Double Chocolate Sourdough Discard Cookies
These double chocolate sourdough discard cookies are for all of the chocolate lovers out there! Bursting with gooey chocolatey goodness, these cookies feature a tang of sourdough and two types of chocolate.
Equipment
- 1 Large Bowl
- 1 Medium Sized Bowl
- 1 Hand Mixer Or Stand Mixer
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.
Tried this recipe?Let us know how it was!
