Sourdough Chocolate Cookies
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!
Servings 32 cookies
Calories 202kcal
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.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 26g | Protein: 2.5g | Fat: 10.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 164mg | Fiber: 1g | Sugar: 17.5g | Calcium: 11mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
