These double chocolate sourdough discard cookies are super chocolatey and delicious. The cookie dough is easy to throw together with very little hands-on time. They do need some time to chill in the refrigerator before baking but it's nice because you can make them ahead of time to have them ready to bake whenever.
It's enjoyable to me making sourdough discard recipes. There is always extra to use up and I normally make it into some type of dessert. I have been on a mission to make most of our food from scratch. In general, it's healthier than the store-bought desserts. I have fun experimenting with all the different foods, too.
Equipment
- Mixing Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
- 2 Baking Trays
- Parchment Paper or Silicone Mats
Ingredients
- ½ Cup butter, salted (I stick)
- 1Cup Coconut Sugar, see note
- 1 C Sourdough Starter, unfed or active
- 1 egg
- 1 teaspoon Vanilla Extract
- ½ Cup Cocoa Powder
- 1 Cup Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Dark Chocolate Chips, see note
Instructions
- In a microwave safe mixing bowl, melt your butter.
- Whisk in your coconut sugar, sourdough starter, egg, and vanilla extract.
- Stir in your cocoa powder.
- On top of the wet mixture, add your flour, salt, and baking soda.
- Gently mix them before folding them in with the wet ingredients.
- Fold in your chocolate chips, setting a handful aside to add to the tops of your cookies
- Cover the bowl and place in the refrigerator for at least an hour or up to 24 hours.
- Once chilled, preheat your oven to 350°F.
- Place cookies in about 1 inch balls spaced out by 2 inches. Usually 4 rows of 3 per tray works well. Use a tray lined with parchment paper or a silicone mat.
- Bake for about 8 minutes and then let them sit on the baking tray for an additional 5 minutes or so.
- Enjoy!
Notes
- A lot of my recipes use coconut sugar, but if you don't have any you can replace with brown sugar at a 1:1 ratio. (The same amount)
- You can use milk chocolate chips or semi-sweet chocolate.
- These would be so good warm with some vanilla ice cream or vanilla greek yogurt!
Storage
- These store very well in an airtight container on the counter for up to 4 days. They will last longer in the refrigerator.
Other Sourdough Recipe Inspiration
Other Recipe Inspiration
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📖Recipe
Double Chocolate Sourdough Discard Cookies
Equipment
- measuring spoons
- measuring cups
- 2 Baking Trays
- parchment paper or silicone mats
- spatula
Ingredients
- ½ Cup butter salted (I stick)
- 1 Cup Coconut Sugar see note
- 1 C Sourdough Starter unfed or active
- 1 egg
- 1 teaspoon Vanilla Extract
- ½ Cup Cocoa Powder
- 1 Cup Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Dark Chocolate Chips see note
Instructions
- In a microwave safe mixing bowl, melt your butter.
- Whisk in your coconut sugar, sourdough starter, egg, and vanilla extract.
- Stir in your cocoa powder.
- On top of the wet mixture, add your flour, salt, and baking soda.
- Gently mix them before folding them in with the wet ingredients.
- Fold in your chocolate chips, setting a handful aside to add to the tops of your cookies
- Cover the bowl and place in the refrigerator for at least an hour or up to 24 hours.
- Once chilled, preheat your oven to 350°F.
- Place cookies in about 1 inch balls spaced out by 2 inches. Usually 4 rows of 3 per tray works well. Use a tray lined with parchment paper or a silicone mat.
- Bake for about 8 minutes and then let them sit on the baking tray for an additional 5 minutes or so.
Notes
- A lot of my recipes use coconut sugar, but if you don’t have any you can replace with brown sugar at a 1:1 ratio. (The same amount)
- You can use milk chocolate chips or semi-sweet chocolate.
- These would be so good warm with some vanilla ice cream or vanilla greek yogurt!
- These store very well in an airtight container on the counter for up to 4 days. They will last longer in the refrigerator.
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