the cookies from sticking
- The type of cocoa powder used can affect the flavor the recipe. Hershey’s cocoa powder, for example, will have a more bitter flavor than Volupta cocoa.
- The chocolate chips tend to blend into the cocoa powder, add chocolate chips to the top of the cookies as they finish baking for visual appeal if you like!
- Room temperature butter and eggs work best for this recipe. To gently de thaw butter, set it upright on the counter and place a glass jar over the top of it. To quickly warm up an egg, set it in a bowl of warm water for a few minutes.
Absolutely delicious! Turned out so pretty and the perfect blend of salty, sweet, and just a hint of sourdough tang.
Thank you so much for your feedback Grace! So glad you enjoyed the cookies. 🙂
Double Chocolate Sourdough Discard Cookies
Fabulous. Easy to follow recipe with no special ingredients. Family loved. Thanks for sharing.
AlesiaB
Thank you so much for your feedback Alesia! I am so glad your family loved the recipe! 🙂