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–+ servings

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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 20 cookies

Equipment

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.
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