Hello, food lovers! I’m Meriem, your go-to chef and food blogger, and today I’m thrilled to share a recipe that’s close to my heart: Overnight Sourdough Chocolate Sandwich Cookies. These cookies are a delightful blend of rich cocoa flavor, tangy sourdough goodness, and a luscious vanilla buttercream filling. Whether you’re a sourdough enthusiast or just craving a unique treat, this recipe is designed to impress. The overnight chilling process enhances the flavor, making every bite a heavenly experience. Let’s dive into this indulgent journey together!
Table of Contents
Why You’ll Love This Recipe
- Unique Flavor: The sourdough starter adds a subtle tang that balances the sweetness, creating a complex, unforgettable taste.
- Make-Ahead Magic: The dough chills overnight, making it perfect for busy schedules—just prep, rest, and bake!
- Versatile Treat: Ideal for parties, gifting, or cozy nights in, these cookies are a crowd-pleaser.
- Customizable: From fillings to toppings, you can tweak this recipe to suit your style.
- Fun to Make: Rolling dough and assembling sandwiches is a joy for bakers of all levels.
What you will need?
Here’s everything you need to create these delectable cookies. I’ve included substitutions and their uses to make this recipe accessible for everyone.
For the Cookies
- 1 1/4 cups (150g) all-purpose flour 🍚
Purpose: Provides structure for soft, chewy cookies.
Substitutions:- Whole wheat flour (1:1 ratio): Adds a nutty flavor but may make cookies denser.
- Gluten-free flour blend (1:1 ratio): Perfect for gluten-sensitive bakers; ensure it contains xanthan gum for binding.
- 1/2 cup (100g) sourdough starter (active or discard) 🍞
Purpose: Imparts a tangy depth and aids in dough texture.
Substitutions:- Greek yogurt (1/2 cup): Mimics the tang and moisture; adjust flour slightly if too wet.
- Buttermilk (1/2 cup): Offers similar acidity; reduce butter by 1 tbsp to balance moisture.
- 1/2 cup (50g) cocoa powder 🍫
Purpose: Delivers rich chocolate flavor.
Substitutions:- Dutch-processed cocoa (1:1): For a smoother, darker taste.
- Carob powder (1:1): A caffeine-free alternative with a milder flavor.
- 1/2 tsp (3g) baking powder 🧁
Purpose: Helps cookies rise slightly for a tender crumb.
Substitutions: None recommended, as it’s critical for texture. - 1 tsp (7g) baking soda 🧁
Purpose: Reacts with sourdough’s acidity for proper lift.
Substitutions: None recommended; baking soda is key. - 1/4 tsp (3g) salt 🧂
Purpose: Enhances flavors and balances sweetness.
Substitutions:- Sea salt (1:1): For a bolder flavor.
- Kosher salt (1:1): Slightly less intense but works well.
- 1 cup (200g) granulated sugar 🍬
Purpose: Sweetens and tenderizes the dough.
Substitutions:- Brown sugar (1:1): Adds molasses notes and chewiness.
- Coconut sugar (1:1): For a caramel-like flavor; may darken cookies.
- 2/3 cup (150g) butter, softened (salted or unsalted) 🧈
Purpose: Adds richness and moisture.
Substitutions:- Coconut oil (1:1): Dairy-free option with a slight coconut flavor.
- Margarine (1:1): Vegan-friendly; ensure it’s baking-grade.
- 1 large egg 🥚
Purpose: Binds ingredients and adds structure.
Substitutions:- Flax egg (1 tbsp flaxseed meal + 3 tbsp water): Vegan alternative; let sit 5 minutes before using.
- Applesauce (1/4 cup): Adds moisture; may make cookies softer.
For the Filling
- 1/2 cup (110g) butter, softened (salted or unsalted) 🧈
Purpose: Creates a creamy base for the filling.
Substitutions:- Coconut oil (1:1): Vegan option; chill slightly for spreadable texture.
- Vegan butter (1:1): Dairy-free and flavorful.
- 1 tsp (5g) vanilla extract 🌸
Purpose: Adds warmth and depth to the filling.
Substitutions:- Almond extract (1/2 tsp): For a nutty twist; use less as it’s stronger.
- Vanilla bean paste (1:1): For intense vanilla specks.
- 2 3/4 cups (315g) powdered sugar 🍬
Purpose: Sweetens and thickens the filling.
