This Double Chocolate Chip Sourdough Discard is a sweet treat that uses leftover sourdough starter. With rich chocolate flavors and melty chips, it’s a cookie lover’s dream!
Who knew sourdough could lead to such delicious cookies? I can’t resist sneaking a few right off the baking sheet. They’re perfect with a glass of milk! 🥛
Making these cookies is a breeze for me, as I just mix the ingredients and bake away. It’s a tasty way to use that sourdough discard instead of tossing it out!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is what gives the cookies a unique flavor. If you don’t have sourdough starter, you can use plain yogurt or buttermilk as a substitute, but the tangy flavor won’t be quite the same.
Butter: Using unsalted butter allows you to control the saltiness. If you need a dairy-free option, a substitute like coconut oil or a plant-based butter works well!
Brown Sugar & Granulated Sugar: The combo of these sugars gives a nice depth of flavor. You can substitute half of the brown sugar with coconut sugar for a more caramel-like taste, or use all granulated sugar if needed.
Cocoa Powder: Unsweetened cocoa powder adds the chocolatey flavor. If you want a richer chocolate taste, you could substitute with dark cocoa powder, which has a bolder flavor.
Chocolate Chips: Semi-sweet is classic, but feel free to mix in dark or milk chocolate chips based on your preference. White chocolate chunks can also add a fun twist!
How Do You Achieve the Perfect Texture for Your Cookies?
The secret to getting the right texture is all about mixing and baking times. Over-mixing can lead to tough cookies, so mix until just combined. Then, for baking, keep a close eye on them!
- Start baking at 350°F. Set a timer for 10 minutes and check the cookies. They should look set on the edges but slightly undercooked in the middle.
- Let them sit on the baking sheet for 5 minutes after coming out of the oven. This allows them to firm up without becoming too hard!
Delicious Double Chocolate Chip Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
For Topping:
- Flaky sea salt (for sprinkling)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for prep and 10-12 minutes for baking. You’ll need a little extra time for cooling, but it’s worth the wait for the rich, chocolaty goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly. While that’s heating up, line a baking sheet with parchment paper so the cookies don’t stick.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This step helps to create a nice texture in your cookies!
3. Mix in the Wet Ingredients:
Next, add the sourdough discard, egg, and vanilla extract to your creamed butter. Mix everything together until it’s fully combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will help distribute the leavening agents evenly throughout the cookie dough.
5. Bring It All Together:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix, as that can make your cookies tough!
6. Fold in the Chocolate:
Now it’s time to fold in the semi-sweet chocolate chips or chopped chocolate. Gently stir with a spatula to evenly distribute the chocolate throughout the dough.
7. Scoop the Dough:
Using a spoon or cookie scoop, scoop out rounded tablespoons of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
8. Add Some Flaky Sea Salt:
Sprinkle a small pinch of flaky sea salt on top of each cookie dough ball. This small addition enhances the flavor and gives a delicious contrast to the sweetness!
9. Bake the Cookies:
Place your baking sheet in the preheated oven and bake for 10-12 minutes. You want the edges to be set while the centers still look slightly soft. They will harden as they cool!
10. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This resting time allows them to firm up a bit before you move them.
11. Enjoy!
Transfer the cookies to a wire rack to cool completely. Now it’s time to enjoy these rich, fudgy, and tangy double chocolate sourdough discard cookies! You deserve it!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter, but you might want to reduce the amount of flour and liquid in the recipe slightly to compensate. The cookies will also have a more pronounced tangy flavor, which some may enjoy!
What Should I Do if My Dough Is Too Sticky?
If your cookie dough is too sticky to scoop, try refrigerating it for about 30 minutes. Chilling the dough helps it firm up, making it easier to handle. You can also add a tablespoon or two of flour if needed.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet. Freeze until solid, then transfer the balls to a zip-top bag. When you’re ready to bake, simply add a couple of extra minutes to the baking time!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies, and they should be good for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy again!
