Triple Chocolate Sourdough Cookies

These triple chocolate sourdough cookies are rich, fudgy, and perfectly chewy, with the tangy depth of sourdough balancing three kinds of chocolate. They’re an indulgent way to use sourdough starter or discard while baking a treat everyone will love.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 18

Fermentation Time 12

Total Time 12 33

Servings cookies

Calories 355kcal

Author Kate Freebairn

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

Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Make A Day Ahead - Not only do I ferment this cookie dough overnight, I also try to make them a day ahead of when I need them because the flavors in these sourdough triple chocolate cookies meld when left to sit overnight - they taste so much better when made 24 hours ahead!!

Nutrition