Deep Flavor, Rustic Texture, and Sabrina’s Personal Secrets
I’ve always believed that baking is more than just a recipe.
It’s a way to nourish our loved ones and ourselves. These chocolate sourdough discard cookies bring a deep, rich flavor that feels like a warm hug on a cool day.
The sourdough discard adds a gentle tang that dances beautifully with dark chocolate, while Kentucky Blue Cornmeal brings a rustic sweetness and satisfying texture.
I love using our Yecora Rojo Wheat Flour and Hard Red Spring Wheat Flour in this recipe. They give each bite a hearty, grounded feel.
It’s almost like a walk through a golden field at sunset.
As Chef Sarah Owens says, “Baking with sourdough is a conversation with time and nature.”
These cookies embody that spirit.
Today, I’ll walk you through every step so you can create these cookies with confidence and joy. We’ll talk about why each ingredient matters and how to bring out those deep, layered flavors that artisan bakers crave.
When you’re ready, let’s tie on our aprons and make something beautiful together.
Ingredients for Chocolate Sourdough Discard Cookies
Dry Ingredients
- 1 cup Yecora Rojo Wheat Flour
- ½ cup Hard Red Spring Wheat Flour
- ½ cup Kentucky Blue Cornmeal
- ¾ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp baking soda
- ½ tsp fine sea salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup sourdough discard (unfed, 100% hydration)
- 2 large eggs
- 2 tsp pure vanilla extract
Fold-ins & Toppings
- 1 cup chopped dark chocolate or chocolate chips (70% recommended)
- Flaky sea salt, for topping
How to Make Chocolate Sourdough Discard Cookies: Step-by-Step for Artisan Bakers
1️⃣ Prep and Preheat
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2️⃣ Combine the Dry Ingredients
In a medium bowl, whisk together Yecora Rojo Wheat Flour, Hard Red Spring Wheat Flour, Kentucky Blue Cornmeal, cocoa powder, baking soda, and sea salt.
3️⃣ Mix the Wet Ingredients
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth. Add eggs one at a time, whisking well after each. Stir in sourdough discard and vanilla extract until fully incorporated.
4️⃣ Bring the Dough Together
Gently fold the dry mixture into the wet ingredients using a rubber spatula until just combined. Avoid overmixing.
5️⃣ Add the Chocolate
Fold in dark chocolate chunks or chips. Make sure every bit of dough is studded with chocolate.
6️⃣ Scoop and Chill
Scoop dough into 2-tablespoon portions, spacing about 2 inches apart on prepared sheets. Sprinkle with flaky sea salt. Chill in the fridge for 15–20 minutes.
7️⃣ Bake to Perfection
Bake for 10–12 minutes. The edges should be set, and centers slightly underdone. Let them finish setting on the sheets.
8️⃣ Cool and Enjoy
Cool on the sheets for 5 minutes, then transfer to a wire rack.
Bringing It All Together: Savoring Your Chocolate Sourdough Discard Cookies
When you break one open, you’ll see that glossy, gooey center and feel the rustic crunch from the cornmeal. The tangy, rich chocolate flavor feels like a cozy blanket on a chilly evening.
You can also fold in walnuts for extra crunch or dried cherries for a tart twist. Always chill the dough — it helps create those beautifully rounded shapes and deepens the flavors.
These cookies are a sweet invitation to slow down and share something made with care.
Chocolate Sourdough Discard Cookies FAQs
Sourdough discard adds a subtle tang that balances the sweetness and deepens the chocolate flavor. It also gives the cookies a soft, tender crumb — almost like a brownie in cookie form.
You can, but it might change the texture. Active starter is more bubbly and may create a puffier cookie. For that rich, dense center artisan bakers love, unfed discard works best.
The Kentucky Blue Cornmeal brings a rustic, sweet crunch that plays beautifully with the dark chocolate. It’s a small detail that makes a big impact on flavor and texture.
Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for longer — just warm slightly before enjoying to bring back that fresh-baked softness.
Yes! You can scoop and chill the dough balls for up to 24 hours before baking. This actually enhances the flavors even more.
Let’s Celebrate These Chocolate Sourdough Discard Cookies Together
These cookies remind us that the best things in life are slow, intentional, and shared. Using beautiful, organic flours and humble sourdough discard, we turn simple ingredients into something truly special.
I’d love to see your creations! Share your masterpieces on Instagram and tag #EarlyBirdFarm. Let’s inspire each other and celebrate the magic of baking together.
Chocolate Sourdough Discard Cookies
Equipment
- Mixing Bowls
- Whisk
- Rubber Spatula
- Baking sheets
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup Yecora Rojo Wheat Flour Stone-ground, high protein
- 1/2 cup Hard Red Spring Wheat Flour Adds hearty chew
- 1/2 cup Kentucky Blue Cornmeal For rustic sweetness and texture
- 3/4 cup unsweetened cocoa powder Dutch-process preferred
- 1 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup sourdough discard unfed, 100% hydration
- 2 large eggs
- 2 tsp pure vanilla extract
Fold-ins & Toppings
- 1 cup chopped dark chocolate or chips 70% recommended
- flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together Yecora Rojo Wheat Flour, Hard Red Spring Wheat Flour, Kentucky Blue Cornmeal, cocoa powder, baking soda, and fine sea salt.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth. Add eggs one at a time, whisking well after each addition. Stir in sourdough discard and vanilla extract until fully incorporated.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing.
- Fold in chopped dark chocolate or chips.
- Scoop dough into ~2 tbsp portions and place on prepared sheets, spacing 2 inches apart. Sprinkle each with flaky sea salt. Chill on trays in the fridge for 15–20 minutes.
- Bake for 10–12 minutes, or until edges are set but centers look slightly underdone.
- Allow to cool on the sheets for 5 minutes before transferring to a wire rack.
