Sourdough Discard Chocolate Shortbread Cookies With Coffee Flavor!

If you’ve ever wondered what to do with your extra sourdough discard, you’re in for a treat! These Sourdough Discard Chocolate Shortbread Cookies With Coffee Flavor are buttery, crisp, and infused with deep chocolate and espresso notes. Perfect for pairing with a cup of coffee or as a sweet indulgence after dinner, they bring together rich flavors with minimal effort. Plus, the touch of sourdough discard adds a subtle tang that takes these cookies to a whole new level. So, let’s get baking!

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Equipment

• Mixing Bowls – For combining ingredients.
• Electric Mixer – Helps achieve a smooth and creamy butter mixture.
• Spatula – Essential for scraping down the sides of the bowl.
• Plastic Wrap – For wrapping and chilling the dough.
• Sharp Knife – To slice the dough evenly.
• Baking Sheet – For baking the cookies.
• Parchment Paper – Prevents sticking and ensures even baking.
• Wire Rack – For cooling the cookies properly.

What you Will Need ?

Cookie Dough

• 236g salted butter (softened)
  Substitutions: Unsalted butter + ½ tsp salt; dairy-free butter for a vegan option.
• 142g powdered sugar (sifted)
  Substitutions: Granulated sugar (texture will be slightly different), coconut sugar for a less refined option.
• 1 tsp vanilla extract
  Substitutions: Almond extract for a nuttier flavor, or maple syrup for a caramel-like hint.
• 43g sourdough discard
  Substitutions: 1 tbsp Greek yogurt or buttermilk for similar acidity and moisture.
• 255g all-purpose flour
  Substitutions: Whole wheat flour (for a heartier texture), gluten-free flour blend (1:1 ratio for GF version).
• 43g Dutch-processed cocoa powder
  Substitutions: Natural cocoa powder (flavor will be slightly less rich), carob powder for a caffeine-free alternative.
• 1 tsp espresso powder
  Substitutions: Instant coffee powder (slightly milder), or omit for a purely chocolatey flavor.

Topping

• 25g granulated sugar
  Substitutions: Brown sugar for a caramelized touch, coconut sugar for a less refined option.
• 236g dark chocolate chips
  Substitutions: Milk chocolate (for a sweeter profile), white chocolate (for contrast), or vegan chocolate chips.

Step-by-Step Directions (With Pro Tips!)

Cream the Butter & Sugar – In a large bowl, beat the softened butter and powdered sugar until light and fluffy (about 2-3 minutes). This step is key for that melt-in-your-mouth texture!
📝 Tip: Use a stand mixer for an ultra-light consistency.

Mix in the Flavor Boosters – Stir in the vanilla extract and sourdough discard until well combined. The discard adds a hint of tanginess, enhancing the overall richness of the cookies.
📝 Tip: Make sure your discard is at room temperature to blend smoothly.

Combine the Dry Ingredients – In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, and espresso powder. Slowly mix the dry ingredients into the wet mixture, stirring just until a dough forms.
📝 Tip: Overmixing will make the cookies dense, so mix just until combined.

Shape & Chill – Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential for getting that signature shortbread snap!
📝 Tip: For perfectly even cookies, use a ruler to measure and shape the dough evenly.

Preheat & Prep – Set the oven to 175°C (350°F) and line a baking sheet with parchment paper. Let the chilled dough sit at room temperature for 5 minutes before slicing to prevent cracking.

Slice & Bake – Cut the chilled dough into ½-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes or until firm but not overbaked. Let the cookies cool completely on a wire rack.
📝 Tip: If the cookies feel soft when they come out, don’t worry! They will firm up as they cool.

Chocolate Drizzle – Melt the dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time until smooth. Drizzle over the cooled cookies using a spoon or piping bag.
📝 Tip: Add a teaspoon of coconut oil to the melted chocolate for an extra glossy finish.

Final Touch – Sprinkle with granulated sugar while the chocolate is still wet for a sparkly, crunchy finish. You can also use crushed nuts or sea salt for an added flavor contrast.

Extra Chilling (Optional) – For a gourmet touch, refrigerate the cookies for 10 minutes after adding the chocolate drizzle. This helps the chocolate set faster and prevents smudging.

Let the Magic Happen – Allow the chocolate to set before serving. Then, enjoy these luxurious cookies with a fresh cup of coffee!

Baking Tips & Tricks

• Room Temperature Butter – Ensures even mixing and a smoother dough.
• Chill the Dough – Helps maintain shape and prevents excessive spreading.
• Dutch-Processed Cocoa – Provides a deeper, more intense chocolate flavor than regular cocoa powder.
• Don’t Overbake – Shortbread cookies firm up as they cool, so take them out when they’re set but not overly crisp.
• Espresso Powder Boost – Enhances the chocolate depth without making the cookies taste overly like coffee.

Tips for Perfect Cookies

• Room Temperature Butter: Ensure your butter is softened to room temperature for easy creaming.
• Chill the Dough: Don’t skip the chilling step; it prevents the cookies from spreading too much during baking.
• Uniform Slices: For even baking, slice the dough uniformly.
• Storage: Store the cookies in an airtight container to maintain their freshness.

Variations to Try

Feeling adventurous? Here are some variations to consider:

• Nutty Twist: Add finely chopped nuts like hazelnuts or almonds to the dough for added crunch.
• Spicy Kick: Incorporate a pinch of cayenne pepper into the dry ingredients for a subtle spicy note that complements the chocolate.
• Citrus Zest: Add orange or lemon zest to the dough for a refreshing citrus aroma.

How to Store & Reheating

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
• Refrigeration: If you live in a hot climate, refrigerate the cookies to keep the chocolate from melting.
• Freezing: Place cookies in a single layer in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: If you want to enjoy warm cookies, microwave them for 5-10 seconds or pop them in a low oven for a few minutes to refresh their texture.

Serving Suggestions

• Enjoy them with a hot cup of espresso .
• Crumble over vanilla ice cream for a decadent dessert .
• Pair with a glass of milk for a classic treat .
• Use them as a gift – Pack in a decorative tin for a thoughtful homemade present .

FAQs

These Sourdough Discard Chocolate Shortbread Cookies With Coffee Flavor! are an irresistible combination of buttery, chocolatey, and coffee-infused goodness. They’re easy to make, perfect for using up extra sourdough discard, and ideal for coffee lovers! Whether you bake them for yourself or share them with loved ones, they’re bound to impress. So why wait? Grab your ingredients and bake up a batch today!