Chewy Double Chocolate Sourdough Cookies Recipe
These Chewy Double Chocolate Sourdough Cookies combine the rich, deep flavor of Dutch process cocoa and dark chocolate with the subtle tang of sourdough discard. Soft, chewy, and perfectly balanced between sweet and slightly salty, these cookies make excellent use of sourdough starter discard for a unique twist on the classic chocolate cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 8 tablespoons unsalted butter, softened
- 150 grams brown sugar
- 150 grams granulated sugar
- 1 large egg
- 75 grams sourdough discard, at room temperature
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 175 grams all-purpose flour
- 1 teaspoon fine salt
- 50 grams Dutch process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Add-ins
- 250 grams chopped dark chocolate (from a chocolate bar)
- Flaky salt for finishing
Instructions
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for one minute until lighter in color and fluffy. Add both the brown and granulated sugars and continue to cream on medium speed for 2 more minutes, scraping down the sides of the bowl at least once. The mixture should feel lighter and the sugars will begin to dissolve into the butter.
- Add Wet Ingredients: Scrape down the sides and bottom of the bowl. Add the large egg, room temperature sourdough discard, and vanilla extract. Mix on low speed just until combined to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, fine salt, Dutch process cocoa powder, espresso powder, baking powder, and baking soda until evenly distributed.
- Add Dry to Wet: With the mixer on low speed, add the dry ingredients to the wet ingredients and mix for about 30 seconds. Then increase the speed to medium and mix for another 30 seconds until just combined. Do not overmix to maintain tenderness.
- Incorporate Chocolate Chunks: Remove the bowl from the mixer and fold in the chopped dark chocolate pieces using a spatula until evenly dispersed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 45 minutes to firm up the dough and develop flavors.
- Preheat Oven & Portion Dough: Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and portion into dough balls weighing approximately 55 grams each (about 8 dough balls per baking sheet).
- Bake: Place dough balls spaced evenly on a baking sheet lined with parchment paper. Bake for 12 to 13 minutes, rotating the baking sheet halfway through to ensure even baking. The cookies should appear set on the edges and tops, but still slightly underbaked in the center; this will yield a chewy texture.
- Finish and Cool: Remove the cookies from the oven and immediately sprinkle each with a pinch of flaky salt to enhance flavor. Let the cookies cool for 5 minutes on the baking sheet; they will continue to firm up and develop crinkles as they cool. For perfectly round cookies, use a large round pastry ring immediately after baking as shown in demonstration videos.
Notes
- Use soft unsalted butter at room temperature for easier creaming with sugars.
- Sourdough discard adds a subtle tang and moisture—ensure it is at room temperature before mixing.
- Espresso powder enhances the chocolate flavor without adding a coffee taste.
- Do not overmix after adding dry ingredients to keep cookies tender.
- Chilling the dough helps control spread and intensifies flavors.
- Sprinkling flaky salt at the end balances sweetness and adds texture.
- For perfectly shaped cookies, using a pastry ring right out of the oven is optional.