These sourdough discard cookies are incredibly soft, filled with chocolate, and perfectly balanced with flaky sea salt. Need a good cookie recipe to use your sourdough discard with? Look no further!
*Disclosure: As an affiliate I could earn from qualifying purchases. Read full privacy policy here.
Warning: If you don't like soft cookies these are not for you. If you are like me and love chewy cookies that have a softer, almost fudge-like consistency, keep reading.
These sourdough cookies will be your new favorite. They are full of chocolate and have a similar consistency to a soft brownie.
They are really easy to make and a great way to use up any sourdough discard.
If you do not have an active sourdough starter, learn how to make your own.
Do you have a lot of extra sourdough starter and don't know what to do with it? check out some of my favorite sourdough discard recipes:
And so much more....
Ingredients
Sourdough Starter Discard: This recipe calls for an unfed sourdough discard. Preferably one that is 100% hydration starter. This means it was fed equal parts flour and water. Learn more about what a sourdough discard is. Discard can make so much more than just sourdough bread.
Learn more about how to care for your active starter.
Mini Chocolate Chips: Either regular-sized semi-sweet chocolate chips can be used or the mini size. I find the cookie has a softer texture when the minis are used. They seem to melt better, giving the center a little more fudge consistency.
Butter: Take the butter out about 30-45 minutes before using. It needs to be soft and at room temperature.
Full ingredients and measurements in the recipe card.
How to Make
Note:
For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can.
If you need them right away, form them into balls and pop in the freezer for 15-20 minutes.
In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugar on medium speed until smooth.
This can take a few minutes. Make sure there are no lumps of butter.
Add in the sourdough discard and mix until completely smooth.
Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.
Add in the egg and vanilla extract and mix just until combined. Do not over-mix.
In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt.
Mix together with a whisk or fork.
Continuing to use your paddle attachment, slowly mix the dry ingredients into the wet ingredients. Adding only a little bit at a time.
Mix just until incorporated.
This will be a thicker dough.
On a slow speed, fold in the chocolate chips.
Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.
Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.
Preheat the oven to 350 degrees Fahrenheit.
Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
Roll into balls and place on the prepared baking sheets at least 3" apart.
12 cookies can fit on the sheet.
This cookie dough should be a bit sticky and thick. This is normal and why chilling the dough is so important.
Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt. The amount of salt is up to you!
If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.
Transfer to a wire rack and allow to cool.
These cookies will keep for 4-5 days when stored in an airtight container. They are best served warm right out of the oven.
Substitutions and Variations
Regular Chocolate Chips: Regular-sized chocolate chips can be used but I have found they do not melt as much as the smaller ones, making the cookies less gooey.
Carmel Sauce: Take these cookies up a notch and drizzle some homemade caramel sauce on top. Even better, try my bourbon caramel sauce for an extra special cookie.
Peppermint: These cookies would go great with a peppermint flavor. Place some crushed peppermint candy canes on top instead of the salt.
Equipment
Stand mixer with a paddle attachment: This is the easiest way to mix this dough. It's a very thick consistency so a hand mixer will struggle. An electric mixer like a KitchenAid can handle the thicker dough.
Sheet Pan: Every kitchen should have a good cookie sheet or two. This will allow you to prepare a second pan while the other is baking.
Parchment Paper: Lining a baking sheet with parchment helps the cookies bake better while keeping your baking sheet clean.
Cooling Rack: The best way to cool freshly baked cookies.
Cookie Scoop: Use a cookie scoop to get uniform cookies exactly the same size. I use a 2 tablespoon scoop for these cookies.
Sourdough Resources and Tutorials:
Other Sourdough Discard Recipes:
Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.
Recipe
Sourdough Discard Chocolate Brownie Cookies
Equipment
Ingredients
- ½ Cup Unsalted Butter 8 tablespoons Soften at room temp
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar Packed
- 1 Cup Sourdough Discard 100% Hydration and unfed
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- ½ Cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Cup Mini Semi-Sweet Chocolate Chips
Optional
- Flaky Sea Salt Like Maldon For topping
Instructions
Make the Dough
- Note: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can.
- In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugars on medium speed until smooth.
- This can take 2-3 minutes. Make sure there are no lumps of butter.
- Add in the sourdough discard and mix until completely smooth.
- Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.
- Add in the egg and vanilla extract and mix just until combined. Do not over-mix.
- In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine.
- Add the dry ingredients into the wet ingredients. Adding only a little bit at a time. Mix just until incorporated.
- Fold in the chocolate chips.
- Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.
Baking
- Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
- Roll into balls and place on the prepared baking sheets at least 3" apart. 12 cookies can fit on the sheet.
- Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt.
- If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.
- Transfer to a wire rack and allow to cool.
Leave a Reply