Sourdough Chocolate Cookies
These sourdough double chocolate cookies are the perfect mix between a brownie and a cookie. They're soft in the middle, with those irresistible chewy edges. Every bite is loaded with melty chocolate chips, and thanks to sourdough discard, they bake up with incredible depth of flavor.
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Equipment
- Kitchen scale (optional, but recommended!)
Ingredients
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) sourdough discard (unfed, less than a few days old)
- ¾ cup (95g) all-purpose flour, spooned & leveled
- ¾ cup (62g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ⅛ tsp salt
- 1 cup (180g) semisweet chocolate chips (plus a few extra for topping, optional)
Instructions
- Before we start: These sourdough double chocolate cookies need some chill time, at least 3 hours in the fridge (overnight is even better!). Chilling keeps the dough thick and helps the cookies bake up extra fudgy instead of spreading too thin.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 - 3 minutes with a hand or stand mixer.
- Mix in the egg and vanilla until smooth. Scrape down the bowl, then beat in the sourdough discard. It blends right in and helps give these cookies their irresistible chewy texture.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry mixture to the wet ingredients on low speed until you have a thick, chocolatey dough. It’ll feel sticky, exactly what we want! Fold in the chocolate chips.
- Cover the bowl tightly and refrigerate for at least 3 hours, or overnight if you can wait. Cold dough = thick, brownie-like cookies.
- When you’re ready to bake, let the dough sit out for 10 - 15 minutes so it’s easier to scoop. Meanwhile, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop about 2 tablespoons of dough (40 - 45g each if weighing). Roll into balls, then shape them so they’re slightly taller than wide, like mini cylinders. This helps them stay thick and bakery-style. Place 2–3 inches apart on your baking sheet. (The dough is sticky, keep a towel handy to wipe your hands between batches.)
- Bake for 11 - 12 minutes, until the edges look set but the centers are still a little soft. That’s where the gooey magic happens.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. While warm, press a few extra chocolate chips on top for that perfect bakery look. If your cookies spread unevenly, use a round cookie cutter (or even a glass) to gently swirl them back into shape.
- Once cooled, store in an airtight container at room temperature for up to 1 week. They’re even fudgier the next day if you can resist them that long!
Notes
- Sourdough discard or active starter: Both work in this recipe! Use whichever you have on hand.
- Weigh your ingredients: Cups can vary, so a kitchen scale is the best way to make sure your cookies turn out fudgy and thick.
- Don’t skip the chill time: It makes the difference between thin cookies and bakery-style, brownie-like ones.
- Sheet choice matters: Use a light-colored baking sheet to prevent the bottoms from over-browning.
- For extra indulgence: Try mixing in dark chocolate chunks or even a sprinkle of flaky sea salt on top before baking.
Servings: 18 cookies