Double Chocolate Sourdough Cookies
Rich and fudgy double chocolate sourdough cookies that combine tangy sourdough starter with deep cocoa flavors for an irresistibly chewy treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1/2 cup (120g) active sourdough starter
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, sourdough starter, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Drop tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra fudginess, chill the cookie dough for 1 hour before baking. Serve with a glass of cold milk or your favorite coffee.
Find it online: https://cubaqueen.com/double-chocolate-sourdough-cookies/