113 grams unsalted butter
28 grams espresso or strong brewed coffee
50 grams dark chocolate chopped
150 grams brown sugar
50 grams white sugar
56 grams sourdough discard
1 egg
4 grams vanilla
180 grams all purpose flour
10 grams baking powder
6 grams salt
25 grams cocoa powder
172 grams chocolate chips
Melt the butter and chocolate: Melt the butter in a small saucepan. Place chopped dark chocolate in a large mixing bowl. Pour hot butter and espresso (or strong brewed coffee) over the chocolate, stir using a spatula until completely melted. Set aside and let the mixture cool for 5 minutes.
Whisk in sugars: Whisk the brown sugar and granulated sugar into the cooled chocolate and butter until the sugars are dissolved and the mixture looks smooth and thickened.
Make the dough: Add the sourdough discard, egg, vanilla, all-purpose flour, baking powder, salt and cocoa powder in that order into the mixing bowl. Stir until no traces of discard or egg and no dry bits of flour remain.
Stir in chocolate chips: Stir the chocolate chips in until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to allow the dough to firm up and become a little less sticky.
Prep: While your dough is chilling, preheat the oven to 375 F and line two large baking sheets with parchment paper.
Portion out cookie dough: Take the cookie dough out of the refrigerator and portion them out using a large cookie scoop (3 tablespoon or 50 gram portions). Roll the dough out into rounds and flatten the top lightly. Arrange the cookie dough on your prepared baking sheets at least 2 inches apart.
Bake: Bake the cookies for 8 to 10 minutes or until the cookies have flattened out, the tops look dry and the edges look set. Take the cookies out of the oven and let them cool completely on the baking sheets. Your cookies will not be completely set at this point, so do not move them.
Enjoy and store: These cookies are best enjoyed once they have completely cooled and set, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I’ve included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
When in doubt use gram over volume measures
For the best results, invest in good quality chocolate!
Don’t over bake these cookies or they will turn out chalky and will dull the taste of chocolate
Your cookies will not be completely set after baking, let the cookies cool completely on the baking sheet before moving them
