Chocolate Sourdough Cookies are one of my favorite ways to bake with sourdough discard. Instead of tossing out excess starter, you can turn it into a rich, chocolatey treat. The starter adds a gentle tang that balances the intensity of three types of chocolate, making each cookie taste complex without being overly sweet.
Cookies were actually where my baking started-the very first recipe I ever made was oatmeal cookies. Since then I've shared everything from classics like sourdough chocolate chip cookies to iced red velvet sourdough cookies, and these chocolate-loaded cookies have quickly become a staple right alongside them.
This recipe is simple to put together, no stand mixer, no chilling, and just 30 minutes from start to finish. Readers have called these some of the best cookies they've baked, and if you're craving more chocolate bakes, try my sourdough crinkles or sourdough chocolate biscotti next.
5-Star Review ★
These cookies are absolutely fantastic 😋 Triple chocolate, espresso and sourdough! Are you kidding me, so amazing! Thank you for a great recipe!
Jen
Ingredients and Substitutions
Espresso or strong brewed coffee: brings out the flavor of chocolate, if you don't like coffee, water, Earl Gray or black tea instead.
Sourdough discard: Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work in this cookie recipe. Feel free to use your discard directly from the fridge. If you don't have sourdough, simply add 28 g water and 28 g all-purpose flour into your recipe.
All purpose flour: Don't substitute whole wheat flour or your cookies will be dry and crumbly.
Cocoa powder: Use Dutch-processed cocoa powder, not natural cocoa powder which is acidic and will make your cookies too puffy.
See the recipe card for full ingredient details.
Baking with sourdough discard
Sourdough discard adds a great tangy flavor to these cookies.
Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. Both will work for this recipe, you'll get a slightly different result but your cookies will still be delicious!
Love cookies made with sourdough discard? Check out my recipes for Sourdough Peanut Butter Cookies and Sourdough Sugar Cookies. Need more ideas? Check out my Top Sourdough Cookie Recipes.
Step-by-step Instructions
Make the cookie dough
STEP 1. Melt chocolate in hot melted butter and strong brewed coffee
STEP 2. Whisk sugars into cooled chocolate, butter mixture
STEP 3. Fold in the sourdough discard, egg, vanilla, flour, salt, baking powder and cocoa powder
STEP 4. Stir in the chocolate chips until well distributed throughout the dough
Bake the cookies
STEP 5. Portion out the dough and arrange on a parchment lined baking sheet with room to spread
STEP 6. Bake at 375 for 8 to 10 minutes
Notes from Hannah's Test Kitchen
- These Sourdough Chocolate Cookies are all about chocolate so make sure you invest in the best quality you can find, I usually reach for Lindt, Ghirardelli or Guittard.
- Let the melted butter cool completely. Hot butter will melt sugars and may cause your cookies to spread as they bake.
- Don't crowd your baking sheet. The cookie dough will spread a bit as they bake, arrange them at least 2 inches apart.
- Use a light-colored baking sheet. A dark colored baking sheet will absorb too much heat and burn the bottoms of your cookies.
- Don't over bake your cookies! They will turn out bland, chalky and dry.
- Let the cookies cool on the baking sheet for 5 minutes. These cookies depend on residual heat for gentle baking, keeping them soft and delicious.
Make ahead instructions
Letting this dough rest in the fridge isn't just convenient, it also works like a long ferment. The dough has more time to develop, which brings out a deeper chocolate flavor in the baked cookies.
- Mix the cookie dough up to 1 week in advance.
- Cover the bowl tightly with plastic wrap (or transfer to an airtight container).
- Refrigerate until ready to bake.
- Portion and bake straight from the fridge-no need to bring the dough to room temperature.
Note: This dough does not freeze well, so refrigeration is the best option for making it ahead.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Chocolate Cookie Recipe
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Ingredients
- 113 grams unsalted butter
- 28 grams espresso or strong brewed coffee
- 50 grams dark chocolate chopped
- 150 grams brown sugar
- 50 grams white sugar
- 56 grams sourdough discard
- 1 egg
- 14 grams vanilla
- 180 grams all purpose flour
- 10 grams baking powder
- 6 grams salt
- 25 grams cocoa powder
- 172 grams chocolate chips
Click US Customary to view volume measurements
Instructions
- Melt the butter and chocolate: Melt the butter in a small saucepan. Place chopped dark chocolate in a large mixing bowl. Pour hot butter and espresso (or strong brewed coffee) over the chocolate, stir using a spatula until completely melted. Set aside and let the mixture cool for 5 minutes.113 grams unsalted butter, 28 grams espresso, 50 grams dark chocolate
- Whisk in sugars: Whisk the brown sugar and granulated sugar into the cooled chocolate and butter until the sugars are dissolved and the mixture looks smooth and thickened.150 grams brown sugar, 50 grams white sugar
- Make the dough:Add the sourdough discard, egg, vanilla, all-purpose flour, baking powder, salt and cocoa powder in that order into the mixing bowl. Stir until no traces of discard or egg and no dry bits of flour remain.56 grams sourdough discard, 1 egg, 14 grams vanilla, 180 grams all purpose flour, 10 grams baking powder, 6 grams salt, 25 grams cocoa powder
- Stir in chocolate chips: Stir the chocolate chips in until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to allow the dough to firm up and become a little less sticky.172 grams chocolate chips
- Prep: While your dough is chilling, preheat the oven to 375 F and line two large baking sheets with parchment paper.
