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These Sourdough Discard Chocolate Cookies transform your leftover starter into irresistibly soft, fudgy treats that strike the perfect balance between chewy texture and rich chocolate flavor. The addition of flaky sea salt creates a sophisticated sweet-salty contrast that elevates these cookies from everyday to extraordinary.
I started making these while looking for creative ways to use my sourdough discard beyond pancakes and waffles. The first batch disappeared so quickly I immediately made a second!
Essential Ingredients and Selection Tips
- Sourdough Discard: Use unfed starter from the refrigerator - the acidity adds complexity
- Cocoa Powder: Choose Dutch-processed for a deeper chocolate flavor
- Butter: Room temperature is crucial for proper creaming with sugar
- Chocolate Chips: Mini chips distribute more evenly throughout the dough
- Flaky Sea Salt: Maldon or similar flakes provide the perfect finishing touch
Detailed Cooking Instructions
- Creaming Method:
- Beat butter and sugar until truly light and fluffy - this incorporates air for better texture
- Discard Integration:
- Mix thoroughly to ensure even distribution throughout the dough
- Dry Ingredient Addition:
- Add gradually and mix just until combined to maintain tenderness
- Chilling Period:
- Don't skip this step - it's essential for developing flavor and texture
- Scooping Technique:
- Use a cookie scoop for uniform size and even baking
- Baking Watch:
- Look for set edges but still slightly soft centers
- Cooling Strategy:
- Allow to firm up on the hot baking sheet for 5 minutes before transferring
Save for Later
My sourdough journey has taught me that sometimes the best recipes come from finding creative uses for "waste" products. These cookies are proof that discard deserves a starring role!
Make-Ahead Magic
The dough actually improves with an overnight rest in the refrigerator, developing deeper flavor and better texture.
Save for Later
After countless batches of these cookies, I've learned they're more than just a way to use up discard - they're a celebration of the sourdough baking process that creates something uniquely delicious that couldn't exist without that tangy, fermented starter.
Recipe Tips & FAQs
- → Can I use active sourdough starter instead of discard?
- Yes, you can use active sourdough starter, but the flavor may be slightly different.
- → Can I freeze the cookie dough?
- Yes, you can freeze the dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- → Can I use regular chocolate chips instead of mini?
- Yes, but mini chocolate chips create a softer, fudgier texture.
- → How do I store baked cookies?
- Store in an airtight container at room temperature for up to 5 days.
- → Can I make these cookies gluten-free?
- You can try a gluten-free flour blend, but the texture may vary.