These Sourdough Chocolate Cookies are made with sourdough discard, Dutch-processed cocoa, and chocolate chips for an ultra-rich, chocolatey flavor. They’re soft, chewy, and easy to make ahead - or skip the chilling and bake right away for a quick treat!
This holiday season, I’ve been busy testing lots of new sourdough Christmas cookie recipes. And these sourdough chocolate cookies have quickly become one of my new favorites.
They have the soft, chewy texture of a classic chocolate chip cookie with crispy edges, but also a fudgy, brownie-like quality. It’s the perfect mix of both desserts in one delicious cookie.
Made with Dutch-processed cocoa powder and semi-sweet chocolate chips, these sourdough double chocolate cookies are packed with rich chocolate taste. Unlike natural cocoa powder, Dutch-processed cocoa is treated to reduce its acidity, giving it a smoother, more balanced flavor.
The chocolate flavor is so rich in this sourdough cookie recipe that you don’t really taste any sourdough tang. Adding the sourdough discard here mainly helps you use up any extra starter you might have from other bakes, especially around the holidays.
So, whether you're looking for a decadent chocolate dessert for yourself or to share with family and friends, I hope you give my sourdough chocolate cookie recipe a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adding sourdough discard is a great way to use up extra starter without waste. In these double chocolate cookies, the rich chocolate flavor mostly hides the sourdough tang.
- Dutch-Processed Cocoa Powder- Dutch-processed cocoa is less acidic than natural cocoa, giving these cookies a smoother, more balanced chocolate taste.
- Semi-Sweet Chocolate Chips- I prefer using semi-sweet or dark chocolate in these sourdough chocolate cookies for a rich flavor that complements the cocoa without being too sweet.
- Butter- Be sure to use softened butter so it blends easily into the dough.
- All-Purpose Flour- All-purpose flour provides structure and a soft, chewy texture. For best results, measure it by weight or use the spoon-and-level method.
- Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
- Baking Soda- Baking soda helps the cookies spread and creates a soft, chewy center with slightly crisp edges.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with Morton's or table salt, use a bit less or weigh it in grams to avoid over-salting.
Tips for Success
- Measure ingredients by weight. Measuring by weight gives you consistent results every time and helps achieve the perfect texture.
- Use Dutch-processed cocoa. Dutch-processed cocoa is less acidic than natural cocoa powder, which gives the cookies a richer, more balanced chocolate flavor.
- Chill the dough (if you can!). While optional, chilling the dough allows the flavors to develop and helps keep the cookies from spreading too much in the oven.
- Top with extra chocolate chips. Pressing a few extra chips onto each cookie before baking gives them a beautiful, bakery-style look.
Here is how to make double chocolate cookies with sourdough discard.
Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.
Step 3: Mix cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 4: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.
Step 5: Portion cookie dough. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For a pretty finish, press a few extra chocolate chips on top of each dough ball if desired.
Step 6: Bake the cookies. Bake for 9-11 minutes or until the edges are set and the centers are just slightly underbaked.
Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Store
Store sourdough double chocolate chip cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.
If you want to make the dough ahead, you can keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easy baking later, I suggest freezing the dough in pre-portioned balls.
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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
Ingredients
- 2 ¼ cups (270 grams) all-purpose flour
- ½ cup (60 grams) Dutch-processed cocoa
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- 1 cup (226 grams, 2 sticks) unsalted butter softened
- ¾ cup (150 grams) brown sugar packed
- ¾ cup (150 grams) granulated sugar
- 2 large (100 grams) eggs
- ⅓ cup (75 grams) sourdough starter discard
- 2 teaspoons vanilla extract
- 2 cups (448 grams) semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.2 ¼ cups (270 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard and vanilla extract until smooth.1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the chocolate chips until evenly distributed throughout the dough.2 cups (448 grams) semi-sweet chocolate chips
- For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.
- When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For a pretty finish, press a few extra chocolate chips on top of each dough ball if desired.
- Bake for 9-11 minutes or until the edges are set and the centers are just slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 2 days or freeze for up to 2 months.
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