Sourdough Double Chocolate Rye Cookies
These salted chocolate rye cookies with sourdough discard are magical. Soft, cake-like, and rich! These salted double chocolate cookies are made with rye flour and sourdough discard for a deeply flavorful and almost brownie like cookie that satisfies your sweet tooth!
These cookies have an almost brownie-like texture, with a deep, rich chocolatey flavor. The flaked sea salt (affiliate link) on top compliments the rich chocolate nicely, and the rye flour and sourdough discard add a bit of earthy and sour tang to it.
Want more recipes to use your discard in? Check out these other sourdough discard cookie recipes!
These cookies are so soft! They have a tender crumb that is slightly chewy and lightly cake-like at the same time – AND they stay soft for days after baking, too! If you don’t eat them all, that is. They are almost like little salted chocolate brownie bites they are so rich and soft.
These double chocolate rye cookies are a cinch to make! For the full set of directions, make sure you scroll down to the recipe card below!
- In a medium mixing bowl, whisk together the all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the melted butter, sugar, brown sugar, sourdough starter, and water.
- Add the flour mixture to the sourdough starter mixture and stir until well combined.
- Stir in the chocolate chips. The dough will be very soft.
- Cover and chill the dough for at least 2 hours. You can also chill it up to three days. The more time you give the dough in the fridge, the more distinct the sourdough taste will be.
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a 2 tablespoon cookie scoop, place balls of dough onto the prepared baking sheet about 2 inches apart.
- Use a flat bottomed glass to gently press and flatten the dough into a disc.
- Sprinkle with flaky sea salt.
- Bake the cookies on the middle rack of the oven until set and slightly puffy, about 8-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Repeat for remaining cookies.
New to sourdough? Read my Ultimate Guide to Sourdough for Beginners to answer all the questions you have!
Frequently Asked Questions
What kind of sourdough starter do I need for this recipe?
This recipe uses a 100% hydration starter. You can use either fed and active starter, or inactive discard. It does not matter what kind of flour your starter is fed with, either.
Read “Feeding your sourdough starter” to get information on hydration rates and how to properly feed and maintain your sourdough starter.
These cookies are soft, cake-like and rich. They are almost brownies! The sourdough flavor is subtle, but there are some factors that will change how subtle that flavor is. How recently your starter has been fed will affect the taste and texture of your cookie:
- If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the cookies will be slightly flatter. They will also have a slightly more noticeable sourdough tang to them.
- If your starter has been sitting on the counter and was fed yesterday, your cookies will be softer, more cake-like and rise more. The sourdough taste will be very subtle.
These cookies store best in an airtight container on the counter for 3-4 days!
These cookies also freeze really well! Once they are totally cooled, place them in a sealed freezer bag or container and freeze for up to 2 months. Make sure to label them so you don’t forget what they are!
Love using your sourdough starter for more than bread? Make sure you also check out my collection of sourdough discard recipes, and my collection of sourdough dessert recipes.
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Sourdough Double Chocolate Rye Cookie Recipe
Equipment
Ingredients
- ¾ cup all purpose flour
- ½ cup rye flour
- ½ cup baking cocoa
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter melted and cooled
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sourdough starter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ¾ teaspoon flaky sea salt
Instructions
- In a medium mixing bowl, whisk together the all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the melted butter, sugar, brown sugar, sourdough starter, eggs and vanlla extract.
- Add the flour mixture to the sourdough starter mixture and stir until well combined.
- Stir in the chocolate chips. The dough will be very soft.
- Cover and chill the dough for at least 2 hours. You can also chill it up to three days. The more time you give the dough in the fridge, the more distinct the sourdough taste will be.
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a 2 tablespoon cookie scoop, place balls of dough onto the prepared baking sheet about 2 inches apart.
- Use a flat bottomed glass to gently press and flatten the dough into a disc.
- Sprinkle with flaky sea salt.
- Bake the cookies on the middle rack of the oven until set and slightly puffy, about 8-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Repeat for remaining cookies.
