Sourdough Double Chocolate Cookies

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Sourdough Double Chocolate Cookies

Prep Time15

Cook Time10

Cool Time (on hot cookie sheet)5

Total Time30

Course: Dessert

Cuisine: American

Keyword: sourdough cookies

Servings: cookies

Calories: 145kcal

Author: Alicia Pyle

Equipment

Cookie scoop 1½ tablespoon
Baking sheets
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.

Notes

This recipe can be used for regular double chocolate chip cookies, too. Simply omit the sourdough discard.

Room temperature butter, egg, and discard will help the batter mix evenly.

Scoop and level your flour for the best results.

Storage: Store cooled leftover cookies in an airtight container for up to 5 days at room temperature. You can also freeze baked and cooled cookies for up to 2 months.

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