Double Chocolate Sourdough Cookies

My Double Chocolate Sourdough Cookies are intensely chocolatey, ideal for anyone looking to satisfy a sweet tooth. They are easy to prepare, made with sourdough discard, and contain no eggs!

By Rose Huxford

Double Chocolate Sourdough Cookies

Yields: ~18 cookies

Prep-time: 5-10 minutes

Pre-heat oven: 350 degrees F

Chill-time: 2 hours or overnight

Bake-time: 14-16 minutes

Equipment: 2 large mixing bowls, small pan or microwaveable dish, small bowl, cookie sheet pan, parchment, paper, liquid measuring cup, measuring cups, measuring spoons, whisk, spatula, cookie scooper (med-large, or an ice cream scooper), cooling rack.

Ingredients

• 1/2 cup discarded sourdough

• 1 1/2 cups all-purpose flour,

• 1 tsp salt

• 1/2 tsp baking soda

• 1 tsp baking powder

• 3/4 cups unsweetened cocoa powder, dutch

• 1 1/2 cups semi-sweet chocolate chips

• 10 tbsp butter, melted

• 3/4 cup brown sugar, packed

• 1/2 cup cane sugar

• 1 tbsp chia seeds + 3 tbsp water (or 1 egg)

• 1 1/2 tsp pure vanilla extract

  
  

  Directions

• Begin by preparing your chia egg. Place the chia seeds in a small bowl and add the water. Let the mixture sit for about a minute, then stir to combine the chia seeds. Let it rest again for another minute. Finally, stir once more to ensure all the chia seeds are fully incorporated. The mixture should have a jelly-like texture.

• Melt the butter in a small pan or microwave-safe bowl. Next, incorporate both sugars and whisk for approximately 30 seconds until the mixture becomes creamy, smooth, and slightly thickened.

  (Use a large mixing bowl that is microwave-safe if you have one. If not, transfer the mixture into one of your large mixing bowls.)

• Next, incorporate the discarded sourdough, chia egg, and vanilla. Whisk until the sourdough is completely integrated and the mixture is fully blended.

• In a separate large mixing bowl, mix together all the dry ingredients, including the chocolate chips. Use a spatula to blend the ingredients.

• Combine the dry ingredients with the wet mixture, cover it with plastic wrap or a lid, and refrigerate for a minimum of 2 hours.

• After the cookie dough has been chilled and is firm, preheat the oven to 350 degrees F.

• Portion the cookies to weigh approximately 50 g or around 2 tablespoons. Bake them for 14-16 minutes.

• The cookies should be slightly under baked in the center, which is fine, as they will finish baking on the rack.

• Allow the cookies to cool for a few minutes before transferring to a cooling rack.

• Keep them in an airtight container for up to 4 days, or let the cookies cool fully and place them in a freezer bag to store in the freezer for approximately a month. They taste delicious even when frozen!