Description
Indulge in these decadent Sourdough Discard Chocolate Shortbread Cookies With Coffee Flavor! Made with rich cocoa, espresso, and buttery goodness, these cookies melt in your mouth. A perfect way to use up sourdough discard while enjoying a sophisticated treat! 🍪☕
Ingredients
Scale
- 236g salted butter (softened)
- 142g powdered sugar (sifted)
- 1 tsp vanilla extract
- 43g sourdough discard
- 255g all-purpose flour
- 43g Dutch-processed cocoa powder
- 1 tsp espresso powder
- 25g granulated sugar
- 236g dark chocolate chips
Instructions
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and sourdough discard until well combined.
- Sift together the flour, cocoa powder, and espresso powder, then gradually mix into the wet ingredients until a dough forms.
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Slice the chilled dough into ½-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until firm. Let them cool completely on a wire rack.
- Melt the dark chocolate chips and drizzle over the cookies, then sprinkle with granulated sugar for a finishing touch.
- Let the chocolate set before serving. Enjoy these rich, chocolatey cookies!
- Prep Time: 15 mins
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 180 per cookie
- Sugar: 9g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg