Chewy Double Chocolate Sourdough Cookies

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I’ve developed a whole collection of sourdough cookie recipes over the years — it’s my ongoing kitchen love language. The other night I pulled a tray of these out of the oven and suddenly I was standing at the counter eating a second while the chocolate was still melty. You know when a cookie stops you mid-thought? That was this one.

These Chewy Gooey Sourdough Chocolate Cookies have a deep, rich chocolate flavor that hits immediately from both cocoa powder and chopped chocolate. But the texture is what I really love about them – gooey, fudgy centers with pools of melted chocolate and buttery edges that lead me to an oooo-aaaahhh type of exclamation. I always finish them with a sprinkle of flaky salt for balance — it really makes the chocolate pop! And I add a little espresso powder to the dough to enhance the chocolate notes – totally optional, but once you try it, you’ll never go back!

And let me be clear: these are not brownie cookies – they’re not cakey nor fragile.
They’re bendy. Chewy. And absolutely made for dunking (highly recommend with cold milk or coffee).

I’ve made these with sourdough discard that is a day old all the way up to a week old, and the tang of the starter never comes through. Instead, the acidity from the sourdough makes them extra plush and gives them that bakery-level chew I’m always chasing.

I highly recommend using chopped chocolate rather than chocolate chips

When I was developing my reader favorite chewy gooey Sourdough Chocolate Chip Cookies, I did a lot of experimenting with using chocolate from a bar and chocolate chips to see how it affects the texture of the cookies. Hands down, chopped chocolate (chips don’t melt well!) was the winner, so that’s what I recommend for this recipe too.

Chopped chocolate melts into gooey pockets, creating a more melty and decadent texture in the finished cookie, whereas chocolate chips are made with emulsifiers so they hold their shape. This means the chips do not melt well, resulting in puffier, taller cookies that spread less. And that’s not the cookie I want. The irregular shapes and sizes of the chopped chocolate gives you some bites with tons of chocolate and others with just a hint.

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Chewy Double Chocolate Sourdough Cookies

This is the only chocolate sourdough cookie recipe you will ever need. They're chewy, gooey, and ultra chocolatey from both cocoa powder and pools of melty chopped chocolate. Sourdough discard is a key ingredient to giving them their fudgy texture. And highly recommend a pinch of flaky salt on top for the perfect blance of flavors!

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Prep Time :12 minutes minutes

Cook Time :12 minutes minutes

Refrigeration Time :45 minutes minutes

Yield: 18 cookies

Author: Amanda Paa

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Equipment

• Half Sheet Pan
• Size 24 Cookie Scoop

Ingredients

• 8 tablespoons unsalted butter, softened
• 150 grams brown sugar
• 150 grams granulated sugar
• 1 large egg
• 75 grams sourdough discard, at room temperature
• 1 tablespoon pure vanilla extract
• 175 grams all-purpose flour
• 1 teaspoon fine salt
• 50 grams dutch process cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 250 grams chopped dark chocolate from a chocolate bar
• flaky salt for finishing

Instructions 

• In a stand mixer, cream the butter on medium speed for one minute. It will be lighter in color and fluffier. Add sugars and cream for 2 more minutes, scraping down sides at least once. The sugar will start to dissolve into the butter, and the texture will be lighter and fluffier.
• Scrape down sides and bottom of bowl. Add egg, sourdough discard, and vanilla. Mix on low speed to combine.
• In another bowl, whisk together flour, salt, cocoa powder, espresso powder, baking powder. and baking soda. Add dry ingredients to mixer bowl while it is on low speed for 30 seconds. Then turn speed up to medium for 30 seconds just to combine.
• Remove bowl from mixer and add chopped chocolate. Use spatula to fully combine and disperse chocolate.
• Cover dough and refrigerate for 45 minutes. When time is up, preheat oven to 375 degrees F. When oven is ready, take dough out of fridge and make 55 gram dough balls.
• Place 8 dough balls on a baking sheet and bake for 12-13 minutes, rotating the baking sheet when they're halfway done, and baking edges and tops are just set – they'll look slightly underbaked. They won't have all the crinkles yet, those will come as the cookies cool.
• Remove from oven and sprinkle with a pinch of flaky salt each, and let cool for 5 minutes on baking sheet. They will continue to finish baking. If you'd like perfectly round cookies, place a large round pastry ring to create the perfect circles right when they are out of the oven, like this video shows.