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.
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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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