One whiff of freshly baked Sourdough Double Chocolate Chip Cookies and you’ll be transported to a cozy kitchen video in your mind, where everything feels right in the world. I’ve discovered a delightful way to tackle sourdough discard—often overlooked—but it transforms these cookies into a quick and easy treat that bursts with chocolatey goodness. With a rich flavor profile thanks to dark chocolate chips and the secret touch of instant chocolate pudding mix, they’re irresistibly gooey and taste as if they took hours to prepare. These cookies are not only a delicious indulgence, but they also prioritize sustainability in baking by minimizing waste. Who knew that your sourdough starter could lead to such culinary happiness? Ready to make a batch that’ll keep everyone coming back for more?
Why are these cookies a must-try?
Irresistibly Gooey: After baking, you’ll pull out cookies that are decadently soft and gooey, reminiscent of a brownie and a chocolate chip cookie rolled into one.
Quick and Easy: With no chilling or fermentation time required, this recipe allows you to whip up a batch of indulgent cookies in under an hour—perfect for last-minute cravings!
Sourdough Magic: Utilizing sourdough discard, these cookies not only taste fantastic but also embrace sustainability by minimizing waste in your baking routine.
Rich Chocolate Flavor: Combining dark chocolate chips with instant chocolate pudding mix creates an intense chocolate experience that will have everyone reaching for seconds.
Versatility Ahead: Want to switch things up? Feel free to add nuts for crunch, a sprinkle of sea salt, or even some festive touches like colorful sprinkles to make them truly your own!
Try pairing these cookies with a refreshing glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience.
Sourdough Double Chocolate Chip Cookies Ingredients
For the Dough
• Salted Butter – Adds richness and moisture; you can use unsalted butter and adjust the salt to taste.
• White Sugar – Provides sweetness and structure; no direct substitution needed.
• Brown Sugar – Infuses cookies with moisture and a hint of caramel; can be replaced with extra white sugar, but may lose chewiness.
• Eggs – Binds the dough while adding richness; for a vegan option, substitute with flax eggs.
• Sourdough Discard – Adds moisture and a subtle tang; feel free to use an active sourdough starter if needed.
• Vanilla Extract – Enhances the overall flavor; no substitute necessary.
• Baking Soda – Acts as a leavening agent; can be substituted with baking powder (increase quantity).
• Salt – Balances all the sweet elements; no substitution needed.
• Cocoa Powder – Essential for that rich chocolate flavor; no direct substitute; consider carob powder as an alternative.
• Instant Chocolate Pudding Mix – Seals in moisture and adds fudginess; do not skip this ingredient! Corn starch can substitute but will change texture.
• All-Purpose Flour – Provides the structure and heft to the cookies; you can use a gluten-free flour blend for a different texture.
• Dark Chocolate Chips – The star of the show for a rich chocolate experience; substitutes can include semi-sweet or milk chocolate chips.
These Sourdough Double Chocolate Chip Cookies are a delightful way to delight your taste buds while making use of leftover sourdough discard—what’s not to love?
Step‑by‑Step Instructions for Sourdough Double Chocolate Chip Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). This ensures that your Sourdough Double Chocolate Chip Cookies will bake evenly and achieve that perfect gooey texture. While the oven is warming, gather your baking sheets and line them with parchment paper for easy cleanup and to prevent sticking.
Step 2: Mix the Butter and Sugars
In a stand mixer or a large mixing bowl, combine softened salted butter with the white and brown sugars. Cream them together on medium speed for about 2 minutes until the mixture becomes light and fluffy, indicating that air has incorporated, which will help your cookies achieve that delightful texture.
Step 3: Add Wet Ingredients
Next, add in the eggs, sourdough discard, and vanilla extract to the fluffy butter-sugar mixture. Mix on low speed until everything is well combined, scraping down the sides of the bowl as necessary. This step ensures every bit of sourdough goodness is evenly distributed throughout your dough.
Step 4: Incorporate the Dry Ingredients
Gradually mix in the baking soda and salt to your wet ingredients, followed by the cocoa powder and instant chocolate pudding mix. Stir everything together on low speed until fully combined, creating a rich, chocolatey batter that will be the base of your Sourdough Double Chocolate Chip Cookies.
