You know those moments when you get that sweet tooth and you can’t think of anyone else besides some chocolate sourdough cookies? Yes, same! Sourdough discard is amazing for these types of recipes, not just for sourdough bread – especially if you’ve figured out a really good sourdough discard cookies recipe like me here, ha!
If you're a fellow chocoholic and you anything with double chocolate in a title, give these double chocolate discard muffins a try (or just bake a double chocolate loaf of bread)!
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Ingredients (for 12 Cookies)
Best part about these ingredients and this simple recipe? You will likely already have them!
- All-Purpose Flour or Bread Flour: Provides structure and texture to the cookies.
- Cacao Powder: Adds rich chocolate flavor and color to the cookies.
- Baking Soda: Acts as a leavening agent, helping the cookies rise and become light and fluffy.
- Dark Brown Sugar: Gives the cookies sweetness and moisture, as well as contributing to their chewy texture and golden color.
- Egg: Acts as a binding agent, helping to hold the cookie dough together and providing moisture and richness.
- Vanilla Extract: Enhances the flavor of the cookies and adds depth.
- Sourdough Discard: Adds tanginess and depth of flavor to the cookies, as well as contributing to their chewiness and moisture.
- White Chocolate Chips: Adds creamy sweetness and texture to the cookies, especially if you use sweet chocolate chips or chunks!
- Dark Chocolate Chips (or Milk Chocolate Chips): Adds richness and depth of flavor, as well as a contrast to the sweetness of the white chocolate chips.
- Unsalted Butter: Provides fat for moisture and flavor, as well as helping with texture and spread.
See Recipe Card for Quantities.
How to Make Sourdough Double Chocolate Chip Cookies?
Use a pot or pan and place the butter in it to cook over medium heat. Make sure to stir the butter the entire time until it begins to foam and sizzle around the edges and slowly turn brown, which should take around 5-8 minutes.
Next, use a separate bowl and whisk together the sugar, vanilla extract, and cooled browned butter. After everything is well blended, stir in the sourdough discard and mix it again until it's well combined.
After that, gradually combine the dry ingredients from step 1 with the wet ingredients from step 2.
Extra Step: Finally, add the chocolate chips. Cover the bowl with an airtight lid and refrigerate for 30 minutes, overnight, or for 12-24 hours, if you're not ready to bake it just yet.
Use a whisk, hand mixer, or your hands to mix until everything is well combined, but be careful not to over-mix or you'll have tough and flat cookies.
If you're ready to bake, preheat your oven to 350 degrees (approximately 180 degrees Celsius). While heating up the oven, roll roughly 2 tablespoons of the dough into large balls.
Place the balls on a baking sheet coated with parchment paper.
Bake the cookies for 10-12 minutes or until the edges are firm. When done, place on a cooling rack (or wire rack) to cool off for a bit and enjoy!
Hint: You can use a wooden spoon or spatula to scrape off the sides of the bowl.
Substitutions & Variations
Homemade chocolate chip cookies are some of my favorite recipes as they’re so versatile and really hard to mess up – so don’t be afraid to experiment a little bit with the ingredients! If you have any favorite chocolate chip cookie recipes, you will likely be able to adjust it.
- Baking Powder: If you don't have baking soda, you can use baking powder, but use three times the amount specified (6 grams in this case).
- Coconut Sugar: You can substitute with granulated sugar or coconut sugar for a slightly different flavor.
- Flaxseed with water: Out of eggs? Try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes until thickened) or applesauce for moisture.
- Nutty Crunch: Add chopped nuts such as walnuts, almonds, or pecans to the dough for extra crunch and flavor. Toasting the nuts before adding them can enhance their flavor even more.
Note: Keep in mind that these substitutes may slightly alter the texture of the cookies.
Crucial Success Tips for The Best Cookies
- To prevent your cookies from sticking on the baking sheet, use a parchment-lined baking sheet or a baking mat (more eco-friendly!).
- Don’t overmix the dough when you add the dry ingredients and wet ingredients as this can lead to a tough texture from the excessive gluten development, dense and flattened cookies – which is the opposite of a chewier cookie.
- Want to spice it up a little? Use cookie cutters instead of the little balls of dough to make these!
- If you’re not a fan of super sweet cookies, use some sea salt or salted caramel.
FAQ
Once you've formed the cookie dough balls, place them on a baking sheet lined with parchment paper or a silicone baking mat and freeze them until they're completely solid (1-2 hours). Once the cookie dough balls are frozen solid, transfer them to a freezer-safe container or a freezer-safe bag – don't forget to label them with the date and type of cookies, just in case you forget about them!
You can easily store these for up to 3 months and when you're ready to bake them, simply preheat the oven to 350 degrees (or 180 degrees Celsius) and bake them for 13-14 minutes or until you have crispy edges (since they were frozen, you may want to add an additional minute or two).
How to Store Sourdough Double Chocolate Chip Cookies
To store your cookies (if you don't want to freeze them), you will want to make sure they're completely cooled off and then store them in an air-tight container. Otherwise, they will become stale. Besides that, you can store them at room temperature in a cool, dry place, away from direct sunlight and heat, like a pantry for up to 3-5 days.
More Sourdough Discard Recipes
📖Printable Recipe
📖 Recipe
Sourdough Double Chocolate Chip Cookies
Jump to VideoIngredients
- 250 grams brown sugar
- 240 grams all-purpose flour
- 170 grams butter
- 120 grams sourdogh starter discard
- 1 egg
- 100 grams dark chocolate chips
- 100 grams white chocolate chips
- 7 grams cocoa powder unsweetened
- 7 grams vanilla extract
- 2 grams baking soda
Instructions
- Use a pot or pan and place the butter in it to cook over medium heat. Make sure to stir the butter the entire time until it begins to foam and sizzle around the edges and slowly turn brown, which should take around 5-8 minutes.
- Next, use a separate bowl and whisk together the sugar, vanilla extract, and cooled browned butter. After everything is well blended, stir in the sourdough discard and mix it again until it's well combined.
- After that, gradually combine the dry ingredients from step 1 with the wet ingredients from step 2.
- *Extra Step: Finally, add the chocolate chips. Cover the bowl with an airtight lid and refrigerate for 30 minutes, overnight, or for 12-24 hours, if you're not ready to bake it just yet.
- Use a whisk, hand mixer, or your hands to mix until everything is well combined, but be careful not to over-mix or you'll have tough and flat cookies.
- If you're ready to bake, preheat your oven to 350 degrees (approximately 180 degrees Celsius). While heating up the oven, roll roughly 2 tablespoons of the dough into large balls.
- Place the balls on a baking sheet coated with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges are firm. When done, place on a cooling rack (or wire rack) to cool off for a bit and enjoy!
Video
Notes
Nutrition
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Alisha says
Yum! Love that the directions are so clear and ways to follow!
Juliea Huffaker says
Wonderful… Thank you for having the ingredients measurements in cups and grams!
Casey Ruzicka says
These sound delicious! Pinning for later! ❤️
Nikki says
These look yummy, adding to my recipe list. Thanks!