I first tried this sourdough double chocolate chip cookie recipe when I had a cup of discard staring back at me in the refrigerator. The result: cakey yet fudgy cookies with a deep chocolate flavor from cocoa and instant pudding, and that slight tang from the discard that keeps every bite interesting. They’re perfect for using up starter, for a bake sale, or when you want a chocolate cookie that’s a little more complex than the usual.
Why you’ll love this dish
These cookies are a brilliant way to use sourdough discard while delivering a reliably indulgent texture. The instant chocolate pudding mix adds moisture and extra cocoa flavor, so you get a fudgy, almost brownie-like center with edges that hold up well. They’re crowd-pleasers—kid-approved and great for gifting—yet simple enough for a weeknight bake.
“Deep chocolate, chewy centers, and a gentle sourdough tang—these cookies disappeared in an afternoon.”
Reasons to try them now:
- Uses sourdough discard so nothing goes to waste.
- Pantry-friendly: most ingredients are staples (pudding mix is the secret weapon).
- Textural balance: soft centers and slightly crisp edges.
- Flexible: easy to tweak for dietary needs or flavor swaps.
The cooking process explained
Overview: Cream the softened butter with white and brown sugars until light. Beat in eggs, sourdough discard, and vanilla. Whisk dry ingredients (flour, cocoa, baking soda, salt) and fold them into the wet batter along with the instant chocolate pudding powder. Stir in dark chocolate chips. Scoop dough, chill briefly for thicker cookies (optional), and bake until edges are set but centers remain slightly soft.
Timing and expectations:
- Active hands-on time: ~15–20 minutes.
- Chill time (optional): 20–60 minutes.
- Bake time: 9–12 minutes at 350°F (175°C).
- Yield: About 36 standard cookies (depending on scoop size).
Key Ingredients
- 1 cup salted butter (2 sticks, softened) — room temperature for easier creaming. Use unsalted + 1/4 tsp extra salt if you prefer control.
- 1 cup white sugar
- 1 cup brown sugar — packed
- 2 eggs — room temperature helps emulsify
- ½ cup sourdough discard — unfed/discard at room temp or refrigerated; active starter will add more rise and tang
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt — reduce if using salted butter and prefer less salt
- ⅓ cup cocoa powder — Dutch-process gives a deeper flavor; natural cocoa is fine
- 1 package instant chocolate pudding mix (3.9 ounce package) — the instant powder is key for fudgy texture
- 2½ cups all-purpose flour — spoon and level for accuracy; see tips for flour weighing
- 2 cups dark chocolate chips — substitute semisweet or mix with chopped chocolate
Substitution notes: For vegan swaps, use vegan butter and a flax or chia egg replacer (and expect slightly different texture). For gluten-free, use a 1:1 GF flour blend and check pudding mix ingredients.
Directions to follow
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with white and brown sugars until light and slightly fluffy (about 2–3 minutes).
- Beat in the eggs one at a time. Add the sourdough discard and vanilla, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, instant pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low until just combined. Avoid overmixing to prevent toughness.
- Fold in the dark chocolate chips with a spatula.
- Optionally chill the dough for 20–60 minutes for thicker, less-spread cookies. You can also bake immediately for slightly thinner cookies.
- Scoop dough by rounded tablespoons or a 1.5-tablespoon cookie scoop onto the prepared sheets, spacing about 2 inches apart.
- Bake for 9–12 minutes. Look for set edges and slightly soft centers — cookies continue to firm as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream for a molten-style dessert.
- Pair with strong coffee or espresso to cut the richness.
- Add flaky sea salt on top straight out of the oven for a sweet-salty contrast.
- Package a few in a cellophane bag with a ribbon for instant gifts or lunchbox treats.
- For a plated dessert, stack two cookies with whipped cream and a drizzle of salted caramel.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container with a paper towel on top/bottom to absorb moisture. They stay fresh for 3–4 days.
- Refrigerator: Keeps for up to 1 week in an airtight container. Bring to room temp or microwave briefly before serving.
- Freeze baked cookies: Place cookies in a single layer on a tray to flash-freeze, then transfer to a freezer bag. Freeze up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
- Freeze dough balls: Scoop and freeze unbaked dough balls on a tray, then bag once solid. Bake from frozen; add 1–2 minutes to bake time.
