Sourdough Discard Chocolate Shortbread Cookie Recipe

4.84 from 6 votes

Sourdough Discard Chocolate Shortbread Cookie Recipe

These buttery, melt-in-your-mouth Sourdough Discard Chocoalte Shortbread Cookies are so delicious yet so easy to make. Sourdough discard adds a delicious tang that complements the rich flavor of chocolate.

Prep Time15

Cook Time25

Chill Time4

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 119kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Cookie Dough

236 grams salted butter softened
142 grams powdered sugar sifted
1 teaspoon vanilla extract
43 grams sourdough discard
255 grams all-purpose flour
43 grams Dutch-processed cocoa powder sifted
1 teaspoon espresso powder

Topping

25 grams cane sugar
236 grams dark chocolate chips

Metric - US Customary

Instructions

Make the dough: Combine butter, powdered sugar, and vanilla extract in a large bowl. Stir until combined and no chunks of butter remain.
236 grams salted butter, 142 grams powdered sugar, 1 teaspoon vanilla extract
Stir in sourdough discard until there are no traces of sourdough discard.
43 grams sourdough discard
Add in the flour, cocoa powder, and espresso powder. Fold the ingredients in until a stiff, cohesive dough forms
255 grams all-purpose flour, 43 grams Dutch-processed cocoa powder, 1 teaspoon espresso powder
Chill the dough: Turn the dough out onto a large piece of parchment paper or plastic wrap. Form a log that’s about 14 inches long.
Wrap the dough tightly and place in the refrigerator for at least 4 hours or overnight.
Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and cut the cookies into 28 even portions. Place on the prepared baking sheets.
Bake: Bake for 15 to 20 minutes or until the tops look dry and set.
Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
25 grams cane sugar
Melt the chocolate: Add ⅔ of chocolate chips to a medium-sized heat-proof bowl. Place a small saucepan with an inch of water over medium heat. Once the water begins to simmer, place the bowl with chocolate on top.
236 grams dark chocolate chips
Using the double boiler, melt the dark chocolate, stirring often until an instant-read thermometer registers around 115 F. Remove the bowl from the heat and stir in the remaining chocolate.
Finish the cookies: Half dip the cookies or drizzle chocolate on top. Finish cookies with additional toppings, if using.
Store: Store in a cool dry place for up to 5 days or in an airtight container in the fridge.

Notes

When in doubt, use gram over volume measurements.

If you're using unsalted butter, add ¼ teaspoon salt into the dough.

If your chocolate begins to thicken up and cool down too much, simply put it back on the double broiler and heat until it reaches about 89 F.

Nutrition