Sourdough Double Chocolate Cookies
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Sourdough Double Chocolate Cookies are rich, fudgy, and filled with melty chocolate chips—perfect for dessert, lunchbox treats, or an afternoon pick-me-up. These soft, bakery-style cookies come together quickly and are a delicious way to use up your sourdough discard.
If you love easy sourdough cookie recipes, try my Brookies: Sourdough Brownie-Chocolate Chip Bars, Healthy Sourdough Breakfast Cookies, or these classic Chewy Brown Butter Sourdough Chocolate Chip Cookies.
Want more cookie inspiration? You can browse my full sourdough cookie collection right here.
📌 Save this Sourdough Double Chocolate Cookie recipe to Pinterest so you can find it later! ⬆️
Why You Should Save This Recipe
- Ultimate fudgy texture – These sourdough chocolate cookies are like a brownie in cookie form: soft, rich, and deeply chocolatey.
- Smart use for sourdough discard – The discard adds a subtle tang and extra depth of flavor you’ll love.
- Quick and easy – No chill time, and ready in about 30 minutes from start to finish.
Ingredients You’ll Need
Simple ingredients — but they come together to make the very best sourdough double chocolate chip cookies.
- Pantry staples – All-purpose flour, unsweetened cocoa powder, and a pinch of salt for structure and rich flavor.
- Unsalted butter – Softened to blend easily and give the cookies a tender texture.
- White and brown sugar – A mix of both gives just the right balance of sweetness and chew.
- One egg + vanilla extract – Classic cookie ingredients for binding and flavor.
- Sourdough discard – Adds moisture and a hint of tang that makes the chocolate flavor pop.
- Semisweet chocolate chips – Stirred into the dough and sprinkled on top for double the chocolate goodness.
- Optional: Flaky sea salt – A final sprinkle after baking adds the perfect contrast to all that richness.
How to Make Sourdough Double Chocolate Cookies
Preheat your oven to 375°F and line two baking sheets with parchment paper.
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl.
In a large bowl or stand mixer, beat the butter and sugars until light and fluffy—about 3 minutes. Add the egg and vanilla, then mix in the sourdough discard until smooth. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips.
This dough is very soft and sticky—perfect for a cookie scoop. If you don’t have one, use two spoons to drop the dough onto the baking sheet, about 2 inches apart. (See the photo above for texture!)
Bake for 10 minutes, or until the edges are set and the tops look dry. Let cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Expert Tips
- Fold gently: After adding the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing can make the cookies tough. Gently fold in the chocolate chips at the end.
- Let them set: Leave the cookies on the baking sheet for at least 5 minutes after baking. This helps them finish setting up and makes them easier to transfer without breaking.
- Finishing touch: While the cookies are still warm, press a few extra chocolate chips into the tops and sprinkle with a pinch of flaky sea salt. It gives them that bakery-style look and an extra pop of flavor.
Yes! You can freeze sourdough discard chocolate cookies either before or after baking. Because the dough is quite sticky, I prefer baking the cookies first, letting them cool completely, and then freezing them in an airtight container or freezer bag for up to 2 months. If you’d rather freeze the unbaked dough, scoop it into balls, flash freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Definitely! Add white chocolate chips or colorful M&Ms for a fun and festive touch. You can also drizzle the cooled cookies with melted white or dark chocolate for a bakery-style finish. These variations are perfect for holidays or gifting!
Many people bake with sourdough discard simply to avoid waste—but it just so happens that adding a bit of discard to recipes like this can actually enhance the flavor. In these cookies, it adds a subtle depth and richness that makes them taste like something from a bakery.
To make regular double chocolate chip cookies, simply omit the sourdough discard. They will still turn out great!
More Sourdough Discard Cookie Recipes
- Zesty Lemon Sourdough Shortbread Cookies
- The Best Soft Sourdough Pumpkin Cookies
- Chewy Easy Sourdough Oatmeal Cookies
- Chewy, Soft Sourdough Gingerbread Cookies
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Sourdough Double Chocolate Cookies
Equipment
- Cookie scoop 1½ tablespoon
- parchment paper
Ingredients
- 1 cup all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup sourdough discard
- 1 cup semisweet chocolate chips + a few more for topping warm baked cookies
- 1 teaspoon flaky sea salt optional for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- Sift the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated. Add the sourdough discard and mix just until combined. Scrape down the sides of the bowl as needed.
- Combine wet and dry: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined—do not overmix.
- Fold in the chocolate chips gently, ensuring they are evenly distributed.
- Use a 1½ tablespoon cookie scoop to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. (If you don’t have a cookie scoop, use two spoons to drop sticky dough onto the tray.)
- Bake cookies for 9–11 minutes, or until the edges are set and the centers no longer look glossy.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: While the cookies are still warm, press a few extra chocolate chips into the tops and sprinkle with flaky sea salt, if using.
