The Most Amazing Double Chocolate Sourdough Cookies

If you guessed that these are the best chocolate sourdough cookies you’ll ever eat? You would be right! The other day I took my sons to our local bakery, it was Easter time and they had all their easter treats out. We had two giant chocolate cookies, topped with chocolate eggs, and they were SO good. I went home and knew I needed to recreate a sourdough discard version. The flavour between the sourdough, the chocolate & the coffee, just checks all the boxes on a spectacular cookie. These are not just a regular cookie, I can assure you. Now I made a batch with mini eggs, and chocolate chips, so you will see both in the recipe.

These chocolate sourdough cookies are easy to make, and to be totally transparent whenever a recipe usually calls for coffee, I usually check out. Don’t ask me why because I love coffee, but it just seemed like an extra step I didn’t want to deal with. BUT these needed something to elevate the flavour, and the espresso was just the thing! It is worth it I swear.

What you’ll need:

• Mixing bowl
• Dough Whisk or Wooden Spoon
• Baking Sheet
• Parchment Paper

Ingredients:

• Butter
• Espresso or Coffee
• Chocolate Chips
• Cane or White Sugar
• Brown Sugar or Coconut Sugar
• Egg
• Sourdough Discard
• Vanilla
• Flour
• Baking Powder
• Salt
• Cocoa Powder

How to make Double Chocolate Sourdough Cookies?

Start by melting the 1/2 cup of butter in a small saucepan, or in the microwave. Then while that is heating add the 1/4 cup chocolate chips into your mixing bowl. Brew your espresso or coffee, and add it and the butter to your mixing bowl. Let it sit for a moment to melt the chocolate, and then mix until everything is smooth.

Now that your mixture is totally smooth, add both the 3/4 cup brown sugar, and 1/4 cup white sugar. I have substituted the brown sugar for coconut sugar, and white sugar for cane sugar and both work great. Mix until combined.

Next add one egg, 1 tsp vanilla, and 1/4 cup of flat sourdough discard. If you use a more active discard, the cookies will be good, they just may come out with more of a cakey texture vs. a fudgey texture.

Once all of the wet ingredients and sugars are well incorporated, it is time to add the dry ingredients. Now I think at this point most people, would mix together their flour, baking powder, salt and cocoa powder, in a separate bowl and then add it to the bowl of wet ingredients, BUT that is just not how I do things. You can do whatever you like, I just put them right on top of the wet and mix together, and they come out just fine.

Once everything is mixed, and you can no longer see any flour in the dough, it is time to add your chocolate chips, m&m’s, or easter eggs- basically any sort of chocolate candy will be delicious!

My dough is usually pretty soft at this point, so I like to pop it in the refrigerator to let it chill, and this also gives you time to preheat your oven.

Preheat your oven to 375F, and allow dough to chill for about 20 minutes, and it could definitely be longer if needed.

Once dough has chilled, line a baking sheet with parchment paper, and bring your dough out of the fridge. Scoop out dough and roll it into balls. Place on the baking sheet and flatten slightly. I like to press extra chocolate into the tops, but that is up to you! Evenly space the dough out about 2-3″ apart, as they do spread a bit.

Place the cookies into the preheated oven on middle rack, and bake for 8-10 minutes.

You do not want to overcook these, or they will turn out crispy. Check for slight cracking on the tops to know they are done.

When the cookies are done, remove them from the oven and allow them cool completely on the baking sheet, before transferring them to a cooling rack.

You can store these in a sealed container for about a week. If they make it that long!