☕ Sourdough Chocolate Espresso Cookies (Discard)

If a brownie and a cookie decided to team up, you’d get these Sourdough Chocolate Espresso Cookies. They’re dark, fudgy, and intensely chocolatey, with just a whisper of espresso to make the cocoa flavor sing. Each bite tastes like the rich center of a brownie, tucked inside the shape of a cookie. It’s like the universe wanted to spoil us.

Despite the fancy name, there’s nothing fussy about these cookies. The espresso powder doesn’t make them taste like coffee—it simply enhances the chocolate, deepening the flavor the way a dash of vanilla makes everything better. But if you do love your coffee strong enough to wake the neighbors, double the espresso powder for a bold mocha twist. ☕🍫

The texture? Pure magic. Think chewy edges, soft middles, and a fudge-like crumb that practically melts in your mouth. That’s the beauty of adding sourdough discard: it brings moisture and tenderness without a hint of sour flavor. These cookies are part of our Sourdough Series, which started with the spiced Gingerbread Cookies that stole hearts (and a few cookie tins) last holiday season.

By using discard, you’re not only baking sustainably, but also making cookies that stay moist longer. It’s the ultimate win-win: less waste, more chocolate. 🌱

And if you’re already drooling over this fudgy texture, you’ll want to meet their cousin, the Double Chocolate Brookie Cookies. Those are pure brownie-meets-cookie indulgence, and together they make the dreamiest cookie tray duo. Think of this recipe as the sophisticated mocha sibling and the Brookie as the decadent chocolate twin. Bake both and let your taste buds decide who wins (spoiler: you do).

🧰 Tools You’ll Need

• Mixing bowls – One for wet ingredients, one for dry.
• Hand or stand mixer – For creaming the butter and sugar.
• Spatula – To fold in the flour and chocolate chips.
• Cookie scoop or tablespoon – For evenly sized cookies.
• Parchment-lined baking sheet – Always for easy cleanup.
• Wire rack – For cooling (if you can wait that long).

Chilling the dough for 30 minutes before baking helps the butter firm up and prevents spreading, keeping your cookies thick, chewy, and camera-ready.

✨ Variations to Try

• 🍫 Double Chocolate: Use dark cocoa powder and semisweet chips for extra richness.
• ☕ Mocha Lovers: Double the espresso powder or add a shot of brewed espresso for adults-only cookies.
• 🤎 Brookie Remix: Swirl in dough from my Double Chocolate Brookie Cookies for a half-and-half masterpiece.
• 🤎 Nutty Crunch: Fold in chopped hazelnuts, pecans, or almonds.
• 🍒 Chocolate-Cherry Twist: Add dried cherries or cranberries for a tangy contrast.
• 🧂 Salted Edition: Sprinkle flaky sea salt on top before baking for that bakery-style flair.

📦 Storage & Freezing

These cookies stay soft for up to 4 days in an airtight container at room temperature or a full week in the fridge. For long-term love, freeze baked cookies or raw dough balls for up to 3 months. Bake dough straight from the freezer—just add 1–2 minutes to the bake time.

For that “fresh-baked” feel, microwave a cookie for 10 seconds or pop it into a 325°F oven for a few minutes. It’ll taste like it just came out of the oven again.

🧁 Troubleshooting

• Cookies spread too much? Dough wasn’t chilled long enough, or the butter was too soft—next time, refrigerate longer before baking.
• Too dry? Overbaked! Pull them out when edges are set but centers look slightly soft—they’ll finish baking on the sheet.
• Too cakey? You may have added extra flour. Always spoon and level, not scoop from the bag.
• Not enough espresso flavor? Increase the espresso powder or use instant coffee granules dissolved in 1 tsp of hot water.
• Flat flavor? Use high-quality cocoa powder—it makes a world of difference.

📷 Step-by-Step Pictures 

☕ Final Thoughts

These cookies prove that sourdough discard isn’t just for bread, it’s for indulgence. Every bite is dark, melty, and deeply satisfying. Whether you’re baking for a crowd or for yourself (no judgment), these Sourdough Chocolate Espresso Cookies deserve a spot in your baking rotation.

They’re fudgy, cozy, and a delicious way to give your discard some purpose. Pair them with a cup of coffee or sandwich a scoop of ice cream in between, and consider yourself officially spoiled.