Sinking your teeth into a freshly baked cookie is one of life’s simple joys, and when chocolate is involved, it becomes irresistible. The magic happens with these utterly delightful triple chocolate sourdough cookies, showcasing a perfect blend of rich cocoa, creamy chocolate chunks, and a tangy hint from the sourdough discard. You won’t just taste chocolate; you’ll savor layers of flavor that dance together in each cookie. The crunch from the edges coupled with the soft, luxurious center creates a cookie experience that leaves store-bought iterations in the dust.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Triple chocolate sourdough cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Triple chocolate sourdough cookies

I still remember the first time I made these cookies. They were a game-changer in our household. My kids were intrigued when they noticed the secret ingredient behind their new favorite treat—sourdough! It was a hit, and I loved how it turned a standard chocolate cookie into something unique and exceptional. Baking often brings out the sweetest memories, and this recipe is fast becoming a cherished one for me.

Why You’ll Love This Recipe

Simple & Quick: You’ll have warm cookies ready in just about 25 minutes!
Irresistible Flavor: The combination of dark chocolate, cocoa, and sourdough creates an amazing depth of flavor.
Eye-Catching Appeal: Who can resist cookies dotted with melting chocolate chunks?
Flexible Serving: Perfect for snack time, parties, or your morning coffee.
Diet-Friendly Options: Use plant-based butter for a dairy-free treat.

Ingredients You’ll Need

100 g unsalted butter (about 7 tablespoons): For a rich and creamy base. Keep your butter at room temperature for easy mixing.
175 g light brown soft sugar (3/4 cup): This adds a lovely caramel flavor and helps keep the cookies moisture-rich.
100 g sourdough discard (about 1/2 cup): The star ingredient! It not only cuts down on waste but also adds a unique tang and depth of flavor.
1 medium egg: Binds the ingredients together; make sure it’s at room temperature for best results.
1 tsp vanilla extract: Brings out the sweetness in the cookie and complements the chocolate beautifully.
225 g plain flour (about 1 ¾ cups): The foundation of your cookies; all-purpose flour gives the right texture.
50 g cocoa powder (about 1/2 cup): Adds that rich chocolatey taste—don’t skimp!
1 tsp bicarbonate of soda: Helps the cookies rise and become soft in the center.
Pinch of sea salt + extra for topping: Enhances the flavors and balances the sweetness.
300 g chocolate chunks (about 1 ½ cups): A mix of dark and milk chocolate for a deliciously decadent bite.

How to Make Triple chocolate sourdough cookies

Preheat the Oven: Start by preheating your oven to 200ºC/180ºC fan. While it heats, line two large baking trays with parchment paper.
Cream the Butter and Sugar: In a bowl, beat together the 100 g unsalted butter, 175 g light brown soft sugar, and 100 g sourdough discard until the mixture is light and fluffy.
Add Wet Ingredients: Add in the 1 medium egg and 1 tsp vanilla extract. Beat once more until combined.
Combine Dry Ingredients: Gradually mix in the 225 g plain flour, 50 g cocoa powder, 1 tsp bicarbonate of soda, and a pinch of sea salt. Stir until just combined.
Incorporate Chocolate Chunks: Gently fold in the 300 g chocolate chunks using a spatula or spoon, ensuring even distribution.
Portion the Dough: Using a 5 cm cookie scoop or a heaped tablespoon, portion the dough onto the prepared trays, placing them with enough space in between for spreading.
Bake the Cookies: Place the trays in the oven and bake for 11-13 minutes. They should be set at the edges but still soft in the center.
Finish with Salt: As soon as they come out of the oven, sprinkle a little extra sea salt on top if desired.
Cool Down: Allow the cookies to cool for 15-20 minutes on the tray before transferring them to a wire rack.

Storing & Reheating

These cookies can be stored at room temperature in an airtight container for about a week. For longer storage, pop them in the fridge where they’ll keep well for up to two weeks. If you want to extend their lifespan, freeze the cookies for up to 3 months in a zip-lock bag or a freezer-safe container. When you crave a chocolate treat, simply reheat them in a preheated oven at 175ºC/350ºF for 5-7 minutes. Keep in mind that the fantastic texture might slightly change after freezing, but a quick warm-up will refresh their taste!

Chef’s Helpful Tips

Watch the baking time; overbaked cookies will firm up too much after cooling.
Make sure your butter is softened—cold butter makes it hard to achieve that creamy mixture.
If the dough seems too soft to scoop, let it chill in the fridge for about 30 minutes.
Experiment with different types of chocolate chunks; a sprinkle of sea salt after baking complements dark or semi-sweet chocolate beautifully.
These cookies can also be frozen before baking! Scoop the dough onto trays and freeze until firm, then transfer to a zip-lock for easy baking whenever the mood strikes.

There’s something incredibly satisfying about enjoying a homemade treat, especially when you’ve added a personal touch with your own sourdough discard. The triple chocolate sourdough cookies are not just about fulfilling a chocolate craving; they are about indulging in a decadent experience. I encourage you to try this recipe and feel free to experiment with flavors and textures. You might just create your own perfect version!

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

You can! Whole wheat flour will change the texture slightly, making it a bit denser and more rustic, but it will still taste fantastic. Consider mixing half whole wheat and half all-purpose for a lighter texture.

What can I substitute for sourdough discard?

If you’re not keen on using sourdough discard, you can replace it with an equal amount of plain yogurt or applesauce. The tanginess will be absent, but you’ll still maintain moisture in the cookies.

How should I store leftover cookies?

Keep your cookies in an airtight container at room temperature for up to a week or refrigerate them for longer freshness. Just be sure to let them come to room temperature before enjoying them again.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough and refrigerate it overnight—just make sure to let it sit at room temperature for about 10-15 minutes before scooping and baking. This really helps with texture, making the cookies even better!

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Triple chocolate sourdough cookies

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Author: Anna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 16 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

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Description

These Triple chocolate sourdough cookies melt in your mouth with rich chocolate goodness. They are simple to prepare and use sourdough discard, making them a wonderful homemade treat perfect for any cookie lover.

Ingredients

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100 g unsalted butter
175 g light brown soft sugar
100 g sourdough discard
1 medium egg
1 tsp vanilla
225 g plain flour
50 g cocoa powder
1 tsp bicarbonate of soda
pinch of sea salt + extra
300 g chocolate chunks

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Instructions

Preheat the oven to 200ºC/180ºC fan and line two large trays with parchment paper.
In a bowl, beat together the unsalted butter, light brown soft sugar, and sourdough discard.
Add the medium egg and vanilla, then mix again until combined.
Incorporate the plain flour, cocoa powder, bicarbonate of soda, and pinch of sea salt, mixing until just combined.
Fold in the chocolate chunks thoroughly.
Portion out the cookies using a 5cm scoop or a heaped tablespoon.
Place the cookies on the lined trays, ensuring there is enough space between them to allow for spreading.
Bake for 11-13 minutes, and sprinkle with a little extra sea salt if desired after removing from the oven.
Allow the cookies to cool for 15-20 minutes on the trays before serving.

Notes

These cookies can be stored in an airtight container for up to a week.
For a sweeter touch, increase the amount of chocolate chunks if desired.
Make sure not to overmix the batter to keep cookies soft and chewy.