Description
Delight in these rich and indulgent sourdough chocolate espresso cookies, combining the tangy complexity of sourdough discard with bold espresso and deep cocoa flavors. Soft yet chewy, these cookies are perfect for coffee lovers seeking a decadent treat with a unique twist.
Ingredients
Wet Ingredients
- 100 g sourdough discard (unfed)
- 115 g unsalted butter, softened
- 100 g brown sugar
- 60 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp espresso powder or instant coffee
Dry Ingredients
- 40 g unsweetened cocoa powder
- 150 g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- 125 g semisweet chocolate chips or chunks
Instructions
- Cream Butter and Sugars: Beat the softened unsalted butter with brown and granulated sugars until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, sourdough discard, and espresso powder into the creamed butter-sugar mixture, continuing to beat until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring they are evenly mixed to distribute leavening and flavor components.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold in the semisweet chocolate chips or chunks so they are evenly distributed throughout the dough.
- Chill Dough: Refrigerate the dough for 30 minutes to firm it up, which helps maintain cookie shape during baking and enhances flavor melding.
- Portion Cookies: Scoop 1½ tablespoon-sized portions of the chilled dough onto a lined baking tray, spacing them adequately apart. Optionally, press extra chocolate chips on top for added visual appeal and texture.
- Bake: Bake the cookies in a preheated oven at 350 °F (175 °C) for 10–12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring optimal texture.
Notes
- Sprinkle flaky sea salt on cookies before baking for an elegant, gourmet flavor enhancement.
- Cookies freeze well; to enjoy, reheat in the microwave for about 10 seconds to restore a fresh-baked texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
