Sourdough Discard Espresso Chocolate Cookies

Dark, fudgy chocolate cookies with chewy edges and soft middles, deepened by a touch of espresso powder that makes the cocoa sing. Sourdough discard adds moisture and tenderness without any sour taste.

Ingredients

• 100g sourdough discard (unfed)
• 115g unsalted butter, softened
• 100g brown sugar
• 60g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp espresso powder or instant coffee
• 40g unsweetened cocoa powder
• 150g all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 125g semisweet chocolate chips or chunks

Directions

Key ingredients

Baking Soda & Baking Powder · Vanilla Extract

1. Cream the butter and both sugars together until light and fluffy.
2. Add the egg, vanilla, sourdough discard, and espresso powder; beat until smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt, then add to the wet ingredients and mix until combined.
4. Fold in the chocolate chips.

Chill the dough for 30 minutes.

1. Scoop into 1 1/2-tablespoon portions onto a parchment-lined baking sheet.
2. Bake at 350F (175C) for 10-12 minutes, until the edges are set.
3. Let cool 5 minutes on the tray, then transfer to a wire rack to finish cooling.

Notes

Use unfed sourdough discard straight from the fridge (no need to feed or activate it); it adds moisture and tenderness without sourness. The espresso powder doesn’t make the cookies taste like coffee, it simply enhances the chocolate. For a stronger mocha flavor, double the espresso powder. Storage: stays soft up to 4 days in an airtight container, or up to 7 days refrigerated; freezes well as baked cookies or raw dough for up to 3 months. Adapted from Living Sweet Moments.