Sourdough Chocolate Espresso Cookies
A delicious recipe for Sourdough Chocolate Espresso Cookies - a salty-sweet combination with an espresso kick that makes the chocolate flavor extra rich!
Servings: 24 cookies
Calories: 205kcal
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
If using espresso instant coffee instead of espresso powder, use ¼ cup espresso instant coffee.
To make these cookies with active sourdough starter, replace the sourdough discard with active starter (200g). You do not need to make any other changes to the recipe.
- 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".
Nutrition
Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 173mg | Potassium: 165mg | Fiber: 2g | Sugar: 18g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
