Sourdough Discard Chocolate Cookies Recipe
Delicious and fudgy sourdough discard chocolate cookies that combine the tangy depth of sourdough with rich cocoa and melty semi-sweet chocolate chips. These cookies have a chewy texture with a hint of saltiness from the flaky sea salt topping, making them an irresistible treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Total Time: 3 hours 40 minutes (including chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 1/2 Cup Unsalted Butter (8 tablespoons, softened at room temperature)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar (packed)
- 1 Cup Sourdough Discard (100% hydration, unfed)
- 1 Large Egg
- 1 teaspoon Vanilla Bean Paste
- 1 Cup All Purpose Flour
- 1/2 Cup Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 Cup Mini Semi-Sweet Chocolate Chips
- Flaky Sea Salt like Maldon (for topping)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until smooth and free of butter lumps.
- Mix in the sourdough discard until fully combined and smooth. Use a spatula or wooden spoon to scrape down the sides and bottom of the bowl to ensure even mixing.
- Add in the egg and vanilla bean paste, mixing just until incorporated—avoid over-mixing to keep the cookie texture tender.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients in the mixer bowl, mixing just until they come together. Avoid overworking the dough.
- Fold in the mini semi-sweet chocolate chips evenly using a spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably overnight, to develop flavor and firm up the dough.
- Baking: Remove the dough from the fridge about 10 minutes before baking to allow it to come to room temperature while preheating the oven to 350°F (177°C).
- Line baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to portion out dough balls, rolling them lightly into balls.
- Place dough balls on the prepared baking sheets with at least 3 inches spacing, fitting about 12 cookies per sheet.
- Bake in the preheated oven for 13-14 minutes until cookies are set but still soft in the center.
- Immediately after baking, sprinkle the cookies with flaky sea salt for a delightful contrast.
- If cookies did not spread and flatten during baking, gently tap the bottom of the baking sheet on the counter to encourage settling.
- Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for best texture and flavor development; if pressed for time, chill at least 2 hours.
- Use sourdough discard that is unfed and 100% hydration for optimal moisture balance.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Flaky sea salt topping adds a lovely salty crunch that balances the sweetness—do not skip.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For extra fudgy cookies, slightly underbake them and allow to set on the cooling rack.
