Sourdough Chocolate Espresso Cookies (Discard)
Rich, chewy chocolate cookies infused with espresso and a hint of tang from sourdough discard. Perfect for coffee lovers!
Servings 14 cookies
Calories 212kcal
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
- 40 g cocoa powder unsweetened
- 150 g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 125 g semisweet chocolate chips or chunks
Instructions
- Cream butter and both sugars until light and fluffy.
- Add egg, vanilla, discard, and espresso; beat until smooth.
- Whisk flour, cocoa, baking soda, and salt; add to wet ingredients.
- Fold in chocolate chips.
- Chill dough 30 min.
- Scoop 1½ Tbsp portions, space on lined tray. Add extra chips on top if you'd like
- Bake 10–12 min at 350 °F (175 °C) until edges set.
- Cool 5 min on tray, then transfer to rack.
Notes
• Sprinkle flaky salt before baking for a gourmet touch.
• Cookies freeze beautifully, reheat 10 sec in microwave for fresh-baked texture
• Cookies freeze beautifully, reheat 10 sec in microwave for fresh-baked texture
Nutrition
Serving: 1cookie | Calories: 212kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 90mg | Potassium: 125mg | Fiber: 2g | Sugar: 15g | Vitamin A: 229IU | Calcium: 21mg | Iron: 2mg
