If you’re a fan of sourdough baking and chocolate, you’re about to discover your new favorite dessert. Sourdough Double Chocolate Chip Cookies combine the tangy complexity of sourdough discard with the rich indulgence of melted chocolate and cocoa powder, creating a cookie that’s soft, chewy, fudgy, and downright irresistible.
Whether you’re looking to reduce food waste, experiment with new sourdough recipes, or just bake a better chocolate cookie, this recipe hits every mark. Plus, it’s incredibly easy to make, no fancy equipment or long chill times required.
Why You’ll Love These Sourdough Double Chocolate Chip Cookies
These cookies are the perfect fusion of deep chocolate decadence and the subtle tang of sourdough discard. They’re:
- Soft and fudgy inside with crispy edges
- A creative way to use up sourdough discard
- Packed with double chocolate (cocoa + chips)
- No need for chilling or mixers, quick and easy!
The “Double Chocolate” Factor
These cookies feature two rich sources of chocolate:
- Dutch-processed cocoa powder for deep flavor
- Dark chocolate chips for melty bursts of goodness
Want more chocolate-baking inspiration? Try these Lunch Lady brownies for a nostalgic treat!
Ingredient Needed For Sourdough Double Chocolate Chip Cookies
Here’s what you’ll need:
- Unsalted butter – melted for a rich, gooey base
- Espresso or brewed coffee – intensifies the chocolate
- Brown and white sugar – balanced sweetness
- Sourdough discard – straight from the fridge works!
- Egg, vanilla, flour, baking powder, salt, cocoa powder
- Chocolate chips – dark or semi-sweet preferred
Substitutions:
- No discard? Use equal parts flour + water.
- Dairy-free? Sub in vegan butter and chips.
- No espresso? Use black tea or just water.
Looking for a flavor pairing? These cookies would complement a slice of cinnamon brown sugar sourdough beautifully.
How to Make Sourdough Double Chocolate Chip Cookies
Step-by-Step:
- Melt butter & espresso and pour over chopped chocolate
- Whisk in sugars until glossy
- Add discard, egg, vanilla and mix
- Sift in dry ingredients and fold gently
- Add chocolate chips
- Scoop and bake at 375°F for 8–10 mins
Tip: Chill dough for 15 minutes before baking to reduce spread.
Texture Science: Why They’re Fudgy, Not Puffy
The secret to that melt-in-your-mouth texture?
- Warm butter + melted chocolate = gooey base
- Sourdough discard adds hydration without over-leavening
- No overbaking, they finish setting on the tray!
Want to try another sourdough twist? Check out these sourdough discard doughnuts, pillowy and sweet!
Troubleshooting Tips
- Too flat? → Butter too warm, not enough flour
- Too puffy? → Natural cocoa instead of Dutch-processed
- Too sticky to handle? → Chill longer or use a scoop
- Dry and crumbly? → Overbaked or wrong flour
Variations You’ll Love
- Triple chocolate: Add white chocolate chunks
- Spiced twist: Add cinnamon or chili for warmth
- Holiday version: Roll in powdered sugar
- Nutty delight: Stir in chopped walnuts or pecans
Want something fruity instead? These cranberry goat cheese sourdough bites are tangy, savory, and perfect for cheese lovers.
Make-Ahead & Storage
- Refrigerate dough for up to 1 week
- Best baked fresh, dough doesn’t freeze well
- Store cookies in an airtight container for 5–7 days
- Microwave 10 sec to revive that gooey center
Serving Ideas
- Serve with a hot cup of coffee or tea
- Pair with vanilla ice cream
- Perfect addition to a holiday cookie box
Explore other warm bakes like this spiced apple cider donut loaf for the ultimate cozy dessert spread.
FAQs About Sourdough Double Chocolate Chip Cookies
Can I use discard straight from the fridge?
Yes! No feeding or activation needed.
Why are my cookies too flat?
Most likely warm butter or not enough chilling.
Can I freeze this dough?
No, it doesn’t freeze well due to its high moisture content.
Can I bake these as bars?
Yes! Spread dough in a greased 8×8 pan and bake at 350°F for 20–25 mins.
Can I skip the espresso?
Sure, but it enhances the chocolate flavor beautifully!
Final Thoughts
Sourdough discard doesn’t belong in the trash, it belongs in your cookies, cakes, and breads! These Sourdough Double Chocolate Chip Cookies are a perfect excuse to bake something rich, creative, and comforting. Whether you’re a seasoned sourdough baker or just starting out, this recipe will become a staple in your rotation.
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Sourdough Double Chocolate Chip Cookies : A rich, tangy twist on the classic favorite
- Total Time: 25 minutes
- Yield: 15 large cookies 1x
Description
Soft, fudgy, and deeply chocolatey cookies made with sourdough discard for a subtle tang. A rich, gooey treat that’s easy to make and impossible to resist.
Ingredients
113g unsalted butter, melted
28g espresso or strong brewed coffee
50g dark chocolate, chopped
150g brown sugar
50g white sugar
56g sourdough discard (unfed, straight from fridge is fine)
1 egg
14g vanilla extract
180g all-purpose flour
10g baking powder
6g salt
25g Dutch-processed cocoa powder
172g dark chocolate chips
Instructions
Melt the butter and pour it over the chopped chocolate and brewed coffee. Stir until smooth and let cool for 5 minutes.
Whisk in the brown and white sugars until combined and glossy.
Add sourdough discard, egg, and vanilla extract. Mix until smooth.
Sift in the flour, baking powder, salt, and cocoa powder. Fold gently until just combined.
Stir in the chocolate chips. Chill the dough for 15–30 minutes if needed.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop dough into 3-tablespoon portions and place 2 inches apart on the tray.
Bake for 8–10 minutes or until edges are set and centers look slightly underbaked.
Cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Use Dutch-processed cocoa for best results.
Chilling the dough reduces spread and improves texture.
Cookies will appear soft after baking—this is perfect for a fudgy center.
Do not overbake; they continue to cook on the tray.
Dough is sticky by nature; use a scoop or chill before shaping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 21g
- Sodium: 235mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Keywords: sourdough double chocolate chip cookies, sourdough discard cookies, double chocolate cookies, fudgy chocolate cookies, sourdough baking