This Double Chocolate Chip Sourdough Discard is a fun and tasty treat! It combines rich chocolate with soft, chewy sourdough, making every bite feel like a sweet hug.
You won’t believe how easy it is to whip this up with leftover sourdough! I love enjoying them warm, right out of the oven. Don’t worry, I share—most of the time! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the cookies! It adds a unique tang and improves the texture. If you’re out of sourdough discard, you can replace it with plain yogurt or apple sauce, though the tangy flavor won’t be the same.
Butter: Unsalted butter is ideal for controlling salt levels. If you’re dairy-free, try using coconut oil or a plant-based butter alternative. Just make sure it’s softened for easy mixing!
Brown Sugar: Packed brown sugar adds moisture and depth of flavor. If you prefer, you can use white sugar or coconut sugar, but the cookies may be less chewy and flavorful.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. Look for Dutch-processed cocoa for a smoother taste. If you’re in a pinch, carob powder can be a caffeine-free substitute, but it tastes different.
Flaky Sea Salt: This is for that finishing touch! While flaky sea salt enhances flavor, using kosher salt or coarse sea salt will work too. Just sprinkle lightly, so it doesn’t overpower the sweetness!
How Do I Make Sure My Cookies Turn Out Soft and Chewy?
To achieve those perfect soft and chewy cookies, follow these tips closely during the mixing and baking process:
- Don’t overmix when combining the dry and wet ingredients; mix until just combined to keep them tender.
- Scoop and space the dough generously on the baking sheet as the cookies will spread while baking.
- Bake until the edges are set but the centers are still soft; this helps maintain that fudgy texture. Let them cool slightly on the pan, as they’ll continue to firm up.
- Use room temperature ingredients; this helps with proper creaming and blending!
Double Chocolate Chip Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup sourdough discard (unfed starter)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips or chunks (semisweet or dark)
- Flaky sea salt, for topping
For the Dry Ingredients:
For the Extras:
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Don’t forget to set aside a little cooling time afterward (about 10 minutes on the baking sheet), so all together, you’re looking at roughly 40-45 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First things first! Preheat your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper or a silicone baking mat. This will help your cookies not stick and make clean-up a breeze!
2. Creaming the Butter and Sugar:
In a large mixing bowl, put the softened butter and brown sugar together. Using a hand mixer or a sturdy spoon, cream them together until the mixture is light and fluffy. This step is important for the best cookie texture!
3. Adding the Wet Ingredients:
Next, beat in the egg, vanilla extract, and the sourdough discard until everything is mixed in well. You want this mixture to be smooth and fully combined.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps evenly distribute the dry ingredients and avoids clumps in your dough.
5. Combining Wet and Dry Ingredients:
Slowly add the dry mixture into the wet mixture. Mix just until everything is combined; don’t worry about getting it perfect, as overmixing can make the cookies tough!
6. Folds in the Chocolate:
Now, gently fold in the chocolate chips or chunks so they’re evenly spread throughout the dough. The more chocolate, the better!
7. Scooping the Dough:
Scoop large spoonfuls of dough onto the prepared baking sheet. Make sure to leave enough space between each scoop, as they’ll spread while baking. You can flatten them slightly with the back of a spoon if you prefer a slightly thinner cookie.
8. Adding the Sea Salt:
Sprinkle a pinch of flaky sea salt on top of each cookie before baking. This adds a lovely flavor contrast against the chocolate!
9. Baking the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes. You want the edges of the cookies to be set, but the centers should still feel soft to the touch.
10. Cooling:
When they’re done baking, take them out and let them cool on the baking sheet for about 10 minutes. This helps them firm up a little before transferring them to a wire rack for complete cooling.
11. Enjoy:
Once cooled, it’s time to dig in! Enjoy the rich, fudgy texture and the delightful hint of tang from the sourdough discard.
Can I Use Discarded Sourdough Starter That’s Been in the Fridge?
Absolutely! Just make sure to let it come to room temperature and stir it well before using it in the recipe. The starter may be a bit thicker after refrigeration, but it will still work great in the cookies!
Can I Substitute Unsweetened Cocoa Powder?
If you don’t have unsweetened cocoa powder, you can use Dutch-processed cocoa for a slightly different flavor and color. Just avoid using sweetened cocoa powder as it will alter the sweetness of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to three months! Just let them thaw at room temperature when you’re ready to enjoy.
What’s the Best Way to Adjust the Cookie Texture?
If you prefer a softer, chewier cookie, try adding an extra egg yolk or a bit more sourdough discard to the dough. Keep an eye on the baking time, as slightly softer cookies will need less bake time!
