Description
Delight in these rich and gooey Sourdough Double Chocolate Chip Cookies that combine the tangy depth of sourdough discard with intense cocoa and chocolate chips. Perfectly soft with crispy edges, these cookies bring together a unique blend of flavors and textures for a decadent treat.
Ingredients
Cookie Dough
- 1 cup salted butter (2 sticks, softened)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup sourdough discard
- 2 tsp vanilla paste
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa powder
- 1 package instant chocolate pudding mix (3.9 ounce package)
- 2½ cups all purpose flour
- 2 cups dark chocolate chips
Instructions
- Making the Dough: In a stand mixer or large bowl, combine the softened butter with the white sugar and brown sugar. Beat on medium speed or mix by hand for 2 minutes until the mixture is thoroughly creamed and fluffy.
- Add Wet Ingredients: Incorporate the eggs, sourdough discard, and vanilla paste into the creamed mixture. Then add baking soda and salt. Mix until all ingredients are evenly combined, using a spatula to scrape down the sides of the bowl as needed.
- Add Cocoa and Pudding Mix: Stir in the cocoa powder and instant chocolate pudding mix until fully integrated into the batter, creating a rich chocolate base for the cookies.
- Add Flour Gradually: Slowly add the all-purpose flour, about ½ cup at a time, mixing well after each addition. This gradual incorporation ensures even mixing and yields a soft, gooey dough perfect for cookies.
- Incorporate Chocolate Chips: Once the flour is fully combined, fold in the dark chocolate chips evenly throughout the dough. The dough should be soft and easy to scoop at this stage.
- Prepare to Bake: Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper. Using large kitchen spoons or a cookie scoop, drop rounded spoonfuls of dough onto the prepared tray, making sure to leave enough space for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. Look for slightly firm edges with a center that remains a bit under-baked for the perfect chewy texture. Since dark chocolate cookies can be tricky to judge, test bake one cookie first to find your preferred doneness.
- Cooling: Let the cookies set on the baking tray for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely. This helps them firm up while keeping the centers soft and gooey.
Notes
- Using sourdough discard adds a subtle tangy flavor and moisture to the cookies.
- The instant pudding mix helps keep the cookies soft and chewy.
- Be careful not to overbake; the cookies should have crispy edges but a slightly undercooked center.
- For even baking, use a cookie scoop to ensure uniform sizing.
- Store cookies in an airtight container to maintain freshness for up to a week.
