Sourdough Chocolate Cookies
Rich, chewy chocolate cookies with a hint of coffee, made using sourdough discard.
- 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
- 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.
- Whisk the brown and white sugars into the cooled chocolate mixture until smooth.
- Add the sourdough discard, egg, vanilla, flour, baking powder, salt and cocoa powder in order. Stir until combined.
- Fold in chocolate chips and cover the bowl. Refrigerate dough for 15 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Portion out cookie dough, roll into rounds, and flatten slightly. Place on baking sheets at least 2 inches apart.
- 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.
Find it online: https://zestuni.site/sourdough-chocolate-cookie-recipe/