Soft Sourdough Chocolate Cookies (Printer-Friendly Version)
# What You'll Need:
→ Wet Ingredients
01 -
½ cup unsalted butter (8 tablespoons), softened at room temperature
02 -
½ cup granulated sugar
03 -
½ cup light brown sugar, packed
04 -
1 cup sourdough discard (100% hydration, unfed)
05 -
1 large egg
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1 cup all-purpose flour
08 -
½ cup cocoa powder
09 -
1 teaspoon baking soda
10 -
½ teaspoon kosher salt
→ Add-Ins
11 -
1 cup mini semi-sweet chocolate chips
12 -
Flaky sea salt (like Maldon), for topping (optional)
# Let's Cook!:
01 -
In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugars on medium speed until smooth (2-3 minutes). Add the sourdough discard and mix until smooth. Scrape the sides and bottom of the bowl to ensure everything is combined. Add the egg and vanilla extract, mixing just until combined. Do not over-mix.
02 -
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the chocolate chips.
03 -
Cover the dough with plastic wrap and chill in the fridge for 2-3 hours or overnight.
04 -
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, form the dough into balls and place them on the prepared baking sheet, spacing them at least 3 inches apart.
05 -
Bake for 13-14 minutes. Immediately after baking, sprinkle the cookies with flaky sea salt. If the cookies did not spread out, gently tap the pan on the counter to help them set. Transfer to a wire rack to cool.
# Cook's Notes:
01 -
For best results, chill the dough for at least 2-3 hours before baking.
02 -
If you're short on time, freeze the dough balls for 20-30 minutes before baking.
03 -
Use mini chocolate chips for a softer, fudgier texture.