Sourdough Discard Chocolate Cookies
These sourdough discard chocolate 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!
Servings: 24 Cookies
Calories: 160kcal
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.
Notes
Baking Notes:
This dough bakes better if the dough is chilled for at least 2-3 hours. If you don't have time make into balls and freeze for 20-30 minutes.
Ingredient Notes
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.
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.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 99mg | Fiber: 2g | Sugar: 12g | Vitamin A: 133IU | Calcium: 15mg | Iron: 1mg