Espresso Chocolate Cookies with Sourdough Discard
These espresso chocolate cookies are rich, chewy, and deeply flavorful, combining the boldness of espresso with the tangy complexity of sourdough discard. Perfect for coffee lovers and sustainable bakers, these cookies offer café-level indulgence right from your home kitchen.
Equipment
- Mixing bowls (2 sizes)
- Whisk or hand mixer
- Rubber Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard unfed
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the egg, vanilla extract, and sourdough discard. Mix until well combined.
- In another bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually stir dry ingredients into the wet mixture until no flour streaks remain.
- Fold in chocolate chunks or chips evenly.
- Chill the dough for 30 minutes to deepen flavor and prevent spreading.
- Scoop 1.5-tablespoon portions onto the prepared baking sheet, leaving space between cookies.
- Bake for 12-15 minutes, until edges are firm but centers are still soft.
- Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (Per Cookie, Approximate)
- Calories: 165 kcal
- Fat: 8 g
- Carbohydrates: 22 g
- Protein: 2 g
- Sugar: 14 g
- Fiber: 1 g