Substitutions:- Homemade powdered sugar (blend granulated sugar): Ensure it’s finely ground.
- Erythritol powder (1:1): Low-carb option; may have a cooling effect.
- 1/2 tsp (3g) salt 🧂
Purpose: Balances sweetness for a well-rounded filling.
Substitutions: Same as cookie salt options.
Equipment
- Large mixing bowl: For combining dough ingredients.
- Stand mixer or hand mixer: Makes creaming butter and mixing filling easier.
- Measuring cups and spoons: For precise ingredient amounts.
- Spatula: For scraping bowls and folding dough.
- Baking sheets: At least two for efficient baking.
- Parchment paper or silicone baking mats: Prevents sticking.
- Cooling rack: Ensures cookies cool evenly.
- Cookie scoop: For uniform dough balls.
- Rolling pin (optional): If you prefer rolling and cutting dough.
Step-By-Step Guiding
Let’s make these cookies step-by-step. I’ve added detailed instructions, tips, and extra steps to ensure success.
Step 1: Prepare the Dough
In a large mixing bowl, combine 1 1/4 cups (150g) all-purpose flour, 1/2 cup (50g) cocoa powder, 1/2 tsp (3g) baking powder, 1 tsp (7g) baking soda, and 1/4 tsp (3g) salt. Whisk thoroughly to evenly distribute the dry ingredients.
Tip: Sift the cocoa powder if it’s lumpy to avoid grainy dough.
In a separate bowl or stand mixer, cream 2/3 cup (150g) softened butter with 1 cup (200g) granulated sugar until light and fluffy, about 2–3 minutes. Add 1 large egg and 1/2 cup (100g) sourdough starter, mixing until fully incorporated.
Tip: Ensure the butter is soft but not melted for the best texture.
Step 2: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a soft dough forms. The dough should be slightly sticky but hold together.
Tip: Avoid overmixing to keep cookies tender. If the dough feels too wet, add 1 tbsp flour at a time.
Step 3: Chill the Dough
Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 4–12 hours (up to 48 hours for deeper flavor). Chilling firms the dough, enhances the sourdough tang, and makes it easier to handle.
Tip: For faster chilling, divide the dough into two smaller discs to cool evenly.
Step 4: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures easy cookie removal and even baking.
Tip: If your oven runs hot, lower the temperature to 340°F to prevent over-browning.
Step 5: Shape the Cookies
Remove the dough from the fridge and let it sit for 5–10 minutes if it’s too firm. Scoop tablespoon-sized portions (or use a cookie scoop) and roll into 1-inch balls. Place them 2 inches apart on the baking sheets. Gently flatten each ball with your palm or the bottom of a glass to about 1/4-inch thickness.
Tip: For uniform cookies, weigh each ball (about 20g) or use a scoop. Dust your hands with flour if the dough sticks.
Step 6: Bake to Perfection
Bake one sheet at a time for 10–12 minutes, until the edges are set but the centers are still soft. The cookies will firm up as they cool.
Tip: Rotate the baking sheet halfway through for even baking. Avoid overbaking to maintain a fudgy texture.
Step 7: Cool Completely
Transfer cookies to a wire rack to cool completely, about 20 minutes. This prevents the filling from melting when assembled.
Tip: If you’re in a hurry, pop the cookies in the fridge for 10 minutes to speed up cooling.
Step 8: Make the Filling
In a medium bowl, beat 1/2 cup (110g) softened butter until creamy, about 1 minute. Add 1 tsp (5g) vanilla extract and gradually mix in 2 3/4 cups (315g) powdered sugar, beating until smooth and fluffy. Add 1/2 tsp (3g) salt and mix until fully combined.
Tip: If the filling is too thick, add 1 tsp milk or cream; if too thin, add more powdered sugar, 1 tbsp at a time.
Step 9: Assemble the Sandwiches
Spread or pipe a generous layer (about 1–2 tsp) of filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to create sandwiches.
Tip: Use a piping bag for a neat, professional look. Chill assembled cookies for 10 minutes to set the filling.
Step 10: Serve and Enjoy
Arrange your cookies on a platter and serve immediately, or store as directed below. These are best enjoyed at room temperature with a glass of milk or coffee.
Tip: For a fun twist, roll the edges of the sandwiches in sprinkles or crushed nuts before serving.
