Sourdough Discard Chocolate Cookies with Espresso

These sourdough chocolate cookies combine melted dark chocolate, espresso, brown sugar, sourdough discard, and chocolate chips. The dough chills briefly before baking, helping it firm up for scooping. Let the cookies cool on the baking sheet so their soft centers can set.

Why Make Sourdough Chocolate Cookies

Sourdough discard adds a subtle tang to a rich chocolate cookie. Espresso or strong brewed coffee deepens the chocolate flavor, while brown sugar helps give the cookies a chewy center.

Ingredients

• 113 grams unsalted butter
• 28 grams espresso (or strong brewed coffee)
• 50 grams dark chocolate, chopped
• 150 grams brown sugar
• 50 grams white sugar
• 56 grams sourdough discard
• 1 egg
• 14 grams vanilla
• 180 grams all purpose flour
• 10 grams baking powder
• 6 grams salt
• 25 grams cocoa powder
• 172 grams chocolate chips

How to Make Sourdough Chocolate Cookies

1. Melt the butter in a small saucepan. Place the chopped dark chocolate in a large heatproof bowl. Pour the hot butter and espresso or brewed coffee over the chocolate and stir until melted. Set aside to cool for about 5 minutes.
2. Whisk the brown and white sugars into the chocolate mixture until smooth.
3. Stir in the sourdough discard, egg, and vanilla until combined.
4. Add the flour, baking powder, salt, and cocoa powder. Mix until no dry flour remains.
5. Fold in the chocolate chips. Cover and refrigerate the dough for 15 minutes, until less sticky and easier to scoop.
6. While the dough chills, heat the oven to 375°F (190°C) and line two baking sheets with parchment.
7. Scoop about 3 tablespoons or 50 grams of dough per cookie. Roll into balls and flatten the tops slightly. Space cookies at least 2 inches apart.
8. Bake for 8–10 minutes, until the tops look dry and the edges are set. The centers will still be soft.
9. Leave the cookies on the baking sheet until completely cool and set before moving them.

Serving Suggestions

Serve these sourdough chocolate cookies at room temperature with milk, coffee, or tea. For dessert, pair them with vanilla ice cream.

Storage

Cool completely, then store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months and thaw before serving.

Tips for Chewy Sourdough Chocolate Cookies

• Use espresso or brewed coffee as a liquid; do not use dry coffee grounds.
• Weigh ingredients for more consistent results.
• Chill the dough briefly so it is easier to portion.
• Do not overbake; the centers should still look soft when the cookies come out.
• Let the cookies set on the hot baking sheet before transferring them.

Variations

Add chopped walnuts or pecans for crunch. Sprinkle flaky salt on top before baking. A darker cocoa powder will make the cookies more intense. For another chocolate cookie idea, try our chocolate cherry cookies. For general guidance on using discard, read King Arthur Baking’s sourdough discard guide.

Frequently Asked Questions

Can I use active sourdough starter?
The recipe is written for discard. Active starter can be used at the same weight, but its strength and hydration may affect the dough.

Can I replace the espresso?
Yes. Use strong brewed coffee in the same amount. It adds flavor without making the cookies taste strongly of coffee.

Can I freeze the dough?
Yes. Scoop the dough into balls and freeze them on a tray, then transfer to a freezer bag. Bake from frozen and add a few minutes, checking for set edges.

How do I make the cookies chewier?
Take them out when the edges are set and the centers still look soft. Let them finish setting on the baking sheet.

Can I make these gluten-free?
A 1-to-1 gluten-free flour blend may work, but the texture can change.

Sourdough Chocolate Cookies

Print Recipe

Rich, chewy chocolate cookies with a hint of coffee, made using sourdough discard.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 113 grams unsalted butter
• 28 grams espresso (or strong brewed coffee)
• 50 grams dark chocolate, chopped
• 150 grams brown sugar
• 50 grams white sugar
• 56 grams sourdough discard
• 1 egg
• 14 grams vanilla
• 180 grams all-purpose flour
• 10 grams baking powder
• 6 grams salt
• 25 grams cocoa powder
• 172 grams chocolate chips

Instructions

1. Melt the butter in a small saucepan. Pour over chopped dark chocolate in a large mixing bowl, stir until melted. Let it cool for 5 minutes.
2. Whisk the brown and white sugars into the cooled chocolate mixture until smooth.
3. Add the sourdough discard, egg, vanilla, flour, baking powder, salt and cocoa powder in order. Stir until combined.
4. Fold in chocolate chips and cover the bowl. Refrigerate dough for 15 minutes.
5. Preheat oven to 375°F and line baking sheets with parchment paper.
6. Portion out cookie dough, roll into rounds, and flatten slightly. Place on baking sheets at least 2 inches apart.
7. Bake for 8 to 10 minutes or until the tops look dry and edges are set. Let them cool completely on the baking sheets.

Notes

Best enjoyed once completely cooled. Store leftover cookies in an airtight container at room temperature for up to 7 days.