Best Sourdough Discard Double Chocolate Cookies
These sourdough discard chocolate cookies are rich and fudgy, with crisp edges and soft centers. They are packed with pockets of melty chocolate, making them an irresistible way to turn leftover starter into something delicious.
Thick & Fudgy Chocolate Cookies? Yes Please!
The chocolate lover in me is always a sucker for really anything and everything chocolate related (see chocolate sweet rolls– divine), but there’s something extra special about a fudgy chocolate cookie.
These cookies can be mixed up pretty fast for whenever that chocolate craving hits, and are a great way to use up any leftover sourdough starter you may have hanging around your kitchen.
I hope you love them as much as I do!
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Quick Recipe Snapshot
TOTAL TIME: About 20 minutes. Optional chill time for 1 hour.
YIELD: 36 cookies.
STORAGE: Leftover cookies store well in an airtight container for up to 4-5 days.
BEST SERVED: Warm from the oven with a tall glass of milk 🙂
Why You’ll Love This Recipe
What is Sourdough Discard?
Sourdough discard is simply inactive starter that hasn’t been fed. Untrue to it’s name, it is extremely versatile for use in all kinds of recipes, from savory dishes to desserts! For some quick inspiration, check out this post on 20+ sourdough discard recipes.
Ingredients You’ll Need
Quick Tips for Successful Cookies
- Chilling the Dough: It’s not required for this recipe, but will yield a thicker cookie. Even just chilling the dough for 30 minutes to an hour makes a difference. Note: If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Variations: Top these cookies with a light sprinkle of flaky sea salt, add chopped pecans, swap out dark chocolate chips, or give this recipe for brown butter chocolate chip cookies a try. This sourdough chocolate chip skillet cookie is also divine!
- If you don’t own a stand mixer, you can still easily make this recipe using a large bowl and an electric handheld mixer.
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the eggs, vanilla, and sourdough discard, mixing together until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add in the chocolate chips and mix well.
- Optional: Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight. This will result in a thicker, chewier cookie.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10 minutes. The cookies will look slightly underbaked- this is ok and definitely a good thing!
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Enjoy!
Make Ahead & Storage Instructions
- Make Ahead: The cookie dough can be made ahead of time and stored in the fridge until ready to use, up to 2 days.
- Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 4-5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
- Freezing Instructions: Cookie dough can be made ahead of time and placed in the freezer until ready to bake. My method for this is to scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.
I love seeing your recipe creations! If you make this recipe, be sure to share and tag me on Instagram @ourhandcraftedhomeblog.
Recipe FAQs
Yes!
Chilling isn’t required, but it helps create thicker, chewier cookies.
No, although I always recommend using discard that is no more than a week old. Discard that sits for a long time on the counter or fridge gets more sour as it sits. If this is the case, a slightly tangy flavor may be detected in recipes.
More Sourdough Discard Recipes to Try
Best Sourdough Discard Double Chocolate Cookies
- Total Time: 10 minutes
- Yield: 36 cookies 1x
Description
These sourdough discard chocolate cookies are rich and fudgy, with crisp edges and soft centers. They are packed with pockets of melty chocolate, making them an irresistible way to turn leftover starter into something delicious.
Ingredients
- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup granulated white sugar
- 2 eggs
- 2 tsp pure vanilla extract
- ½ cup sourdough discard
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 ½ cups all purpose flour
- 1 ½ cups chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the eggs, vanilla, and sourdough discard, mixing together until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add in the chocolate chips and mix well.
- Optional: Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight. This will result in a thicker, chewier cookie.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10 minutes. The cookies will look slightly underbaked- this is ok and definitely a good thing!
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Enjoy!
Notes
- Chilling the Dough: It’s not required for this recipe, but will yield a thicker cookie. Even just chilling the dough for 30 minutes to an hour makes a difference. Note: If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Variations: Top these cookies with a light sprinkle of flaky sea salt, add chopped pecans, swap out dark chocolate chips, or give this recipe for brown butter chocolate chip cookies a try. This sourdough chocolate chip skillet cookie is also divine!
- Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 4-5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
If you enjoyed this recipe for sourdough chocolate cookies, be sure to come back and leave a comment and a 5 star rating! I love hearing how recipes turned out for you.
