Description
Delightful double chocolate chip cookies made with sourdough discard for a unique flavor.
Ingredients
Scale
- 1 cup salted butter (2 sticks, softened)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup sourdough discard
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa powder
- 1 package instant chocolate pudding mix (3.9 ounce package)
- 2½ cups all-purpose flour
- 2 cups dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with both sugars until light and fluffy.
- Add the eggs, sourdough discard, and vanilla extract to the mixture. Mix until well combined.
- In another bowl, combine the baking soda, salt, cocoa powder, chocolate pudding mix, and flour. Stir until everything is well blended.
- Gradually add the dry ingredients to the wet ingredients. Mix until a dough forms.
- Fold in the dark chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm for the best experience. Can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg