Sourdough Discard Chocolate Shortbread Cookies
These Sourdough Discard Chocolate Shortbread Cookies are buttery, crisp, and rich with cocoa flavor. A touch of espresso deepens the chocolate, while sourdough discard adds tang and depth. Finished with a silky dark chocolate drizzle and a sprinkle of sugar, they’re the perfect balance of indulgence and sophistication, ideal for coffee lovers and bakers who hate wasting discard.
Ingredients
Cookie Dough
- 236 g salted butter softened
- 142 g powdered sugar sifted
- 1 tsp vanilla extract
- 43 g sourdough discard
- 255 g all-purpose flour
- 43 g Dutch-processed cocoa powder
- 1 tsp espresso powder
Topping
- 25 g granulated sugar
- 236 g dark chocolate chips
Instructions
- Beat softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Stir in vanilla extract and sourdough discard until well combined.
- In another bowl, sift together flour, cocoa powder, and espresso powder.
- Gradually add dry ingredients to wet mixture, stirring just until a soft dough forms.
- Shape the dough into a log, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Slice chilled dough into ½-inch rounds and place on the prepared sheet.
- Bake 12–15 minutes or until cookies are firm but not overbaked.
- Cool completely on a wire rack; cookies will firm up as they cool.
- Melt dark chocolate chips in 20-second microwave intervals, stirring each time until smooth.
- Drizzle melted chocolate over cooled cookies with a spoon or piping bag.
- Sprinkle with granulated sugar while chocolate is still wet for sparkle.
- Optional: Chill cookies for 10 minutes after drizzling to help chocolate set.
- Let chocolate harden fully before serving. Enjoy with a hot cup of coffee.
Notes
Nutritional Info (Approx. per cookie)
- Calories: 180
- Carbohydrates: 18 g
- Fat: 11 g
- Protein: 2 g
- Sugar: 10 g
