Double Chocolate Sourdough Cookies Recipe
Make Double Chocolate Sourdough Cookies Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Chocolate Mix-ins & Finishes
Method
Cookie Dough
- 1
Prepare starter
Ensure your sourdough starter is active, recently fed, and bubbly. Measure 1/2 cup (about 120 g) and let it come to room temperature if refrigerated (15–30 minutes).
- 2
Cream butter and sugars
In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 3/4 tsp fine sea salt, and 1/2 tsp instant espresso powder (if using). Ensure there are no lumps in the cocoa.
- 5
Incorporate dry into wet
Gradually add the dry mixture to the wet mixture in two additions, mixing on low speed (or folding by hand) until just combined. Do not overmix — stop as soon as the dough comes together and no streaks of flour remain.
Chocolate Mix-ins & Finishes
- 6
Fold in chocolates
Using a spatula, fold 1 cup semisweet chocolate chips and 1/2 cup chopped dark chocolate into the dough until evenly distributed. If using, fold in 2 tbsp cocoa nibs for extra texture.
- 7
Chill dough (recommended)
Cover the bowl tightly with plastic wrap or a lid and refrigerate the dough for at least 30 minutes to 1 hour. Chilling firms the dough, concentrates flavor, and helps prevent excessive spread. For stronger flavor and a chewier interior, chill up to 12–24 hours; bring dough back to refrigerator-cold (not room temperature) before scooping.
- 8
Preheat and prepare baking sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If baking from chilled dough, allow dough to sit on the counter 5–10 minutes so scoops are workable but still cool.
- 9
Portion cookies
Portion dough into 2-tablespoon (or slightly heaping tablespoon for larger cookies) balls, spacing them about 2–3 inches apart on the prepared sheets. For uniform cookies use a 2-Tbsp cookie scoop; yields about 18–22 cookies depending on size.
- 10
Optional topper
Lightly press a few extra chocolate chips or chunks onto the top of each dough ball for an attractive finish. Sprinkle a tiny pinch of flake sea salt over each cookie if desired.
- 11
Bake
Bake one sheet at a time in the preheated oven for 10–12 minutes for 2-Tbsp cookies. Cookies should look set around the edges but still slightly soft and glossy in the centers. Rotate the pan halfway through if your oven has hot spots.
- 12
Cool
Allow cookies to cool on the baking sheet for 5 minutes to finish setting (they will continue to bake from residual heat), then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
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