Triple Chocolate Sourdough Cookies
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If you’ve ever wondered how to take your sourdough baking beyond bread, these triple chocolate sourdough cookies are the answer. Packed with chocolate flavor from cocoa powder plus three layers of chocolate and just the right amount of tang from your sourdough starter or discard, they’re rich, chewy, and completely irresistible. Not only do they satisfy every chocolate craving, but they also give your starter a delicious new purpose, making them the perfect treat for any day of the week.
Why You'll Love This Recipe!
Use Your Chocolate Sourdough Starter - this is the perfect recipe to use your chocolate sourdough starter in (but don't worry if you don't have one, you can use your regular sourdough starter too).
Big Bakery Style - Big, soft centred bakery style cookies made for pennies in your kitchen with your sourdough discard. Sounds good to me!
Tried & Tested - based on my tried and tested recipe sourdough chocolate chip cookie recipe, this triple chocolate version works each and every time and has been tested to ensure the perfect amount of cocoa powder and different chocolate chips.
Ingredients
- Sourdough Starter - just like most sourdough cookie recipes, you can use either active sourdough starter or sourdough discard, whatever you have on hand.
- Eggs
- Butter - I've used salted, as always, but you can use unsalted if you prefer. The butter needs to be softened at room temperature.
- Almond Extract - you can swap out with vanilla extract if you prefer, but the almond extract creates much richer flavor profile.
- Sugar - I've used a mix of granulated sugar and brown sugar to create both structure and flavor.
- All Purpose Flour
- Cocoa Powder - I've just used regular grocery store cocoa powder, nothing fancy here folks.
- Baking Soda and Baking Powder - this is a little different to my regular sourdough chocolate chip cookie recipe which just uses a little baking soda. I've added a little baking powder here to create a thicker cookie.
- Salt
- Chocolate Chips - I've used a mixture of semi-sweet and white chocolate chips in the cookies plus I've topped these cookies with milk chocolate pieces for a triple chocolate indulgence.
How To Make Triple Chocolate Sourdough Cookies
To make these sourdough chocolate chip cookies, mix the dry ingredients—flour, baking soda, baking powder, salt, and two kinds of chocolate chips—in a large bowl. In another bowl, whisk together the sourdough starter, melted butter, sugars, egg, yolk, and almond extract until smooth, then combine with the dry ingredients to form the dough. This dough is thick and sticky and needs to be placed in the fridge before it can be formed into balls.
These cookies are incredible after an overnight ferment in the fridge (but you can ferment the dough up to 48 hours in the refrigerator). I highly recommend using a 3 tablespoon cookie scoop to achieve the big, bakery style cookies we all love! You can of course make smaller cookies if you prefer.
Kate's Recipe Tip
- If your cookies bake up a little uneven, you can quickly reshape them while they’re still hot. Simply place a biscuit or round cookie cutter over each cookie on the tray and gently swirl it around until the edges form a neat circle.
- Change things up and top your triple chocolate sourdough cookies with a mix of white and milk chocolate pieces.
How to Store + Freeze
Store at Room Temperature - You can keep these cookies fresh for about 4 or 5 days in an airtight container (although they don't last long in my house). I find they stay freshest in a glass jar. Avoid storing them in a plastic container.
Freeze Once Baked - Freeze baked cookies on a tray and then pop into a ziploc bag. That way I can take out a couple to pop into lunchboxes when I need them. Thaw at room temperature.
Freeze Before Baking - Place cookie dough balls onto a tray and then place into the freezer until just frozen. Place cookie dough balls into a ziplock bag and freeze for up to 3 months. You can bake the cookies from frozen, just add a few minutes onto the bake time.
Triple Chocolate Sourdough Cookies
Equipment
- 2 Baking Trays
- 3 Tablespoon Cookie Scoop (extra large)
Ingredients
Wet Ingredients
- 100 g Sourdough Starter (or Sourdough Discard)
- 1 Egg + Egg Yolk
- 180 g Salted Butter (Melted)
- 5 g Almond Extract (can use vanilla if you prefer)
- 160 g Brown Sugar
Dry Ingredients
- 300 g All Purpose Flour
- 100 g Granulated Sugar
- 30 g Cocoa Powder
- 3 g Baking Soda
- 3 g Baking Powder
- 2 g Salt
- 125 g Semi Sweet Chocolate Chips
- 125 g White Chocolate Chips
Chocolate For Topping
- 50 g Milk Chocolate Pieces (optional)
Instructions
- Place dry ingredients (flour, baking soda, salt and 2 types of chocolate chips) into a large mixing bowl and combine. Set this aside.
- Now in a separate bowl, combine wet ingredients (sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and almond extract). Stir together until they resemble runny caramel.
- Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
- Cover the bowl with plastic wrap and place into the fridge for 12 to 48 hours.
- When you are ready to bake the cookies, preheat the oven to 175C (350F) and line two large cookie sheets with parchment paper.
- Use a large cookie scoop to scoop out balls of dough. I've used a 3 tablespoon cookie scoop for these cookie dough balls. Roll the scoops into balls and flatten out just slightly with your fingertips.
- Press milk chocolate pieces into the tops of the cookies.
- Place the cookies into the oven for 15 to 18 minutes at 175C (350F) or until they are starting to crisp on the edges but are still molten in the centre.
- Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.
Notes
Nutrition
