Sourdough Double Chocolate Chip Cookies
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.
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.