why make this recipe
Sourdough Double Chocolate Chip Cookies are a delightful treat that combines the richness of chocolate with the unique flavor of sourdough. Using sourdough discard adds moisture and a slight tang that enhances the cookie’s taste. These cookies are easy to make and perfect for satisfying your sweet tooth or sharing with friends and family. Plus, they offer a great way to use up sourdough discard instead of throwing it away.
how to make Sourdough Double Chocolate Chip Cookies
Ingredients :
- 1 cup salted butter (2 sticks, softened)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup sourdough discard
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa powder
- 1 package instant chocolate pudding mix (3.9 ounce package)
- 2½ cups all purpose flour
- 2 cups dark chocolate chips
Directions :
Making the Dough:
- In a large bowl, beat the softened butter with both sugars until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard and vanilla extract until well combined.
- In another bowl, mix together the baking soda, salt, cocoa powder, and flour. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the instant chocolate pudding mix and dark chocolate chips.
Baking:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set. The centers may look slightly underbaked; they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Sourdough Double Chocolate Chip Cookies
Serve these cookies warm for the best experience. They pair wonderfully with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream. You can also sprinkle a little sea salt on top for added flavor before serving.
how to store Sourdough Double Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just place them in a freezer-safe container, separated by parchment paper.
tips to make Sourdough Double Chocolate Chip Cookies
- Make sure your butter is softened but not melted for the best texture.
- Use quality dark chocolate chips to enhance the chocolate flavor.
- If your dough seems too sticky, chill it in the refrigerator for 30 minutes before baking.
variation
You can add nuts like walnuts or pecans for a crunchy texture. Alternatively, try using white chocolate chips or milk chocolate chips for a different flavor profile.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly for these cookies!
2. What should I do if I don’t have sourdough discard?
You can make these cookies without sourdough discard by omitting it and adding an extra egg or a couple tablespoons of yogurt for moisture.
3. How can I make the cookies chewier?
For chewier cookies, slightly underbake them and leave them on the baking sheet for a few minutes before transferring them to a wire rack.
Sourdough Double Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies that combine the richness of chocolate with the unique flavor of sourdough, perfect for satisfying your sweet tooth.
Ingredients
- 1 cup salted butter (2 sticks, softened)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup sourdough discard
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa powder
- 1 package instant chocolate pudding mix (3.9 ounce)
- 2½ cups all purpose flour
- 2 cups dark chocolate chips
Instructions
- In a large bowl, beat the softened butter with both sugars until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sourdough discard and vanilla extract until well combined.
- In another bowl, mix together the baking soda, salt, cocoa powder, and flour. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the instant chocolate pudding mix and dark chocolate chips.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set; the centers should look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure butter is softened but not melted. Quality dark chocolate chips enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American