- Portion out cookie dough: Take the cookie dough out of the refrigerator and portion them out using a large cookie scoop (3 tablespoon or 50 gram portions). Roll the dough out into rounds and flatten the top lightly. Arrange the cookie dough on your prepared baking sheets at least 2 inches apart.
- Bake: Bake the cookies for 8 to 10 minutes or until the cookies have flattened out, the tops look dry and the edges look set. Take the cookies out of the oven and let them cool completely on the baking sheets. Your cookies will not be completely set at this point, so do not move them.
- Enjoy and store: These cookies are best enjoyed once they have completely cooled and set, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Vicki says
This is now my favorite cookie recipe. They came out great. We 1 1/2 the recipe and made giant 3 ounce cookies. The middles are nice and soft and we love warming them up in the microwave for a few seconds to make them nice and warm and melty.
Hannah Dela Cruz says
That sounds incredibly indulgent and delicious! Glad you liked the recipe.
Julie Hohman says
I made thes, however, I like a small bit cookie because I have a cookie tray with many variety and want people to be able to taste a few different ones. I used a teaspoon sized scoop, then rolled into a ball and for 1/2 of the batch I put salt on top. I cooked for 6 min and rested out of the oven for 5 min. They are amazing and I got about 100 cookies. I’ll definitely make again
Hannah Dela Cruz says
Wow I'm so glad it worked out!
Shayna says
Amazing! So amazing that my family didn't know there was sourdough in the recipe. Also, added mint chips in place of chocolate chips and the cookies were absolutely delicious!
Patricia says
Hi! Very excited to test it! Can I substitute the coffee for something else? I am not a fan of caffeine (coffee or teas) 🫣 thank you!
Hannah Dela Cruz says
Absolutely! You can either use decaf or just use water.
Tiffany Schou says
Absolutely mazing! This will be my third time making these! Job well done!
Hannah Dela Cruz says
So thrilled that you love them!
Sally Chung says
May I know at which level of the oven do you bake the cookies?
Hannah Dela Cruz says
They should be baked in the middle rack.
Stacie says
Can i make this with instant coffee or something else that doesn't have caffeine but has the flavor of coffee!?
Hannah Dela Cruz says
Absolutely! You can make these with instant coffee or decaf. You can even use a very strongly brewed black tea.
Serenity says
Excellent cookie. It's like a chocolate bom in your mouth. The chewy texture is perfect. I ate one too many. lol Next time I'm going to sub some of the chocolate for chopped walnuts.
Thank you!
Hannah Dela Cruz says
Walnuts are going to be a great addition! So glad you were happy with the cookies!
Serenity says
Can we refrigerate the dough for a few hours or days prior to baking?
Hannah Dela Cruz says
Hi Serenity! Absolutely. The dough will develop more flavor as it chills in the fridge. You can let the cookie dough chill in the fridge for up to 3 days.
I've found that this cookie dough doesn't freeze well. So I wouldn't freeze and bake.
Măng says
xin chào,biết ơn vì công thức tuyệt vời này của bạn. tôi muốn hỏi rằng tôi có nên bảo quản trong ngăn mát tủ lạnh và được bao lâu nhỉ? cảm ơn bạn
Hannah Dela Cruz says
If you live in a very hot and humid climate, you can store these cookies in an airtight container like a plastic container or a jar and refrigerate for up to 1 week.
Sophie says
SOO good! The perfect amount of chocolate and coffee flavor. The texture is incredible, especially when not over cooked and it is gooey. Making these again!
Hannah Dela Cruz says
So glad you enjoyed the flavor combination and they've found their way into your rotation!
Hana says
These cookies are amazing! I switched the butter for oil (used a little less) still came out incredible. Super decedent.
Hannah Dela Cruz says
So happy to hear the recipe worked with just oil! Thank you for your feedback.
Kim says
Hi. Can you freeze cookies after baking? My dough is chilling the fridge now.
Hannah Dela Cruz says
Absolutely! The baked cookies will freeze just fine. But unbaked dough will not stand up to freezing.
Karla says
Wow, fantastic recipe! Thank you!! Had so much sourdough leftover and made these cookies, the oatmeal ones, your wholewheat sandwich bread and the focaccia. Yes, a lot of baking. All results were amazing, I think the high salt content makes your cookie recipes extra addictive. Everyone lickee their fingers for these. Thanks again! Love your blog!
Serenity says
Hello. Can I add chopped pecans? Also, can I refrigerate the dough for longer so that I can bake it thr next day? Thanks in advance!
Hannah Dela Cruz says
You can totally add pecans and let the dough chill for up to 3 days before baking.
Rachel kliewer says
I see cocoa powder, but it doesn't say when to put it in. I'll try blooming it with the hot coffee. hope it works. I'm excited to try these.
Hannah Dela Cruz says
Hi! The cocoa powder is actually mentioned under the "make the dough" section of the recipe. It should be added in with the all-purpose flour and other dry ingredients.
Courtney says
Your recipe is great! Sadly my cookies do not look like the picture you have on hand. I think I would go smaller in size. They expanded to about the size of my hand. I wish I could send you a picture and maybe tell me what I didn’t do right
Hannah Dela Cruz says
Glad you liked the recipe even though they didn't turn out how you wanted visually.
Emily says
I’m so excited to make these? Will these be ruined if I chill the sough overnight before baking?
Hannah Dela Cruz says
No! You can let this dough ferment in the fridge for up to 3 days. Just don't freeze the cookie dough since in my experience it doesn't bake well from frozen.
Beretty Bravo says
I have a question. Is espresso powder. Or already dissolved in water?
Hannah Dela Cruz says
Brewed espresso.