Step 5: Add the Flour
Now, it’s time to incorporate the all-purpose flour. Gradually add the flour in ½ cup increments, mixing on low speed until just combined. Be careful not to over-mix; you want to maintain a soft dough that’s easy to scoop and bake into delicious cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the dark chocolate chips using a spatula or wooden spoon. Make sure the chips are evenly distributed throughout the dough for that irresistible chocolatey experience. This step is crucial as it ensures each cookie is packed with melty goodness once baked.
Step 7: Scoop the Dough
Using a cookie scoop or two spoons, drop rounded spoonfuls of the dough onto your prepared baking sheets, ensuring there’s enough space between each cookie to allow for spreading. Aim for about 2 inches apart for optimal baking, as these Sourdough Double Chocolate Chip Cookies will puff up and spread a little.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10–12 minutes. Look for edges that are firm and centers that appear slightly under-baked, which will leave you with that gooey texture we all love. If unsure, test one cookie to get an idea of the timeline.
Step 9: Cool on the Baking Tray
Once baked, remove the cookies from the oven and allow them to cool on the baking tray for about 5 minutes. This resting time helps them firm up a bit before transferring them to a wire rack. The cookies will continue to cook slightly from residual heat during this stage.
Step 10: Transfer to a Wire Rack
After 5 minutes, gently lift the cookies off the baking tray and transfer them to a wire rack to cool completely. This will help them set properly and maintain their gooey centers, giving you that perfect bite of Sourdough Double Chocolate Chip Cookies. Enjoy the delightful aroma as they cool!
Expert Tips for Sourdough Double Chocolate Chip Cookies
Dough Consistency: Ensure your dough remains soft and easy to scoop. If it’s too dry, your cookies may come out crumbly.
Watch Baking Time: Monitor your cookies closely while baking. Dark chocolate cookies can overbake quickly, leading to a drier texture.
Test for Doneness: If you’re unsure about the baking time, test one cookie. It should have crisp edges and a slightly gooey center for the best texture.
Store for Freshness: Keep baked cookies in an airtight container at room temperature. Adding a slice of bread keeps them soft and fresh longer.
Flavor Boost: For a more pronounced sourdough flavor, consider refrigerating the dough for a few hours before baking. It enhances taste and texture!
How to Store and Freeze Sourdough Double Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and softness.
Freezer: For longer storage, freeze cookie dough portions before baking. Shape the dough into balls, place them on a baking sheet, and freeze until solid; then transfer to a freezer bag for up to 3 months.
Reheating: When ready to enjoy, bake frozen dough directly from the freezer for an additional minute or two, or microwave for a few seconds to warm up individual cookies.
Cooling Tip: If you have leftover baked cookies, place a slice of bread in the container with them to help retain moisture, ensuring each bite remains gooey and delicious!
What to Serve with Gooey Sourdough Double Chocolate Chip Cookies
Nothing completes a homemade dessert quite like the perfect accompaniments that elevate your cookie experience to new heights.
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Creamy Vanilla Ice Cream: The cool creaminess of vanilla ice cream pairs beautifully with warm cookies, creating a delightful contrast in temperature and texture.
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Chocolate Milkshake: Indulge in a rich chocolate milkshake for a nostalgic treat, enhancing the chocolate flavor and providing a smooth, refreshing sip.
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Espresso or Coffee: A bold cup of espresso or coffee enhances the cookies’ chocolate richness, making for a cozy afternoon pick-me-up.
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Fresh Berries: Bright berries like strawberries or raspberries add a refreshing burst of flavor and a pop of color, balancing the sweetness of the cookies.
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Whipped Cream: Light and airy whipped cream served alongside your cookies creates a dreamy dessert experience. Try adding a sprinkle of cocoa powder for extra flair!
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Nutty Trail Mix: For a crunchy contrast, serve these cookies with a handful of nutty trail mix. The textural difference complements the gooey nature of the cookies.
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Salted Caramel Sauce: Drizzle warm salted caramel sauce over your individual cookie for an over-the-top treat that balances salty and sweet perfectly.
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Wine Pairing: A glass of rich red wine, such as a Cabernet Sauvignon, pairs wonderfully with these chocolate cookies, enhancing their flavor even more.
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A Charcuterie Board: Combine your cookies with a selection of cheeses and nuts. The different flavors and textures make for a fun and interactive dessert spread.
