Espresso Chocolate Cookies with Sourdough Discard Recipe

Introduction

These Espresso Chocolate Cookies with Sourdough Discard combine rich cocoa and bold espresso for a deeply chocolatey treat. Using sourdough discard adds a subtle tang and chewy texture, transforming simple ingredients into an irresistible homemade cookie. Perfect for coffee lovers and cookie fans alike.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chunks or chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
3. Step 3: Add the egg, vanilla extract, and sourdough discard to the butter-sugar mixture. Stir until well combined.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until no flour streaks remain.
6. Step 6: Fold in the chocolate chunks evenly throughout the dough.
7. Step 7: Chill the dough for 30 minutes to enhance the flavor and prevent excessive spreading during baking.
8. Step 8: Scoop 1.5-tablespoon portions of dough onto the prepared baking sheet, spacing them apart.
9. Step 9: Bake for 12-15 minutes, until the edges are firm but the centers remain soft.
10. Step 10: Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra caffeine kick, increase the espresso powder to 1.5 tablespoons, but avoid adding more than 2 tablespoons to prevent bitterness.
• Use dark chocolate chunks for a richer, more intense flavor or milk chocolate for a sweeter cookie.
• Chill the dough longer for thicker cookies that stay soft inside.
• Substitute the sourdough discard with an equal amount of Greek yogurt if you don’t have discard on hand; it adds moisture and a slight tang.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat frozen cookies in a warm oven or microwave briefly to restore softness and melted chocolate goodness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without sourdough discard?

Yes, you can substitute sourdough discard with plain yogurt or buttermilk in equal amounts to maintain moisture and tanginess, though the flavor will be slightly different.

Why does espresso powder enhance chocolate flavor?

Espresso powder contains roasted coffee compounds that boost cocoa’s natural bitterness, making the chocolate taste richer and more complex. It deepens the flavor without adding a strong coffee taste.

Espresso Chocolate Cookies with Sourdough Discard Recipe

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★★★★★

4.8 from 88 reviews

These Espresso Chocolate Cookies with Sourdough Discard combine rich cocoa, intense espresso, and a hint of tangy sourdough discard to create a soft, chewy cookie with a complex flavor profile. Perfectly balanced with melted butter, brown sugar, and chocolate chunks for pockets of molten delight, these cookies offer a sophisticated twist on a classic favorite and utilize sourdough discard to reduce food waste while adding unique texture and depth.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 45 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sourdough discard (unfed)

Dry Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add-ins

• 1 cup semi-sweet chocolate chunks or chips

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
2. Combine wet ingredients: In a large bowl, whisk together the melted and cooled butter with the brown sugar and granulated sugar until the mixture is smooth and creamy, ensuring the sugars begin to dissolve.
3. Add egg, vanilla, and sourdough discard: Incorporate the egg, vanilla extract, and sourdough discard into the wet mixture, mixing until fully combined and uniform in texture.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt to evenly distribute the leavening and flavor components.
5. Combine wet and dry: Gradually fold the dry ingredient mixture into the wet ingredients, stirring until no flour streaks remain and the dough is smooth but thick.
6. Fold in chocolate chunks: Gently fold the semi-sweet chocolate chunks or chips into the dough to distribute them evenly throughout the cookie batter.
7. Chill the dough: Place the dough in the refrigerator to chill for 30 minutes. This step deepens the flavors and helps control spreading during baking.
8. Portion cookies: Using about 1.5 tablespoons of dough per cookie, scoop and space them evenly on the prepared baking sheet, ensuring enough room for spreading.
9. Bake: Bake in the preheated oven for 12 to 15 minutes, until the cookie edges are firm but the centers remain soft for a chewy texture.
10. Cool cookies: Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing them from breaking.

Notes

• Chilling the dough enhances flavor and minimizes spreading for chewier cookies.
• Use semi-sweet chocolate chunks for pockets of gooey chocolate; chips can be substituted if necessary.
• Sourdough discard adds a subtle tang and chewiness without the need for additional leavening.
• To intensify the espresso flavor, use high-quality espresso powder and avoid substituting it with instant coffee granules.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• These cookies stay soft even after cooling thanks to the melted butter and sourdough discard combination.

Keywords: chocolate cookies, cookies with sourdough discard, espresso chocolate cookies, sourdough chocolate cookies, sourdough discard chocolate cookies