Sourdough Double Chocolate Chip Cookies

This one starts from the same cookie base I make almost every week, just built up with more chocolate at every stage. Swapping in chocolate discard, stirring cocoa into the dry mix, and trading a little of the flour for tapioca keeps that same thick, cakey structure, while turning the whole cookie darker and richer.

Why You’ll Love It

• Chocolate layered in three ways: discard, cocoa, and chips
• Still bakes up thick and tall, the same trick as the base recipe
• A great outlet for chocolate sourdough discard specifically
• Same make-ahead, freezer-ready approach you already know
• Barely any extra effort since it’s built right on the original dough

Ingredients & Equipment

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Volume measurements are here for convenience, but weighing everything, especially the flour, is what keeps this cookie consistent from batch to batch.

• Cold unsalted butter, cubed (113 g / 1 stick): same as the base recipe, straight from the fridge and cut small – cold butter is still what keeps this cookie tall instead of flat
• Granulated sugar (75 g / ⅓ cup): creamed with the butter until fluffy, the same ratio as the original cookie
• Honey (70 g / about 3 Tbsp): for moisture and a touch of sweetness beyond the sugar
• Vanilla extract (10 g / 1 Tbsp): goes in right alongside the honey
• Large egg (1): added after the wet ingredients to bring everything together
• Chocolate sourdough discard (120 g / ½ cup): unfed chocolate discard works well here, or substitute active chocolate starter if that’s what you’re maintaining
• Fine salt (½ tsp): measured in with the rest of the dry ingredients
• Baking soda (1 tsp): part of the dry mix, same amount as the base recipe
• Organic cacao powder (5 g / 1 Tbsp): stirred in with the dry ingredients for a deeper chocolate flavor running through the whole cookie
• Tapioca flour (16 g / 2 Tbsp): added alongside the cacao – it’s standing in for some of the regular flour and helps keep the texture balanced
• Caputo Chef 00 flour (150 g / about 1 cup): cut back from the base recipe’s amount since the cacao and tapioca flour are now taking up some of that volume
• Chocolate chips (170 g / about 1 cup): folded in at the end, same as the base recipe

Equipment

• Stand mixer: a KitchenAid handles the creaming and mixing here too
• Ice cream scoop: keeps the 12 portions consistent in size
• Baking sheet and parchment paper: needed for chilling, freezing, and eventually baking the dough
• Freezer-safe bag: for storing the shaped dough once it’s firmed up in the fridge

Sample Schedule (3-Day)

Sourdough Double Chocolate Chip Cookies

A richer, double-chocolate take on the base sourdough cookie, made with chocolate discard, cocoa, and a touch of tapioca flour.

Print Recipe

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Prep Time 20 minutes mins

Cook Time 17 minutes mins

Chill / Freeze Time 1 day d

Total Time 1 day d 37 minutes mins

Servings: 12 cookies

Course: Cookies

Cuisine: American

Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 113 g (1 stick) cold unsalted butter, cubed
• 75 g (⅓ cup) granulated sugar
• 70 g (about 3 Tbsp) honey
• 10 g (1 Tbsp) vanilla extract
• 1 large egg
• 120 g (½ cup) chocolate sourdough discard
• ½ tsp fine salt
• 1 tsp baking soda
• 5 g (1 Tbsp) organic cacao powder
• 16 g (2 Tbsp) tapioca flour
• 150 g (about 1 cup) Caputo Chef 00 flour
• 170 g (about 1 cup) chocolate chips

Heads up: Some of the links below are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click and make a purchase, I may earn a small commission at no extra cost to you.

Equipment

• Stand mixer
• Ice cream scoop
• Baking sheet
• Parchment paper
• Freezer-safe bag

Method

 

1. Cream the butter and sugar. Cut the cold butter into cubes and add it to a stand mixer fitted with the paddle attachment. Add the sugar and cream on medium speed until light and fluffy. Keeping the butter cold rather than softened is still what gives this cookie its height.
2. Work in the honey and vanilla. Add the honey (70 g / about 3 Tbsp) and vanilla extract (10 g / 1 Tbsp) and mix until fully incorporated.
3. Add the egg and chocolate discard. Mix in the egg and the chocolate sourdough discard (120 g / ½ cup) until just combined.
4. Combine the dry ingredients. Add the salt, baking soda, cacao powder (5 g / 1 Tbsp), tapioca flour (16 g / 2 Tbsp), and flour (150 g / about 1 cup). Mix on low speed just until everything disappears into the dough. Stop as soon as it comes together – overworking the dough at this stage is still the main reason these cookies won’t rise the way they should.
5. Fold in the chocolate chips. Take the bowl off the mixer and fold in the chocolate chips (170 g / about 1 cup) by hand with a spatula, keeping the mixing to a minimum.
6. Portion and chill. Scoop the dough into 12 portions with an ice cream scoop, arrange them on a baking sheet, and refrigerate for at least 2 hours, until firm.
7. Shape. Once the dough has firmed up, roll each portion between your palms into a short, thick stack rather than a round ball. A taller shape going into the oven means less spread and a chunkier finished cookie.
8. Freeze. Chill the shaped dough overnight, then transfer it to a freezer-safe bag and freeze. Baking straight from frozen is what keeps the final cookie thick instead of letting it spread out.
9. Preheat. When you’re ready to bake, preheat the oven to 375°F and give it a full 30 to 40 minutes to heat evenly.
10. Bake. Line a baking sheet with parchment paper and space the frozen cookies at least 2 inches apart. Bake for 16 to 18 minutes, watching them toward the end since ovens vary. Pull them a little early if you prefer a softer center.
11. Cool. Let the cookies rest on the baking sheet for about 5 minutes before moving them to a cooling rack. Enjoy them warm, or let them cool the rest of the way, whichever you prefer.

Notes

This is really the same dough as my classic sourdough chocolate chip cookies, just made to use up chocolate discard instead of the plain kind. Active chocolate starter works just as well if that’s what you’re keeping fed.

The cold butter rule still applies here. Keep it cubed and chilled going into the mixer, or you’ll lose the height this cookie is known for.

Shape the chilled dough into a squat, tall stack instead of rolling it round. That shape is what keeps the bake thick instead of letting it spread thin.

How to Make It

Tips & Troubleshooting

• Cold butter still matters: don’t skip chilling it – this is what keeps the cookie from spreading thin in the oven.
• Go easy once the dry ingredients go in: stop mixing as soon as the dough comes together to protect the rise.
• Want it sweeter: this dough is intentionally light on sugar – add more if you’d like a sweeter, flatter cookie.
• Baking same-day: it will still work, but expect more spread than you’d get baking straight from frozen.

How to Store

To store: store baked cookies in an airtight container at room temperature; they’ll keep for a couple of days.

To freeze (recommended): the shaped, unbaked dough holds up well in the freezer. Bake straight from frozen whenever you’re ready, no thawing needed.

Nutrition

Per cookie, based on a 12-cookie batch. Estimated from the ingredients used – provided for convenience and not a substitute for a precise calculation.