If you want to take your sourdough baking beyond loaves, these triple chocolate sourdough cookies are a delicious next step. Rich cocoa and three different chocolates combine with the gentle tang of sourdough starter or discard to create big, chewy, bakery-style cookies. They’re a perfect way to use up starter, satisfy chocolate cravings, and bake an indulgent treat any day of the week.
Why You’ll Love This Recipe!
Use Your Sourdough Starter – This recipe works with either a chocolate sourdough starter or a plain starter/discard. It gives your starter a tasty purpose beyond bread.
Big Bakery Style – These cookies are large with soft, fudgy centers, made affordably at home using sourdough discard for depth and texture.
Tried & Tested – Adapted from a reliable sourdough cookie base, this triple-chocolate version has been refined for the right balance of cocoa and chocolate chips so it performs consistently.
Ingredients
- Sourdough Starter – active starter or discard will both work.
- Eggs – one whole egg plus an extra yolk for richness.
- Butter – salted or unsalted, melted and slightly cooled before use.
- Almond Extract – or swap for vanilla if preferred; almond adds a richer note.
- Sugar – a mix of granulated and brown sugar for flavor and structure.
- All-Purpose Flour
- Cocoa Powder – regular store-bought cocoa works fine.
- Baking Soda and Baking Powder – both are included to produce a thicker, bakery-style cookie.
- Salt
- Chocolate Chips – a combination of semi-sweet and white chocolate chips plus optional milk chocolate pieces for topping.
How To Make Triple Chocolate Sourdough Cookies
Begin by combining the dry ingredients—flour, baking soda, baking powder, salt, cocoa powder, and two types of chocolate chips—in a large bowl. In a second bowl whisk the sourdough starter with melted butter, brown and granulated sugar, the egg plus extra yolk, and almond extract until smooth and caramel-like. Stir the wet mixture into the dry ingredients to form a thick, sticky dough. Chill the dough in the refrigerator before portioning.
This dough benefits from a cold ferment — overnight is ideal, but it can rest up to 48 hours. For large, bakery-style cookies use a 3-tablespoon scoop; you can make smaller cookies if you prefer. Roll scoops into balls, press them slightly flat, and top with milk chocolate pieces if using.
Kate’s Recipe Tip
- If cookies bake unevenly, reshape them while still hot by gently pressing a round cutter around the edges to form a neat circle.
- For variety, top cookies with a mix of white and milk chocolate pieces for extra contrast and meltiness.
How to Store + Freeze
Store at Room Temperature – Keep cookies in an airtight glass container for 4–5 days for best freshness. Avoid long-term storage in plastic if you can.
Freeze Once Baked – Freeze baked cookies flat on a tray, then transfer to a sealed bag or container. Thaw at room temperature before serving.
Freeze Before Baking – Freeze portioned dough balls on a tray until firm, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Triple Chocolate Sourdough Cookies
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Equipment
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2 Baking Trays
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3 Tablespoon Cookie Scoop (extra large)
Ingredients
Wet Ingredients
- 100 g Sourdough Starter, (or discard)
- 1 Egg + Egg Yolk
- 180 g Salted Butter, (melted)
- 5 g Almond Extract, (or vanilla)
- 160 g Brown Sugar
Dry Ingredients
- 300 g All Purpose Flour
- 100 g Granulated Sugar
- 30 g Cocoa Powder
- 3 g Baking Soda
- 3 g Baking Powder
- 2 g Salt
- 125 g Semi Sweet Chocolate Chips
- 125 g White Chocolate Chips
Chocolate For Topping
- 50 g Milk Chocolate Pieces, (optional)
Instructions
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Combine dry ingredients (flour, baking soda, baking powder, salt, cocoa powder, and the two types of chips) in a large bowl and mix to combine.
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In a separate bowl, whisk together the sourdough starter, melted butter, brown sugar, granulated sugar, egg plus yolk, and almond extract until smooth and slightly runny.
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Stir the wet mixture into the dry ingredients until a thick cookie dough forms.
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Cover and refrigerate the dough for 12 to 48 hours to develop flavor and texture.
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When ready to bake, preheat oven to 175C (350F) and line two baking sheets with parchment paper.
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Scoop dough using a large cookie scoop (3 tablespoons recommended). Roll into balls, gently flatten, and place on prepared sheets.
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Press milk chocolate pieces into the tops of the cookies, if using.
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Bake for 15 to 18 minutes at 175C (350F), until edges are set and centers remain soft and molten.
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Remove from the oven and cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.
Notes
Make Ahead – The dough improves with time; refrigerating for 24 hours intensifies the flavor, so making them a day ahead is recommended.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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