These Sourdough Chocolate Espresso Cookies are the perfect flavor combination of rich dark chocolate, the warmth of espresso to enhance the chocolate, and the tang of sourdough. They're packed with dark chocolate chips and topped with a little flaky sea salt for a slightly sweet-and-salty treat. These cookies are great for holiday baking or enjoying any time!
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Why you'll love this recipe
- The espresso powder brings out the richness of the chocolate in the cookies. And the extra chocolate chips add some nice texture.
- Love an espresso and chocolate pairing? Try this Sourdough Chocolate Zucchini Cake, too.
- This recipe is made with sourdough discard, but you could easily modify to make it with active sourdough starter, if you prefer.
- The flaky sea salt is a great finisher - giving these cookies a salty and sweet combination!
- There is no chilling time, so you'll have delicious cookies ready in under 30 minutes!
- These Sourdough Chocolate Espresso Cookies are a great holiday cookie!
- Pair them with these Candied Orange Slices, Sourdough Discard Peanut Butter Blossoms, and Candy Cane Marshmallows for a holiday cookie platter!
Ingredients
There are just a few key ingredients you'll need to bring these Chocolate Espresso Cookies together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Dark chocolate chips: These add some great texture and additional chocolate to the cookies! I like to use Guittard Extra Dark Chocolate Baking Chips.
- In a chocolate mood? Try these Sourdough Chocolate Chip Cookie Bars and Chocolate Marshmallows.
- Espresso powder: You will taste the espresso powder in these cookies, but it also enhances the rich flavors of the chocolate.
- Flaky sea salt: I like to use Maldon Sea Salt to sprinkle on top of the cookies.
See full recipe below for detailed instructions.
Substitutions & Variations
Below are a few easy substitutions and variations you can try:
- Use espresso instant coffee - If you're using espresso instant coffee instead of espresso powder, use ¼ cup espresso instant coffee.
- Use different kinds of chocolate chips - This recipe uses dark chocolate, but you could also use milk chocolate for a different flavor.
- Use active sourdough starter - While it's not needed for leavening purposes, if you'd like to use active sourdough starter instead of discard, you can. To do so, replace the sourdough discard with active starter (200g). You don't need to change any other ingredients in the recipe. Be prepared that your cookies will likely not spread as much and may be more "cakey".
How to Make Sourdough Chocolate Espresso Cookies
There are only a few simple steps to making these cookies! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Whisk together the dry ingredients and set aside.
- Step 2: Cream together the butter and sugars.
- Step 3: Add the remaining wet ingredients and mix until smooth.
- Step 4: Add the dry ingredients to the wet ingredients, then mix in the chocolate chips.
- Step 5: Use a cookie scoop to drop 2 Tablespoonfuls onto a parchment paper-lined baking tray. Sprinkle with flaky sea salt, then bake.
- Step 6 (optional): While the cookies are warm, use a sturdy glass to gently swirl the edges to make the cookies perfectly round.
Expert Baking Tips
- The dough will seem wet - that's ok! Resist the urge to add more flour.
- Use a sturdy glass to swirl the cookies and make them perfectly round while they're still warm. This is optional, but so satisfying!
- Let your pans cool fully in between batches. If you put the dough on an already-warm pan, it will start melting immediately and will spread too much in the oven. I suggest using two baking sheets and putting one in at a time!
- Use a cookie scoop to place the dough on the baking sheet. A 2-Tablespoon cookie scoop is the perfect size here!
- Looking for other sourdough discard cookie recipes? Try these Sourdough Discard Shortbread Cookies and Sourdough Discard Chocolate Chip Cookies.
Storage
Room Temperature Storage: Once cooled, these Sourdough Chocolate Espresso Cookies can be stored in an airtight container at room temperature for up to one week.
Freezer Storage: Let the cookies cool fully, then transfer to an airtight container or bag. Freeze the cookies for up to 3 months. Let the cookies thaw to room temperature before serving.
Recipe FAQs
Make sure your baking sheets have time to cool between batches. If the baking sheets are warm, the cookies will start spreading too much.
You'll also notice a difference when making these cookies with "fresh" vs. "older" discard. Both will work, but the "fresher" discard will yield a puffier cookie, whereas the "older" discard tends to give a cookie that spreads more.
Espresso powder is a concentrated version of instant coffee, so you will use less espresso powder than you would instant coffee. They also have slightly different flavor profiles (but both will work!).
No! This is optional, but I love it when the cookies are perfectly round!
More Sourdough Discard Cookie Recipes
If you tried these Sourdough Chocolate Espresso Cookies or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Chocolate Espresso Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 Tablespoons espresso powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chips or chunks
- flaky sea salt for topping
Instructions
- Preheat oven to 375°F (190℃). Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, corn starch, and baking powder.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Add sourdough discard, egg, and vanilla extract, and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until nearly incorporated. Add the chocolate chips and mix until well combined.
- Use a cookie scoop to drop 2 Tablespoonfuls of the dough onto the prepared baking sheet. Make sure there is room between each cookie, as they will spread. If using a half-sheet pan, I suggest making 8 cookies per sheet. Sprinkle with flaky sea salt.
- Bake for 11-12 minutes. Remove from the oven and use a sturdy glass to swirl around the edges of the cookies while still warm to make them perfectly round (optional). Let the cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to cool fully.
Video
Notes
- This is not needed for leavening purposes, and if you use active starter, you may notice that your cookies don't spread as much, and are more "cakey".
Magdeline R Woods says
These have become a staple in my house for special events and holidays but I always uses the old version without the starter, is it possible for you to post that one too?
Jessica Vogl says
I don't have it posted anymore, but I'll email it to you!
Renee Heston says
I used room temp eggs and the egg and sugar mixture never got fluffy. My 3 batches turned out flat. Any thoughts why?