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Fudgy sourdough chocolate cookies bake up like the chewy edge of a brownie, intensely chocolaty, crackly-topped, and loaded with dark chocolate. The sourdough discard adds depth, and browned butter takes the flavor next-level. No sourdough starter? Make our chocolate truffle cookies.
Here’s Why This Chocolate Sourdough Cookie Recipe Works
Browned butter = big flavor + better texture: Browning drives off water, which helps balance the moisture from the sourdough discard. Bonus: it adds deep, nutty richness you won’t get from plain melted butter.
Sourdough discard boosts depth: Adds subtle tang and complexity without tasting like bread.
Double chocolate hit: Melted chocolate and cocoa powder make sure the chocolate flavor punches through.
Just the right chew: Ditching the egg whites makes room for the liquid in the sourdough, and egg yolks keep the texture fudgy, not cakey. A long chill in the fridge gives structure.
If you’re into that deep, rich cookie vibe, don’t miss our sourdough chocolate chip cookies or our sourdough brownies.
Recipe Tips
Watch the browned butter: Brown the butter just until you see amber flecks. Go too long, and it turns bitter.
Use discard that’s not too old: Older discard still works fine, but for the best flavor, use discard that’s no more than 4 to 5 days old.
Chill the dough: At least 6 hours in the fridge. It improves the flavor and helps the cookies hold shape.
Flatten if you like thinner cookies: These don’t spread much, so press them down before baking if you want less chunk.
Weigh your ingredients: Especially flour. Too much and you’ll lose the fudgy texture.
Bake from frozen: You can freeze pre-scooped dough and bake straight from the freezer. Just tack on a couple minutes.
Chocolate Sourdough Discard Cookies
These fudgy sourdough chocolate cookies are what happens when brownie edges and cookie middles team up. They’re intense, chewy, and deeply chocolaty. You’ll want a stash of dough in the freezer at all times.
Want more sourdough discard recipes? Try my sourdough chocolate cake or my sourdough cake donuts.
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Sourdough Chocolate Fudge Cookies
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Ingredients
- 1 cup unsalted butter, 16 tablespoons; 226 grams
- 1 cup dark chocolate, chopped, or semi sweet chocolate chips, 170 grams
- ¾ cup brown sugar, packed, 160 grams
- ½ cup granulated sugar, 100 grams
- ¾ cup sourdough discard, 170 grams
- 2 to 3 tablespoons instant espresso powder
- 2 teaspoons vanilla extract
- 2 egg yolks, 30 to 36 grams
- 2-¼ cups all-purpose flour, 270 grams
- ½ cup unsweetened cocoa powder, 42 grams
- 1-½ teaspoons baking powder
- 1 teaspoon baking soda
- 1-¼ teaspoon salt
- 2 cups semisweet chocolate chips, or chopped chocolate
- 1 to 2 tablespoons large-flake sea salt (such as Maldon), optional
Instructions
Brown the Butter & Melt the Chocolate
- In a small saucepan over medium heat, melt the butter, stirring frequently. It will foam and then the milk solids will start to turn golden brown. Keep stirring until you see deep amber flecks forming.
- Remove the pan from heat as soon as the milk solids turn deep amber to prevent burning. Let the butter cool for 1 to 2 minutes until it’s warm but no longer scorching hot.
- Pour the warm browned butter into a large mixing bowl. Add the 1 cup of chopped dark chocolate and stir until smooth and fully melted. If the butter cooled too much to melt the chocolate, zap it in the microwave for a few seconds.
Mix the Dough
- Add the brown sugar and granulated sugar to the bowl with the butter-chocolate mixture. Stir until well combined.
- Mix in the sourdough discard, espresso powder, and vanilla extract, stirring until fully incorporated.Blend in the egg yolks, mixing until smooth.
- Place a metal sifter over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined, ensuring no dry streaks remain.
- Fold in the semi-sweet chocolate chips or chopped chocolate.
Portion and Chill
- Using a #40 cookie scoop (about 2 tablespoons), scoop the dough into balls and place them close together on a baking sheet. (If you want large cookies, use ¼ cup scoops).
- Cover with plastic wrap and refrigerate for at least 6 hours or up to 72 hours. (Chilling helps develop the flavor and improves texture.)
Bake the Cookies
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the chilled dough balls 2 inches apart on the prepared baking sheet.
- Bake for 8 to 9 minutes, or until the edges are set but the centers still look slightly soft. If using a ¼ cup scoop for larger cookies, bake for 11 to 13 minutes.
- Remove from the oven and immediately sprinkle with Fleur de sel (if using). The cookies will look soft and slightly underbaked when they come out, but don’t worry, as they cool, the chocolate and butter will firm up. They’ll be too delicate to move right away, so let them sit on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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