Chewy Double Chocolate Sourdough Cookies Recipe
Delight in these Chewy Double Chocolate Sourdough Cookies, combining rich cocoa, dark chocolate chunks, and a subtle tang from sourdough discard to create a uniquely soft and flavorful treat. Perfectly chewy with a hint of espresso to enhance the chocolate depth, these cookies are finished with a sprinkle of flaky salt to balance sweetness and elevate every bite.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 8 tablespoons unsalted butter, softened
- 150 grams brown sugar
- 150 grams granulated sugar
- 1 large egg
- 75 grams sourdough discard, at room temperature
- 1 tablespoon vanilla bean paste
Dry Ingredients
- 175 grams all-purpose flour
- 1 teaspoon fine salt
- 50 grams dutch process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Add-ins
- 250 grams chopped dark chocolate (from a chocolate bar)
- Flaky salt for finishing
Instructions
- Cream Butter and Sugars: In a stand mixer, cream the softened butter on medium speed for one minute until lighter and fluffier. Add brown sugar and granulated sugar, continuing to cream for 2 more minutes, scraping down the bowl sides at least once to ensure even mixing.
- Add Wet Ingredients: Scrape down the sides and bottom of the bowl. Add the egg, sourdough discard, and vanilla bean paste. Mix on low speed just to combine these ingredients into a uniform mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, fine salt, dutch process cocoa powder, espresso powder, baking powder, and baking soda until evenly blended.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the mixer bowl on low speed for 30 seconds. Then increase to medium speed for another 30 seconds, mixing just until fully combined without overmixing.
- Add Chocolate Chunks: Remove the bowl from the mixer. Add the chopped dark chocolate and use a spatula to fold and evenly distribute the chocolate throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 45 minutes to allow it to firm up and develop flavors.
- Preheat and Shape: Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and scoop out 55-gram dough balls. Place 8 dough balls on a baking sheet, spacing them adequately apart.
- Bake the Cookies: Bake for 12-13 minutes, rotating the baking sheet halfway through for even baking. The edges and tops should be just set, and the cookies will appear slightly underbaked in the center. This ensures a chewy texture.
- Finish and Cool: Remove cookies from the oven and immediately sprinkle each with a pinch of flaky salt. Let the cookies cool on the baking sheet for 5 minutes to finish baking and set. For perfectly round cookies, a large round pastry ring can be used right out of the oven to shape them, if desired.
Notes
- Use sourdough discard at room temperature to ensure even mixing.
- Rotating the baking sheet during baking promotes uniform cook and prevents hot spots.
- Cookies appear slightly underbaked when removed; they will continue to firm as they cool.
- Flaky salt enhances the chocolate flavor by balancing sweetness.
- If a firmer cookie is preferred, add a minute or two to baking time.
- Storing cookies in an airtight container preserves chewiness for several days.
