If you love chocolate, this double chocolate chip sourdough discard recipe is for you! It uses sourdough discard to make soft, chewy cookies packed with chocolate chips.
These cookies are so delicious, you’ll want to keep sourdough discard around just for this treat! I enjoy them warm with a glass of milk—yum! 🍪🥛
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with sourdough discard, as it brings a unique tanginess. If you don’t have sourdough, you can use yogurt or buttermilk for similar moisture and flavor.
Cocoa Powder: Unsweetened cocoa powder is essential for the chocolate flavor. If you want a slightly sweeter taste, you could use Dutch-processed cocoa, but this may change the color and depth of the chocolate.
Flour: All-purpose flour works best, but you can swap in whole wheat flour for a nuttier taste. Just keep in mind that this will alter the texture slightly.
Vegetable Oil: I favor vegetable oil for its mild flavor, but you can use melted butter for a richer taste. Coconut oil is also a great substitute if you’re looking for a dairy-free option.
Chocolate Chips: Dark chocolate chips are fantastic, but milk chocolate is a sweeter choice. You can even mix in white chocolate for a fun twist!
How Do I Fold Ingredients Without Overmixing?
Mixing is an important step, especially to keep your cookies tender! Here’s how you can avoid overmixing:
- When adding dry ingredients to the wet mixture, use a spatula or wooden spoon to gently combine. Fold in a circular motion, scraping the bottom of the bowl.
- Mix just until the dry ingredients disappear; some lumps are okay. The less you mix, the softer your cookies will be!
- When adding chocolate chips, fold them in with care, as they’re the last addition. You want to keep them intact for maximum chocolatey goodness.
How to Make Double Chocolate Chip Sourdough Discard Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk (any kind)
- 3/4 cup dark chocolate chips or chunks
For Optional Topping:
- Coarse sea salt for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes to prep and 12-15 minutes to bake. After baking, allow some additional time for cooling. In total, you’ll be enjoying your cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line a baking sheet with parchment paper or lightly grease it so the cookies won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. This step blends the dry ingredients and prevents clumps. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, granulated sugar, brown sugar, and vegetable oil. Beat well with a whisk or mixer until everything is smoothly combined—this is the base for our cookie dough!
4. Add the Egg and Vanilla:
Next, add in the large egg and vanilla extract, mixing until the mixture is smooth. This helps create a nice, cohesive dough.
5. Combine Wet and Dry Ingredients:
Now it’s time to combine! Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients to maintain a nice balance. Mix until just combined—no need to overmix!
6. Fold in the Chocolate Chips:
Gently fold in the dark chocolate chips or chunks with a spatula, ensuring they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Using a scoop or spoon, place dough portions about 2 inches apart on the prepared baking sheet. Don’t worry about making them perfect; they’ll spread out as they bake!
8. Optional Salt Sprinkle:
For an extra touch, sprinkle a pinch of coarse sea salt over each mound of dough. This enhances the chocolate flavor and adds a delightful contrast.
9. Bake Time:
Place the baking sheet in the preheated oven and bake for about 12-15 minutes. The edges should be set while the centers still look soft. This will ensure that the cookies stay chewy!
10. Cooling Time:
Once they’re done baking, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your rich and chewy double chocolate chip sourdough discard cookies!
Can I Use a Different Type of Sugar?
Absolutely! You can use all granulated sugar or all brown sugar if that’s what you have on hand. Just keep in mind that using only brown sugar will give your cookies a chewier texture because of the molasses content, while all granulated sugar makes them slightly crisper.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. This will still provide moisture and a bit of tanginess to the cookies, ensuring they stay delicious!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add chopped nuts like walnuts or pecans for extra crunch. Dried fruit or even white chocolate chips can also be delicious additions. Just remember to keep the total mix-ins to about 1 cup so the dough maintains its proper consistency.