Homemade Chocolate Sourdough Discard

🧾 Ingredients

For the Chocolate Cookies

• 1 cup all-purpose flour

• ¼ cup cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup sourdough discard (unfed)

• ½ cup butter (softened)

• ¾ cup sugar

• 1 tsp vanilla extract

For the Cream Filling

• ½ cup butter (softened)

• 1½ cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk

👨‍🍳 Instructions

Step 1: Prepare the Dough

1. In a bowl, mix flour, cocoa powder, baking soda, and salt.

2. In another bowl, beat butter and sugar until light and fluffy.

3. Add sourdough discard and vanilla extract. Mix well.

4. Slowly add the dry ingredients and mix until a soft dough forms.

Step 2: Chill the Dough

• Cover the dough and place it in the fridge for 30 minutes. This helps the cookies hold their shape.

Step 3: Shape the Cookies

1. Preheat oven to 350°F (175°C).

2. Roll dough into small balls and place on a lined baking tray.

3. Press them slightly flat.

Step 4: Bake

• Bake for 8–10 minutes until the cookies are set.

• Let them cool completely.

Step 5: Make the Cream Filling

1. Beat butter until smooth.

2. Add powdered sugar, vanilla, and milk.

3. Mix until creamy and fluffy.

Step 6: Assemble the Cookies

• Spread cream filling on one cookie and place another cookie on top to make a sandwich.

🍽 Tips

• For extra flavor, add a pinch of espresso powder to the cookie dough.

• Keep cookies in an airtight container for 4–5 days.

• You can chill them for a firmer Oreo-style texture.