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Chewy Double Chocolate Sourdough Cookies Recipe

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Delight in these chewy double chocolate sourdough cookies, featuring rich Dutch cocoa, a hint of espresso, and the unique tang of sourdough discard for depth of flavor. These cookies have a soft yet chewy texture with chunks of dark chocolate and a subtle flaky salt finish, perfect for any chocolate lover seeking a gourmet twist on classic cookies.

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 and Finishing

  • 250 grams chopped dark chocolate (from a chocolate bar)
  • Flaky salt for finishing

Instructions

  1. Cream Butter and Sugars: In a stand mixer, cream the softened butter on medium speed for one minute until lighter in color and fluffy. Add the brown and granulated sugars and continue to cream for 2 more minutes, scraping down the sides once to ensure even mixing. The sugar will start dissolving, creating a light and airy texture.
  2. Incorporate Wet Ingredients: Scrape down the sides and bottom of the bowl. Add the large egg, sourdough discard, and vanilla extract. Mix on low speed just until combined to avoid overmixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, fine salt, Dutch cocoa powder, espresso powder, baking powder, and baking soda. Gradually add the dry mixture to the mixer bowl while running on low speed for 30 seconds. Increase to medium speed for another 30 seconds to ensure everything is just combined without overworking the dough.
  4. Add Chopped Chocolate: Remove the bowl from the mixer. Using a spatula, fold in the chopped dark chocolate thoroughly to distribute evenly throughout the dough.
  5. Chill the Dough: Cover the dough and refrigerate it for 45 minutes to firm up for easier handling and better cookie texture.
  6. Preheat Oven and Form Dough Balls: Preheat the oven to 375°F (190°C). Once heated, remove the dough from the refrigerator and portion out 55-gram dough balls each.
  7. Bake the Cookies: Place 8 dough balls onto a baking sheet. Bake for 12 to 13 minutes, rotating the baking sheet halfway through to ensure even baking. The cookie edges and tops should be just set but slightly underbaked, as the centers will continue to firm up as they cool.
  8. Finish and Cool: Remove the cookies from the oven and immediately sprinkle each with a pinch of flaky salt. Let the cookies cool on the baking sheet for 5 minutes to finish baking and develop crinkles. Optionally, for perfectly round cookies, press a large round pastry ring around each cookie immediately after baking as demonstrated in a referenced video.

Notes

  • Using sourdough discard adds a subtle tang and moisture to the cookies.
  • Chilling the dough helps prevent spreading and results in a chewier texture.
  • Be careful not to overbake; cookies should appear slightly underdone when taken out.
  • Flaky salt enhances the chocolate flavor and adds a pleasant contrast.
  • Portion dough balls evenly for consistent cookie size and baking.
  • For thicker cookies, use chilled dough and avoid flattening before baking.

Find it online: https://recipefeastful.com/chewy-double-chocolate-sourdough-cookies-recipe/