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