Sourdough Double Chocolate Chip Cookies

These sourdough double chocolate chip cookies are exactly what you need to satisfy that chocolate craving. Using dark chocolate chips, cocoa powder, and chocolate pudding mix, these cookies are rich and gooey.

Enhanced by sourdough discard, it’s like if a sourdough brownie and chocolate chip cookie had a baby. Yeah, they’re that good.

If you like this recipe. you’ll love my Sourdough Apple Fritter Focaccia and Sourdough Cinnamon Roll Focaccia. It’s where my obsession with sweet sourdough recipes began.

With no fermentation time or chilling required, you can have fresh sourdough double chocolate chip cookies on the table in under an hour!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).

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Sourdough Double Chocolate Chip Cookies Recipe

Sourdough Double Chocolate Chip Cookies

Hello Honeycomb

These sourdough double chocolate chip cookies are rich and gooey. Made with sourdough discard and loaded with dark chocolate chips and chocolate pudding, you can make them in under an hour with no chilling required.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 410 kcal

Equipment

• Mixer or mixing bowl
• Measuring cups
• Measuring spoons
• Spatula
• Baking pan
• Parchment paper

Ingredients

  

• 1 cup salted butter 2 sticks, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• ½ cup sourdough discard
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 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 softened butter and sugars. Beat on medium speed or mix by hand for 2 minutes until creamed together.
• Add eggs, sourdough discard, vanilla extract, baking soda, and salt to mixture and mix to combine. Use a spatula to scrape down the sides of the bowl as needed to make sure everything is mixed evenly.
• Add cocoa powder and instant chocolate pudding mix to the batter. Mix to combine.
• Add flour slowly by adding ½ cup at a time and mixing each time. This ensures the flour gets mixed evenly and keeps the dough soft, resulting in gooey cookies.
• Once flour has been fully mixed, add dark chocolate chips and mix to distribute evenly. The dough will be soft and easy to scoop.

Baking

• Preheat the oven to 350℉ (180℃). Using large kitchen spoons or a cookie scoop, drop rounded spoonfuls of dough onto a parchment lined cookie sheet. Leave adequate space between them because the cookies will spread out while baking.
• Bake at 350℉ (180℃) for 10-12 minutes until the edges are slightly firm to the touch and the center still looks slightly under-baked.

  It can be tough to tell doneness with a dark chocolate cookie so I recommend testing baking with one cookie before doing a whole tray. You want crispy edges and a slightly under-baked center. Allow cookies to set on baking tray for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Baking Tip:  With dark chocolate cookies it can be tricky to tell when they’re done baking. Before putting in a whole tray, test your baking time with one cookie in the center of a baking sheet. You want a slightly under-baked center with crispy edges if you want a gooey cookie. Allow the cookies to set on the baking tray for 5 minutes before transferring to a wire cooling rack.

Key Ingredient: The secret ingredient to these rich chocolate sourdough cookies is the chocolate instant pudding packet! My number one tip: don’t skip the pudding. It creates the perfect gooey, fudgy cookie.

Why you’ll love this recipe

• This double chocolate sourdough discard cookie recipe is quick and EASY. There’s no bulk fermentation time and no chilling of the dough required. You can whip up a batch in no time!
• It’s a chocolate sourdough dream come true. It combines simple pantry staples, a secret ingredient (spoiler–it’s pudding mix), and sourdough discard into the gooey, chocolate sourdough cookie you’ve been craving.

Important Ingredients

This recipe uses many pantry staples but some ingredients to note:

• Sourdough discard – You don’t need to feed your sourdough starter for this recipe. You can use flat, unfed sourdough discard or recently fallen sourdough starter. Either is fine! It really doesn’t matter since it is being used to enhance the flavor, not what’s being used to make the cookies rise.
• Instant chocolate pudding mix – This is the secret ingredient so shhh! All your friends will be asking how you made these amazing cookies and this is how. Use a packet of dry instant chocolate pudding mix (standard 3.9 ounce package). Just add the dry mis straight into the batter.
• Unbleached flour – My favorite unbleached flour is the organic King Arthur flour. You can use the King Arthur regular unbleached all purpose flour or the bread flour here. Either is fine.
• Dark chocolate chips – They provide that rich, fudgy flavor.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

How to Make Sourdough Double Chocolate Chip Cookies

Making the Dough

While making the dough, set your oven to 350℉ (180℃) to preheat.

Step 1: In a stand mixer or large bowl, combine softened butter and sugars. Beat on medium speed or mix by hand for 2 minutes until creamed together. The sugar-butter should be fluffy.

Step 2: Add eggs, sourdough discard, vanilla extract, baking soda, and salt to mixture and mix to combine. Use a spatula to scrape down the sides of the bowl as needed to make sure everything is mixed evenly.

Step 3: Add cocoa powder and instant chocolate pudding mix to the batter. Mix to combine.

Step 4: Add flour slowly by adding ½ cup at a time and mixing each time. This ensures the flour gets mixed evenly and keeps the dough soft, resulting in gooey cookies. Adding too much flour at once will 1) make a mess and 2) could lead to tougher dough. You want extra soft dough for gooey cookies.

Step 5: Once flour has been fully mixed, add dark chocolate chips and mix to distribute evenly. The dough will be soft and easy to scoop.

Baking

Step 1: Preheat the oven to 350℉ (180℃). Using large kitchen spoons or a cookie scoop, drop rounded spoonfuls of dough onto a parchment lined cookie sheet. Leave adequate space between them because the cookies will spread out while baking.

Step 2: Bake at 350℉ (180℃) for 10-12 minutes until the edges are slightly firm to the touch and the center still looks slightly under-baked.

TO TEST DONENESS bake one cookie in the center of your baking sheet before doing a whole tray. You want crispy edges and a slightly under-baked center. Allow cookies to set on baking tray for 5 minutes before transferring to a wire rack to finish cooling.

How to Serve

Sourdough discard double chocolate chip cookies are served best with a classic cold glass of milk. They’re the perfect sourdough chocolate treat for a party, potluck, or late night snack.

Leave a comment below letting me know how you enjoyed this recipe or if you have any questions!

Looking for more after-school snacks? Check out my Easy Chewy Homemade Granola Bars.

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