There’s something incredibly comforting about the warm, chocolaty aroma that fills your kitchen the moment you pull a batch of Double Chocolate Sourdough Cookies from the oven. I remember the first time I tried making these tender, tangy delights; it was a bit of a kitchen experiment with my sourdough discard stash. My kids were skeptical—sourdough and chocolate? But that first bite surprised us all, especially with how these Double Chocolate Sourdough Cookies marry the rich, intense chocolate flavor with a subtle tang from the fermented dough baking magic.
Busy family life means I’m always looking for recipes that turn everyday ingredients into something special, and that’s exactly how Double Chocolate Sourdough Cookies found their way into my rotation. The sourdough discard adds a unique twist to the typical chocolate cookie recipe, bringing a depth of flavor I hadn’t expected. At one point, I accidentally left my double chocolate chip cookies in the oven a tad too long, turning them from soft to crunchy, but even then, my family couldn’t get enough. It was a valuable lesson about timing and heat—something anyone making Double Chocolate Sourdough Cookies will appreciate.
If you’ve been hoarding sourdough discard and wondering what on earth to do with it, this Double Chocolate Sourdough Cookies recipe might just be your new favorite solution. Whether you’re an experienced baker or just dipping your toes into fermented dough baking, I’m here to walk you through making these tangy chocolate cookies you’ll want to share—or maybe just keep all to yourself. Really, once you try these, I think your kitchen will smell just as wonderful as mine does every time I make Double Chocolate Sourdough Cookies.
I’ve also found some interesting recipes and inspiration like the Soft and Fudgy Sourdough Discard Chocolate Cookies that gave me ideas, and the story behind sourdough chocolate chip cookies from The Boy Who Bakes helped me perfect my own version. If you’re ready to jump in, grab your sourdough discard because these Double Chocolate Sourdough Cookies are about to become the hug your kitchen’s been waiting for.
INGREDIENTS:
Let’s talk ingredients for these crave-worthy Double Chocolate Sourdough Cookies. I always insist on high-quality cocoa powder for the richest flavor because it makes all the difference in a chocolate cookie recipe like this. You’ll need:
- 1 cup sourdough discard (unfed, room temperature)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar (packed) — and if you want some swaps, check out my post on best substitutes for brown sugar in chocolate chip cookies
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup double chocolate chips (or your favorite chocolate chips)
For the Double Chocolate Sourdough Cookies, I like to use sourdough discard that hasn’t been fed, which adds that delightful tangy note that sets these apart from regular sourdough discard cookies. Plus, using the discard reduces food waste, something helpful when you’re managing a busy kitchen. For quick shopping trips, I recommend buying baking staples like flour and cocoa powder in bulk, it saves both money and a second trip to the store.
If your family prefers sweeter cookies, bump up the chocolate chips a little—my kids are fanatics about chocolate chunks! For a faster prep when making Double Chocolate Sourdough Cookies, I often soften the butter in the microwave for 20 seconds instead of waiting for it to come to room temp naturally, and it works perfectly without compromising the dough.
Before you get mixing, a tip: sift your dry ingredients together so your Double Chocolate Sourdough Cookies bake up tender and even every time. And if you’re curious about variations or want to try something a little crunchier, check out my Rice Krispie Chocolate Chip Cookies for a fun twist!
How to Make – Step by Step
Here’s how I make these luscious Double Chocolate Sourdough Cookies step by step. Trust me, this process gets easier and faster with practice, and the rewards are amazing.
- Preheat your oven to 350°F (175°C). I find this temperature perfect so the Double Chocolate Sourdough Cookies bake evenly without burning on the edges. Line your baking sheet with parchment paper.
- Cream together the softened butter and brown sugar. I use a wooden spoon or hand mixer to get a silky, fluffy texture—this step holds the secret to tender Double Chocolate Sourdough Cookies. If your butter is too cold, the dough won’t come together well.
- Beat in the egg, vanilla extract, and sourdough discard. This mix starts to smell sweet and tangy in the Double Chocolate Sourdough Cookies dough. The sourdough discard is the twist that makes these cookies pop with extra flavor.
- In a separate bowl, sift the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients well before adding them ensures your Double Chocolate Sourdough Cookies have a consistent chocolate taste and rise just right.
- Gradually add dry ingredients into the wet mixture. Stir gently until combined—don’t overmix, or the Double Chocolate Sourdough Cookies can get tough. Stop when you see no more streaks of flour.
- Fold in your chocolate chips. This is the best part, watching those melty treasures get wrapped into the Double Chocolate Sourdough Cookies dough. I sometimes sneak a few extra chocolate chips right into the dough bowl.
- Scoop cookie dough onto your prepared sheet, about a tablespoon per cookie. Leave enough space for the Double Chocolate Sourdough Cookies to spread a little. I like to use a cookie scoop so the size stays consistent.
- Bake for 10-12 minutes or until edges look set but centers are still soft. This timing is my sweet spot; overbaking makes the cookies chewy and less tender. The Double Chocolate Sourdough Cookies finish firming up outside the oven.
