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Sourdough Double Chocolate Fudge Cookies
Total 10 hours (includes resting time)
Active 30 mins
Makes 15 cookies
TIP: Different types of cocoa powder will require different amounts of water to make a smooth mixture.
Ingredients
Directions
- Whisk the all-purpose and cake flours and kosher salt together in a medium bowl. Mix the cocoa powder with 3/4 cup water until combined, adding more water if needed for a smooth mixture (see Cook's Note) and set aside.
- Cream together the butter and granulated and brown sugars with an electric mixer or in a stand mixer on medium-high speed until combined and fluffy, about 2 minutes, scraping down the bowl as needed. Add the eggs one at a time while whisking. Next whisk in the vanilla.
- Add the sourdough starter and whisk lightly to combine. Don't overdo it.
- Add the cocoa mixture to your creamed mixture, then add half of the flour mixture and gently mix with a wooden spoon just until incorporated. Add the rest of the flour mixture. Use your spoon or a rubber spatula to gently incorporate until there is no dry flour left. Gently fold the chopped chocolate into the dough.
- Cover and let this mixture rest overnight in the fridge. Alternatively, you can just let the mixture rest for 1 hour at room temperature and then bake.
- The next day, or after an hour, preheat the oven to 350°F and line a sheet pan with parchment paper. Scoop 1/4 cup of dough and form into a ball, then place onto the prepared pan. Flatten a little and top with chocolate chunks and sea salt.
- Bake for 15 minutes, or until deep brown. They will still be a little gooey in the middle. Allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. If you want, cut the baked cookies in half and use them to make ice cream sandwiches. I did, and they were delicious.
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