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Sourdough Double Chocolate Chip Cookies

Irresistibly Gooey Sourdough Double Chocolate Chip Cookies

Sourdough Double Chocolate Chip Cookies are a delightful treat bursting with chocolatey goodness and made with sourdough discard, prioritizing sustainability.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter can use unsalted and adjust salt to taste
  • 1 cup White Sugar
  • 1/2 cup Brown Sugar can be replaced with extra white sugar
  • 2 large Eggs substitute with flax eggs for vegan option
  • 1 cup Sourdough Discard or active sourdough starter
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Soda can substitute with baking powder (increase quantity)
  • 1/2 teaspoon Salt
  • 1/2 cup Cocoa Powder consider carob powder as an alternative
  • 1 pack Instant Chocolate Pudding Mix do not skip this ingredient
  • 2 cups All-Purpose Flour can use gluten-free flour blend
  • 1 cup Dark Chocolate Chips can substitute with semi-sweet or milk chocolate chips

Equipment

  • Oven
  • stand mixer
  • mixing bowl
  • Baking sheets
  • Parchment paper
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together salted butter, white sugar, and brown sugar until light and fluffy.
  3. Add eggs, sourdough discard, and vanilla extract to the mixture and mix until combined.
  4. Gradually mix in baking soda, salt, cocoa powder, and instant chocolate pudding mix until fully combined.
  5. Add all-purpose flour gradually, mixing on low speed until just combined.
  6. Fold in dark chocolate chips to evenly distribute them throughout the dough.
  7. Scoop rounded spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes, looking for firm edges and slightly under-baked centers.
  9. Cool on the baking tray for 5 minutes before transferring to a wire rack.
  10. Transfer cookies to a wire rack to cool completely, enjoying the aroma as they cool.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 120mgPotassium: 90mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

For a more pronounced sourdough flavor, consider refrigerating the dough for a few hours before baking. Store in an airtight container at room temperature for up to 5 days.

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