Sourdough Double Chocolate Cookies
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Sourdough chocolate cookies are soft, chewy, rich, and packed with deep chocolate flavor. Made with sourdough discard, cocoa powder, and simple ingredients, these easy homemade cookies are perfect for chocolate cravings, after school snacks, or a cozy treat straight from the oven.
If you love a really good chocolate cookie, these sourdough double chocolate cookies need to be on your baking list. They have soft, chewy centers, slightly crisp edges, and plenty of rich chocolate flavor without being overly sweet.
I took my favorite brown butter sourdough cookie recipe and made a few simple changes to turn it into a chocolate cookie. Instead of browning the butter, I use regular softened butter, then replace some of the flour with cocoa powder.
It’s such an easy way to turn a classic cookie into something completely different.
I love making these when I have sourdough discard that needs to be used up. They don’t require a long fermentation (although you can long ferment) or a lot of extra work, so you can have warm, homemade chocolate cookies ready in no time.
Key Takeaways: Sourdough Double Chocolate Cookies
Why this Recipe? These sourdough chocolate cookies are an easy way to use sourdough discard while satisfying a serious chocolate craving. They’re perfect for an afternoon snack, dessert, or a warm treat straight from the oven.
- Prep Time: 15 minutes
Bake Time: 10 to 12 minutes or 18-20 minutes for bakery style
Total Time: About 25 minutes
Servings: About 24 cookies
Cook Method: Baked on a cookie sheet
Flavor & Texture: Rich and chocolatey with soft, chewy centers and lightly crisp edges.
Difficulty: Easy. These cookies come together quickly with simple ingredients.
Why You’ll Love This Recipe
Rich chocolate flavor – Cocoa powder transforms a classic sourdough cookie into a deliciously chocolatey treat.
Soft and chewy – The centers stay soft while the edges get just a little crisp. These are a thicker cookie with chewy centers.
Easy sourdough discard recipe – No complicated fermentation or special sourdough techniques are needed.
Ingredients
Unsalted Butter – Use softened regular butter instead of browned butter. It keeps this recipe simple while giving the cookies a rich, buttery texture.
Sourdough discard – This is a great way to use unfed sourdough discard without needing to plan ahead. Active sourdough starter will also work.
Cocoa powder – Cocoa powder gives these cookies their deep chocolate flavor. I recommend using a good quality unsweetened cocoa powder.
Brown sugar – Brown sugar helps keep the cookies soft and chewy while adding a little caramel flavor.
All-purpose flour
Semisweet chocolate chips: This adds the perfect amount of chocolate flavor without being too sweet. Feel free to add dark chocolate chips, milk chocolate chips or even white chocolate chips.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
- Add milk chocolate chips for an extra chocolatey cookie.
- Try white chocolate chips for a chocolate and vanilla combination.
- Add chopped chocolate or chocolate chunks for bigger pockets of melted chocolate.
- For a little extra flavor, add a pinch of espresso powder to intensify the chocolate.
- Try adding walnuts for extra crunch.
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How to Make Sourdough Chocolate Cookies
Step 1: Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.
Step 2: Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
Step 4: Slowly add the dry ingredients to the wet ingredients. Mix just until everything comes together. Don’t overmix the dough.
Step 5: Stir in chocolate chips. Cover the bowl with plastic wrap or a lid and refrigerate it for about 30 minutes to 3 days. This will make the cookies easier to scoop and can help prevent excessive spreading. For long fermentation, refrigerate for up to 3 days.
Step 6: Use a cookie scoop to portion the dough onto a parchment lined baking sheet. Leave plenty of room between the cookies. Bake for 10-12 minutes for smaller cookies and 18-20 minutes for large bakery-style cookies until the edges are set but the centers still look slightly soft. Be careful not to overbake them. Baking time varies based on size of the cookie.
Step 7: Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will continue to set as they cool.
Pro tip: To make them perfectly round and bakery style, use a large crumpet ring, swirl around each cookie soon after they come out of the oven.
Amy’s Expert Tips
- Don’t overbake them. Chocolate cookies can be tricky because it’s harder to tell when they’re done. Look for set edges and slightly soft centers.
- Use softened butter. You don’t want melted butter for this recipe. Softened butter creams properly with the sugar and gives you the right cookie texture.
- Measure the cocoa powder carefully. Too much cocoa can make the cookies dry and dense. For the best results, measure your ingredients accurately.
- Let them cool before moving them. These cookies are soft when they first come out of the oven, so give them a few minutes on the baking sheet before transferring them.
- Make ahead of time and freeze for later. I love making cookies ahead of time and then freezing dough balls on a parchment lined cookie sheet. Once frozen, transfer to a freezer-safe bag and place in the freezer up to 3 months. Any time you need a cookie, pop one out and bake like you would a regular cookie.
Sourdough Chocolate Cookies FAQs
Yes! This recipe is perfect for using unfed sourdough discard. You don’t need to feed your starter before making the cookies.
You can, but it will change the texture and flavor slightly. This version was specifically made with regular softened butter to keep the cookies simple and give them a soft, chewy texture.
Not necessarily. If your dough is easy to scoop and holds its shape, you can bake the cookies right away. If it feels very soft, chilling the dough for about 30 minutes can help prevent spreading.
Store cooled cookies in an airtight container at room temperature for about 3 to 4 days. You can also freeze the baked cookies for up to 3 months.
Find More Sourdough Discard Recipes
- Discard Sourdough Bread
- Sourdough Chocolate Chip Scones
- Sourdough Blueberry Muffins
- Sourdough Discard Cinnamon Rolls
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.
Sourdough Double Chocolate Chip Cookies
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Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- ¾ cup brown sugar
- ½ cup sourdough starter discard or active will work
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips 12 oz bag
Instructions
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until light and creamy.
- Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix just until everything comes together. Don’t overmix the dough.
- Cover the bowl with plastic wrap or a lid and refrigerate it for about 30 minutes to 3 days. This will make the cookies easier to scoop and can help prevent excessive spreading. For long fermentation, refrigerate for up to 3 days.
- Use a cookie scoop to portion the dough onto a parchment lined baking sheet. Leave plenty of room between the cookies.
- Bake for 10-12 minutes for smaller cookies and 18-20 minutes for large bakery-style cookies until the edges are set but the centers still look slightly soft. Be careful not to overbake them. Baking time varies based on size of the cookie.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will continue to set as they cool.
Notes
- Long fermentation. After making the cookie dough, cover and refrigerate for up to 3 days.
- Perfectly round cookies. To make them perfectly round and bakery style, use a large crumpet ring, swirl around each cookie soon after they come out of the oven.
- Don’t overbake them. Chocolate cookies can be tricky because it’s harder to tell when they’re done. Look for set edges and slightly soft centers.
- Use softened butter. You don’t want melted butter for this recipe. Softened butter creams properly with the sugar and gives you the right cookie texture.
- Let them cool before moving them. These cookies are soft when they first come out of the oven, so give them a few minutes on the baking sheet before transferring them.
- Make ahead of time and freeze for later. I love making cookies ahead of time and then freezing dough balls on a parchment lined cookie sheet. Once frozen, transfer to a freezer-safe bag and place in the freezer up to 3 months. Any time you need a cookie, pop one out and bake like you would a regular cookie.