Food safety: Let cookies cool completely before storing to avoid condensation and sogginess.
Pro chef tips
- Use room-temperature butter and eggs for smooth creaming and better air incorporation.
- Measure flour by weight (2½ cups ≈ 312 g) or spoon into the cup and level—too much flour makes dry cookies.
- Don’t overmix after adding flour; stop when no streaks remain.
- The instant pudding mix is key to the fudgy crumb. Don’t substitute with homemade pudding unless it’s a dry mix equivalent.
- For thicker cookies, chill the dough. For crackly, thin edges, bake immediately.
- Rotate pans halfway through baking for even browning.
- If you like pockets of molten chocolate, press a few extra chips onto the tops of the dough balls before baking.
- Use a light hand with salt — the right pinch brightens chocolate but too much overwhelms.
Creative twists
- Nutty: Fold in 1 cup chopped toasted pecans or walnuts.
- Espresso boost: Add 1–2 tsp instant espresso powder to the dry mix to intensify chocolate.
- Orange-chocolate: Add 1 tsp orange zest for a classic pairing.
- White chocolate & macadamia: Swap dark chips for white chocolate and add 1 cup chopped macadamias.
- Vegan version: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg), and a vegan-certified pudding mix.
- Salted caramel: After baking, sandwich two cookies with caramel or drizzle salted caramel over warm cookies.
- Gluten-free: Use a reliable 1:1 gluten-free baking flour and check that the pudding mix is gluten-free.
Your questions answered
Q: Can I use active sourdough starter instead of discard?
A: You can, but active starter contains more moisture and activity which may change spread and flavor. For predictable results use discard (unfed starter). If you only have active starter, reduce other liquids slightly and be prepared for a chewier, tangier cookie.
Q: How long should I chill the dough?
A: Chilling 20–60 minutes firms the dough and reduces spread for thicker cookies. Overnight chilling deepens flavor and can improve texture. If you’re short on time, bake immediately.
Q: How many cookies does this recipe make?
A: Expect about 36 standard cookies (using a 1–1.5 tablespoon scoop). Larger scoops yield fewer cookies and require a slightly longer bake time.
Q: Can I substitute another pudding flavor?
A: Chocolate pudding gives the best chocolate intensity. Vanilla or butterscotch would change the flavor profile; use them if you want a milder or contrasting note.
Q: Why use pudding mix in cookies?
A: Instant pudding adds moisture, tenderness, and a soft, fudgy crumb without extra liquid. It also enhances flavor and helps cookies stay soft longer.
Conclusion
If you want more inspiration for sourdough discard cookies or alternatives that focus on fudgy texture, check out this recipe for Soft and Fudgy Sourdough Discard Chocolate Cookies – Make It … and this take on chocolate discard cookies at Sourdough Chocolate Cookies – Foragers of Happiness. Both are excellent complements to this double chocolate version and offer helpful technique notes and variations.
Sourdough Double Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup salted butter (2 sticks, softened) Room temperature for easier creaming. Use unsalted + 1/4 tsp extra salt if preferred.
- 1 cup white sugar
- 1 cup brown sugar (packed)
- 2 large eggs Room temperature helps emulsify.
- 1/2 cup sourdough discard Unfed/discard at room temp or refrigerated.
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 1/3 cup cocoa powder Dutch-process gives a deeper flavor.
- 1 package instant chocolate pudding mix (3.9 ounces) The instant powder is key for fudgy texture.
- 2.5 cups all-purpose flour Spoon and level for accuracy.
- 2 cups dark chocolate chips Substitute semisweet or mix with chopped chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with white and brown sugars until light and slightly fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the sourdough discard and vanilla, and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, instant pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix on low until just combined; avoid overmixing.
- Fold in the dark chocolate chips with a spatula.
- Optionally chill the dough for 20–60 minutes for thicker cookies.
Baking
- Scoop dough by rounded tablespoons onto prepared sheets, spacing about 2 inches apart.
- Bake for 9–12 minutes until edges are set but centers remain slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