Make Ahead Options
These Sourdough Double Chocolate Chip Cookies are perfect for busy home cooks looking to streamline their baking routines! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients as directed and then covering it tightly with plastic wrap before refrigerating. This not only enhances the flavors but also ensures a fresher taste. When ready to bake, simply scoop the dough onto a baking sheet and bake as directed. If you prefer, you can also freeze the cookie dough portions for up to 3 months; just bake them straight from the freezer, adding a minute or two to the baking time. Enjoy the same rich, gooey texture and flavor, all while saving time in your busy week!
Sourdough Double Chocolate Chip Cookies Variations
Feel free to let your creativity flow as you customize these delicious cookies! Transform them into a treat that’s uniquely yours.
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Nutty Crunch: Add chopped walnuts or pecans for that delightful crunch. The nuts balance the richness of the chocolate and add a satisfying texture.
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Vegan Delight: Use a flax egg instead of traditional eggs, and omit the chocolate pudding mix. This keeps your cookies plant-based while still allowing them to shine.
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Spiced Up: Experiment by incorporating a pinch of cinnamon or a splash of espresso powder to intensify the chocolate flavor. These spices can elevate your cookies to gourmet status!
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Festive Fun: Add colorful sprinkles or holiday-themed chocolate pieces to change the visual appeal and make these cookies suitable for any celebration. A simple twist that brings joy to any occasion!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a tasty, gluten-friendly option. Just remember the texture might vary a little.
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Salty Sweet: Sprinkle a little flaky sea salt on top right before baking to contrast the sweetness with a savory touch. It brings out the chocolate flavor beautifully!
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Flavor Infusion: Try adding a splash of flavored extract, like almond or peppermint, to give your cookies a unique twist. Each variation can take you on a different flavor journey!
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Hidden Surprises: Fold in some caramel bits or peanut butter chips along with the chocolate chips for an unexpected delight in every bite! These little surprises will keep everyone coming back for more.
By playing with ingredients, you can create your own memorable versions of these scrumptious Chocolate Chip Banana Bars or try a decadent Dark Chocolate Coffin Mousse that features similar rich flavors. Enjoy baking!
Sourdough Double Chocolate Chip Cookies Recipe FAQs
What should I look for when selecting sourdough discard?
When choosing sourdough discard, make sure it smells pleasant and is free of any dark spots or unusual textures. Fresh discard, about 1-2 weeks old, is best for baking, as it will still have a bit of tang without being overly sour.
How should I store my cookies to keep them fresh?
Store your Sourdough Double Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. To retain their moist texture, consider placing a slice of bread inside the container; it helps maintain softness by adding humidity.
Can I freeze the cookie dough? How do I do it?
Absolutely! To freeze your cookie dough, scoop it into rounded balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls into a freezer bag. They can be frozen for up to 3 months. When you’re ready to bake, just add an extra minute or two to the baking time if baking directly from the freezer.
What if my dough is too dry or crumbly?
If your dough seems too dry, it could be due to overly packed flour or not enough moisture. Try adding one tablespoon of milk or water at a time and mix gently until the desired consistency is achieved. The dough should be soft and easy to scoop, not dry.
Are these cookies suitable for those with allergies?
These Sourdough Double Chocolate Chip Cookies contain common allergens like eggs, dairy, and gluten. If you have dietary restrictions, consider substituting eggs with flax eggs for vegan options, utilizing gluten-free flour blends, and using dairy-free chocolate chips. Be sure to check labels on your ingredients for any hidden allergens.
How can I enhance the flavor or texture of the cookies?
You can enhance your cookies by adding nuts like walnuts or pecans for a delightful crunch. A sprinkle of sea salt or flavored extracts like almond can also elevate the taste. For a festive touch, feel free to add colorful sprinkles or themed chocolate pieces.
Irresistibly Gooey Sourdough Double Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together salted butter, white sugar, and brown sugar until light and fluffy.
- Add eggs, sourdough discard, and vanilla extract to the mixture and mix until combined.
- Gradually mix in baking soda, salt, cocoa powder, and instant chocolate pudding mix until fully combined.
- Add all-purpose flour gradually, mixing on low speed until just combined.
- Fold in dark chocolate chips to evenly distribute them throughout the dough.
- Scoop rounded spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, looking for firm edges and slightly under-baked centers.
- Cool on the baking tray for 5 minutes before transferring to a wire rack.
- Transfer cookies to a wire rack to cool completely, enjoying the aroma as they cool.
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