Triple Chocolate Sourdough Cookie Recipe
Easy to bake triple chocolate sourdough discard cookies with a chocolate cookie dough, and triple chocolate chinks throughout
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Servings: 16 cookies
Ingredients
- 100 g unsalted butter
- 175 g light brown soft sugar
- 100 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
Instructions
- Preheat the oven to 200ºc/180ºc fan and line two large trays with parchment
- Beat together the butter, sugar and sourdough discard in a bowl
- Add the egg, vanilla and beat again
- Add the flour, cocoa powder, bicarbonate, and salt, and mix to combine
- Mix through the chocolate chunks
- Portion the cookies, I use a 5cm scoop but a heaped tablespoon also works
- Split the cookies between the trays with gaps in between as they will likely spread
- Bake for 11-13 minutes and then sprinkle with a little extra sea salt if you want when fresh out of the oven
- Leave to cool for 15-20 minutes
Notes
- These will last for 3-4+ days
- These can freeze for 3+ months
- I use this 5cm scoop for the cookies
- I use unfed starter from the fridge but fed starter can also work