How to Store & Reheat
- Room Temperature: Store cookies in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
- Refrigerator: Keep in an airtight container for up to 1 week. Let sit at room temperature for 10 minutes before serving for the best texture.
- Freezer: Freeze assembled cookies or just the cookie halves for up to 3 months. Wrap individually in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before filling or serving.
- Reheating: Not recommended, as cookies are best enjoyed at room temperature. If filling softens, chill for 10 minutes to firm up.
Topping Suggestions
Elevate your cookies with these creative toppings:
- Sprinkles: Colorful nonpareils or chocolate jimmies for a festive touch.
- Crushed Nuts: Hazelnuts or almonds add crunch and flavor.
- Drizzled Chocolate: Melted dark or white chocolate for a decadent finish.
- Sea Salt Flakes: A pinch on the filling for a sweet-salty contrast.
- Coconut Flakes: Toasted coconut for a tropical vibe.
What to Serve With
Pair these cookies with:
- Beverages: Cold milk, hot coffee, or chai tea to complement the chocolatey richness.
- Desserts: Vanilla ice cream for a cookies-and-cream sundae.
- Savory Bites: Cheese platters to balance the sweetness at gatherings.
- Fruit: Fresh berries for a refreshing contrast.
FAQs
What if I don’t have a sourdough starter?
No starter? Use 1/2 cup Greek yogurt or buttermilk instead. Both mimic the tang and moisture, though the flavor will be slightly different.
Can I make gluten-free Chocolate cookies?
Absolutely! Swap all-purpose flour for a 1:1 gluten-free flour blend. Check that your sourdough starter is gluten-free if needed.
How long can I chill the Chocolate cookies dough?
You can chill the dough for 4–48 hours. Longer chilling (up to 48 hours) deepens the flavor, but 12 hours is ideal for most schedules.
Can I use sourdough discard for Chocolate cookies recipe?
Yes! Sourdough discard works perfectly and adds the same tangy flavor. Just ensure it’s not older than a week for the best taste.
Overnight Sourdough Chocolate Sandwich Cookies: A Decadent Treat
Ingredients
- 1 1/4 cups 150g all-purpose flour 🍚
- 1/2 cup 100g sourdough starter (or discard) 🍞
- 1/2 cup 50g cocoa powder 🍫
- 1/2 tsp 3g baking powder 🧁
- 1 tsp 7g baking soda 🧁
- 1/4 tsp 3g salt 🧂
- 1 cup 200g sugar 🍬
- 2/3 cup 150g butter, softened (salted or unsalted) 🧈
- 1 egg 🥚
- 1/2 cup 110g butter, softened (salted or unsalted) 🧈
- 1 tsp 5g vanilla extract 🌸
- 2 3/4 cups 315g powdered sugar 🍬
- 1/2 tsp 3g salt 🧂
Instructions
- In a large bowl, mix 1 1/4 cups (150g) flour, 1/2 cup (100g) sourdough starter, 1/2 cup (50g) cocoa powder, 1/2 tsp (3g) baking powder, 1 tsp (7g) baking soda, 1/4 tsp (3g) salt, 1 cup (200g) sugar, 2/3 cup (150g) softened butter, and 1 egg until a dough forms. Place the dough into a bowl and place into the fridge for around 4 To 12 hours (it can go up to 48 hours though).
- Preheat your oven to 190C. Roll the dough into 1-inch balls and place on a baking sheet and gently press the dough balls flat. Bake at 350°F (175°C) for 12 minutes. Cool completely on a wire rack. 🍪🔥⏲️
- For the filling, beat 1/2 cup (110g) softened butter, 1 tsp (5g) vanilla extract, 2 3/4 cups (315g) powdered sugar, and 1/2 tsp (3g) salt until smooth and creamy. 🧈🌸🍬🧂
- Spread a generous layer of filling on the flat side of half the cookies. 🍫
- Top with the remaining cookies to form sandwiches. Serve and enjoy. 🍪🍽️
These Overnight Sourdough Chocolate Sandwich Cookies are more than just a dessert—they’re a labor of love that brings joy to every bite. The tangy sourdough, fudgy cookies, and creamy filling create a perfect harmony of flavors. Whether you’re baking for a special occasion or treating yourself, this recipe is sure to become a favorite. Try it out, experiment with toppings, and share your creations with me in the comments below. Happy baking!
