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–+ servings
Sourdough Double Chocolate Chip Cookies

Sourdough Double Chocolate Chip Cookies That Melt in Your Mouth

Delicious Sourdough Double Chocolate Chip Cookies that combine rich chocolate with a hint of tang, perfect for chocolate lovers and quick baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Salted Butter softened
  • 1/2 cup White Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs
  • 1 cup Sourdough Discard or active sourdough starter
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Cocoa Powder Dutch-processed preferred
  • 1 package Instant Chocolate Pudding Mix
  • 2-2.5 cups All-Purpose Flour adjust as necessary
  • 1 teaspoon Baking Soda
  • Pinch Salt to taste
  • 1 cup Dark Chocolate Chips or substitute with milk/white chocolate

Equipment

  • stand mixer
  • baking sheet
  • Parchment paper
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Make the Dough: Cream the salted butter with white sugar and brown sugar until light and fluffy. Mix in eggs, sourdough discard, and vanilla until combined. Gradually sift in cocoa powder and pudding mix, then mix in flour, baking soda, and salt until a soft dough forms. Fold in dark chocolate chips.
  2. Preheat Oven: Preheat the oven to 350°F (180°C).
  3. Prepare Baking Sheets: Line baking sheets with parchment paper and drop heaping tablespoons of dough onto the sheets, leaving space in between.
  4. Bake Cookies: Bake for 10-12 minutes until edges are firm but centers are slightly under-baked.
  5. Cool the Cookies: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to 5 days or freeze dough balls for later use. Add a slice of bread in the container to retain moisture.

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