Espresso Chocolate Cookies with Sourdough Discard Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in chocolate chunks: Gently fold the semi-sweet chocolate chunks or chips into the dough to distribute them evenly throughout the cookie batter.
- 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.
- 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.
- 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.
- 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
