Sourdough Double Chocolate Chip Cookies
Cakey yet fudgy cookies with a deep chocolate flavor and a slight tang from sourdough discard, perfect for using up starter and ideal for gifting.
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.
Notes
Store cooled cookies in an airtight container. They stay fresh for 3–4 days at room temperature or up to 1 week in the refrigerator.