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–+ servings

Chocolate Sourdough Discard Cookies

These rich, deeply flavored chocolate cookies use sourdough discard for a tender crumb and subtle tang. Featuring a signature artisan blend of Yecora Rojo Wheat Flour, Kentucky Blue Cornmeal, and Hard Red Spring Wheat Flour, these cookies deliver complex flavor, rustic texture, and a decadent finish with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookies, Dessert
Cuisine Baking
Servings 24 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.

Notes

This artisan blend of flours brings a unique mix of nutty, earthy, and sweet notes. For extra flavor, fold in walnuts or dried sour cherries. Stack in parchment-lined boxes for a beautiful rustic gift.
Keyword Artisan Baking, Chocolate cookies, Sourdough discard
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