- Let the cookies cool for about 5 minutes on the sheet before moving to a wire rack. The cooling time lets the Double Chocolate Sourdough Cookies settle and makes them easier to handle.
While the cookies bake, I usually take a moment to clean the kitchen or sneak a tiny bit of dough (no shame!). If you’re curious about another technique for sourdough discard cookies, this recipe reminded me of the methods shared in this Sourdough Chocolate Cookies article.
SERVING & ENJOYING:
Whenever I bring out a fresh batch of Double Chocolate Sourdough Cookies, my whole family flocks to the kitchen. My youngest loves dunking them in cold milk while my husband prefers his alongside a cup of black coffee—the tangy chocolate cookies really bring out the best in coffee’s bitterness. I’ve found that pairing these Double Chocolate Sourdough Cookies with a scoop of vanilla ice cream makes for a cozy dessert night.
This recipe for Double Chocolate Sourdough Cookies is my go-to for holiday gatherings and birthday parties because it’s always a hit. The chewy, fudgy texture combined with the slight tang makes it feel special without a crazy complicated process. For serving, I like to arrange the cookies on a simple wooden platter, which gives the whole presentation a warm, homey feel.
When leftovers appear—which is rare but happens—these Double Chocolate Sourdough Cookies taste great warmed up for a quick snack or crumbled over yogurt for a fun twist. I remember one party where a guest asked for the recipe after trying these cookies, and I happily sent them to check out my Rice Krispie Chocolate Chip Cookies too, since they’re both family-friendly chocolate treats.
FAQs:
Q1: Can I use fed sourdough starter instead of discard for Double Chocolate Sourdough Cookies?
A1: I’ve tried it, but discard is best as fed starter tends to make the dough too active and changes the texture. The tang from the discard brings out the unique flavor in your Double Chocolate Sourdough Cookies.
Q2: What’s the secret to getting chewy Double Chocolate Sourdough Cookies?
A2: My trick is not overbaking—pull these cookies out when the edges are set but centers are still soft. The residual heat finishes the job while keeping them tender.
Q3: Can I substitute brown sugar with white sugar in sourdough discard cookies?
A3: You can, but it’ll alter the moisture and flavor slightly. For ideas on substitutions, you might want to peek at my guide on best substitutes for brown sugar in chocolate chip cookies.
Q4: How do I store Double Chocolate Sourdough Cookies to keep them fresh?
A4: Store them in an airtight container at room temp; they stay soft for days. If they get a bit hard, just warm them briefly in the microwave.
Q5: My Double Chocolate Sourdough Cookies are spreading too much—what happened?
A5: This usually means your dough was too warm or you added too much butter. Try chilling the dough for 15 minutes before baking.
Q6: Can I freeze the cookie dough?
A6: Absolutely! I freeze my cookie dough balls on a tray and pop them into a bag for later. Bake them from frozen, adding a couple of extra minutes to your baking time.
Q7: Are these Double Chocolate Sourdough Cookies suitable for kids who don’t like tangy flavors?
A7: The tang isn’t overpowering—just a nice depth of flavor. My kids didn’t notice it at first and now ask for these chocolate cookies by name!
If you want more ideas about sourdough discard cookies or troubleshooting tips, this Sourdough Chocolate Chip Cookie post is a great resource.
CLOSING:
This Double Chocolate Sourdough Cookies recipe holds a special place in my heart because it transforms something as humble as sourdough discard into a chocolate lover’s dream. I love that it’s a family-friendly bake, full of warm memories and little kitchen victories. Whether it’s a quick weekday snack or something for weekend fun, these Double Chocolate Sourdough Cookies make baking joyful again.
My Personal Double Chocolate Sourdough Cookies Tips:
– Always sift your dry ingredients for even mixing and crumbly softness.
– Don’t skip chilling the dough if your kitchen is warm; it makes a huge difference in spread.
– Use good quality cocoa powder and chocolate chips—you deserve that luxury in your Double Chocolate Sourdough Cookies.
Over the years, we’ve tried versions with sea salt sprinkles, white chocolate chips, and even nuts mixed in. My husband prefers the classic double chocolate chip cookies while my teenagers love the nutty, salted crunch versions. I hope this encourages you to put your own spin on these Double Chocolate Sourdough Cookies and to find joy in the process as much as the final treat.
If you love this Double Chocolate Sourdough Cookies recipe, you’ll also enjoy my takes on Rice Krispie Chocolate Chip Cookies and the Chocolate Chip Rice Krispie Cookies for fun, easy chocolate desserts.
Happy baking, friend! Here’s to lots of happy moments shared over warm Double Chocolate Sourdough Cookies. Keep stirring, keep tasting, and above all, keep making magic in your kitchen.
Double Chocolate Sourdough Cookies
These Double Chocolate Sourdough Cookies combine rich cocoa and tangy sourdough starter for a unique and delicious twist on classic chocolate cookies, perfect for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (discard or active)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and sourdough starter to the butter mixture; mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips evenly.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until cookies are set but still soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra indulgence, sprinkle a pinch of flaky sea salt on top of the cookies before baking to enhance the chocolate flavor.