Sourdough Discard Double Chocolate Cookies

Ingredients (makes about 20)

• 220 g butter, softened

• 200 g white sugar ( 1 cup)

• 100 g brown sugar (1/2 cup)

• 1 large egg

• 70 g sourdough discard (unfed, room temp)

• 1 tsp vanilla extract

• 310 g plain flour (2 & 1/2 cups)

• 40 g cocoa powder

• 1 tsp baking soda

• Pinch of salt (skip if using salted butter)

• Chocolate chips – measure with your heart ❤️

Method

1. Cream – In a large bowl, beat butter and both sugars together until pale and fluffy (2–3 minutes).

2. Add wet – Mix in the egg, sourdough discard, and vanilla until fully incorporated.

3. Dry mix – In another bowl, whisk together flour, cocoa, baking soda, and salt.

4. Combine – Gently fold the dry ingredients into the wet until just mixed. Stir in as many chocolate chips as your heart says.

5. Chill – Cover and refrigerate for at least 1–2 hours (overnight gives even thicker, richer cookies).

6. Bake – Preheat oven to 180 °C (350 °F). Scoop balls of dough (about 2–3 tbsp each) onto a lined tray, leaving room to spread. Bake 12–14 minutes, until edges are set but centers are soft.

7. Set – Let them rest on the tray for 5 minutes before transferring to a rack.

For super thick, chunky cookies:
– Chill overnight and bake straight from cold.
– Use a higher scoop (¼ cup balls) and don’t flatten before baking.