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Double Chocolate Sourdough Cookies

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These Double Chocolate Sourdough Cookies combine tangy fermented starter with rich cocoa and chocolate chips for a uniquely flavorful and chewy treat.

Ingredients

Scale
  • 1 cup sourdough starter (ripe and active)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup dark chocolate chunks (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Mix in the sourdough starter, egg, and vanilla extract until fully incorporated.
  4. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the semisweet chocolate chips and dark chocolate chunks.
  7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes or until the edges are set but centers remain soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra richness, chill the dough for 30 minutes before baking and consider sprinkling a pinch of flaky sea salt on top of each cookie before baking.

Find it online: https://justflowe.com/double-chocolate-sourdough-cookies/