These sourdough chocolate cookies are a chocolate lover’s dream. They have a rich chocolate flavor in both the cookie dough and in bursts of chocolate chunks with each bite. These sourdough discard cookies are decadent and indulgent, but they are also a great way to use extra sourdough starter. Personally, I prefer chewy cookies rather than cakey cookies, and these brownie-like cookies fit that bill.
Full Recipe
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 1 egg
- ½ cup sourdough starter (active starter or unfed discard will work)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips, plus ¼ cup for topping the cookie dough balls
- Flaky sea salt (optional, for topping finished cookies)
Directions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a separate bowl and hand mixer), cream together the butter and brown sugar on medium speed.
- Add the egg, sourdough starter, and vanilla extract, and continue to mix until smooth.
- With the mixer set to low speed, slowly add the dry ingredients to the wet ingredients. Mix until just fully combined.
- Use a rubber spatula or wooden spoon to stir in the chocolate chips.
- Cover and chill the dough in the refrigerator for at least 1 hour, or up to 3 days.
- When ready to bake, preheat the oven to 350°F (175°C).
- Line a large baking sheet with parchment paper. Use a spoon or cookie scoop to roll the cookie dough into approximately 1¼-inch-sized balls.
- Place on the prepared cookie sheet, spaced 2 inches apart. Gently press 2–3 of the remaining chocolate chips on the top of each cookie dough ball.
- Bake in the preheated oven for 12–14 minutes. The cookies will appear cooked around the edges and slightly soft and gooey in the centers.
- Allow to cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Nutritional Facts
Per serving (1 cookie):
- Calories: 137 kcal
- Carbohydrates: 20g
- Protein: 1g
- Fat: 6g
- Saturated Fat: 4g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.2g
- Cholesterol: 17mg
- Sodium: 66mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 128 IU
- Calcium: 18mg
- Iron: 1mg
Why Sourdough Chocolate Cookies?
Chocolate cookies are a beloved treat worldwide, cherished for their comforting sweetness and chewy texture. Adding sourdough starter to the mix elevates the traditional chocolate cookie by introducing a slight tang that balances the rich sweetness. This combination creates a more complex flavor profile that delights the palate in every bite.
The sourdough fermentation process affects the cookie dough’s texture, resulting in cookies that are soft and chewy with just the right amount of density — almost like a cross between a classic cookie and a brownie. This makes these sourdough chocolate cookies an excellent choice for those who crave a decadent yet slightly tangy dessert.
The Science Behind Sourdough in Cookies
When sourdough starter is incorporated into cookie dough, the natural fermentation provides acids and enzymes that help break down gluten and starches. This enzymatic activity contributes to a tender crumb and improved texture. Additionally, the acidity from the starter can react with baking soda, producing carbon dioxide gas that helps the cookies rise and become light and airy without sacrificing chewiness.
Sourdough’s fermentation process also influences the shelf life of baked goods. The organic acids produced during fermentation can inhibit mold growth, meaning these cookies may stay fresher longer than their traditional counterparts without the need for preservatives.
Flavor Profile and Texture
The unique flavor that sourdough brings to cookies is subtle yet impactful. The slight sourness from the starter contrasts beautifully with the rich, bittersweet chocolate and the deep cocoa powder used in the recipe. This interplay of flavors prevents the cookie from tasting overly sweet or one-dimensional.
Texturally, these cookies achieve a perfect balance between chewy and fudgy. The butter and brown sugar provide moisture and tenderness, while the sourdough starter helps maintain a slight chewiness that cookie lovers often seek. Adding chocolate chips ensures bursts of melty, gooey chocolate throughout, creating an indulgent experience.
Health and Nutritional Considerations
Using sourdough starter in baked goods offers some nutritional advantages. The fermentation process helps break down phytic acid found in flour, which can inhibit the absorption of minerals. This breakdown means that cookies made with sourdough starter can be easier to digest and may allow your body to absorb more nutrients compared to traditional cookies.
While these cookies are certainly a treat and should be enjoyed in moderation, the natural fermentation adds a slight boost to their nutritional profile. The presence of beneficial bacteria in sourdough may also support gut health, though the amount in cookies is less than in bread due to baking temperatures.
Versatility and Adaptations
One of the best aspects of sourdough chocolate cookies is how adaptable they are. You can customize the type of chocolate chips or chunks — dark, semi-sweet, milk, or even white chocolate — depending on your preference. For an extra twist, consider adding nuts like walnuts or pecans for crunch, or a sprinkle of sea salt on top to highlight the chocolate’s depth.
The recipe also allows for flexibility in the type of sourdough starter you use. Whether you’re using a ripe active starter or discard, the cookies will turn out wonderfully. This makes the recipe approachable for both sourdough beginners and seasoned bakers alike.
Sustainability and Reducing Food Waste
Incorporating sourdough discard into recipes like cookies is a wonderful way to reduce food waste. Many sourdough bakers discard a portion of their starter regularly, which can feel wasteful. Instead of throwing it away, transforming discard into delicious cookies is an eco-friendly practice that aligns well with sustainability goals.
This approach encourages home bakers to think creatively about how they can use every part of their ingredients, fostering a mindset of resourcefulness and care for the environment.
Serving Suggestions and Pairings
Sourdough chocolate cookies are versatile enough to be served in various settings. They’re perfect as an afternoon snack with a glass of cold milk or as a sweet finish to a family dinner. Because of their rich chocolate flavor and chewy texture, they pair beautifully with coffee, espresso, or even a scoop of vanilla ice cream.
For a special occasion, you can dress them up by sandwiching a creamy filling like chocolate ganache or peanut butter between two cookies. These cookies also work well for gifting, as their unique flavor and impressive texture make them stand out from typical store-bought treats.
Storing and Shelf Life
Proper storage is key to maintaining the soft, chewy texture of sourdough chocolate cookies. They should be stored in an airtight container at room temperature, where they can stay fresh for up to a week. If you want to extend their shelf life, freezing the cookies is a good option. They freeze well and can be thawed at room temperature or warmed slightly in the oven to regain their fresh-baked texture. If you plan to store the cookie dough itself, keep it chilled for up to three days. This not only helps manage your baking schedule but can also deepen the flavors as the dough rests.
Conclusion
Sourdough chocolate cookies are a delightful fusion of traditional baking and the natural fermentation process that sourdough enthusiasts love. They offer a unique flavor experience—rich, tangy, and deeply chocolaty—with a texture that perfectly balances chewy and fudgy. These cookies make a great use of sourdough discard, transforming what might otherwise be waste into a delicious and satisfying treat.