the gingered whisk

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!

- The Gingered Whisk

Chocolate

Main Ingredient

– 3/4 cup all purpose flour – 1/2 cup rye flour – 1/2 cup baking cocoa – 1 teaspoon baking powder – 3/4 teaspoon baking soda – 1/4 teaspoon salt – 3/4 cup butter, melted and cooled – 1/2 cup granulated sugar – 1/2 cup brown sugar – 1/2 cup sourdough starter – 2 eggs – 1 teaspoon vanilla extract – 1 cup chocolate chips – 3/4 teaspoon flaky sea salt

Ingredients

Sourdough Double Chocolate Rye Cookies

Yield

36 Cookies

Prep Time

15 Minutes

Total Time

2 hours  30 minutes

Arrow

1. In a medium mixing bowl, whisk together the all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt.

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2. In a large mixing bowl, whisk together the melted butter, sugar, brown sugar, sourdough starter, eggs and vanlla extract.

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3. Add the flour mixture to the sourdough starter mixture and stir until well combined.

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4. Stir in the chocolate chips. The dough will be very soft.

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5. 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.

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6. Preheat the oven to 350 F.

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7. Line a baking sheet with parchment paper or a silicone baking mat.

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8. Using a 2 tablespoon cookie scoop, place balls of dough onto the prepared baking sheet about 2 inches apart.

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9. Use a flat bottomed glass to gently press and flatten the dough into a disc.

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10. Sprinkle with flaky sea salt.

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11. Bake the cookies on the middle rack of the oven until set and slightly puffy, about 8-12 minutes.

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12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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13. Repeat for remaining cookies.

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Enjoy!

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