This Double Chocolate Chip Sourdough Discard recipe is a fun way to use leftover sourdough starter. It’s rich, chocolaty, and full of gooey chocolate chips—what’s not to love?
Whoever said you can’t make dessert from scraps clearly never tried this! I love that I can whip this up quickly and still impress everyone with its chocolatey goodness. 🍫
Key Ingredients & Substitutions
Sourdough Starter: You can use either fed or discard starter in this recipe. If you don’t have sourdough starter, plain yogurt or buttermilk can work as a substitute, just keep in mind it won’t bring the same unique flavor.
Cocoa Powder: Unsweetened cocoa powder is a must for that deep chocolate taste. If you want a milder chocolate flavor, you can opt for Dutch-processed cocoa powder instead.
Egg: The egg gives structure and moisture, but if you’re vegan or need an egg substitute, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
Chocolate Chips: Semisweet or dark chocolate chips are ideal. If you prefer a different sweetness level, white chocolate chips or even chopped nuts can be fun alternatives.
What’s the Best Way to Combine Ingredients Without Overmixing?
Mixing just enough is a crucial step to ensure your bread stays soft and tender. Here’s how you can do it:
- First, whisk the wet ingredients until smooth without introducing too much air.
- When you add the dry mix, stir gently with a spatula or wooden spoon until no dry patches remain. Make sure you stop mixing once it’s just combined!
- Folding in the chocolate chips should be gentle too—this helps keep the dough light and fluffy.
Trust me, being a little cautious here will pay off with a wonderfully textured result!
Double Chocolate Chip Sourdough Discard Bread
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (discard or fed)
- 1 cup (120g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (100g) granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup (120ml) milk (room temperature)
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (130g) chocolate chips (semisweet or dark)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake. You’ll spend a little time mixing and scooping, then simply let the oven do the work. In no time, you’ll have delicious chocolate bread to share (or enjoy all by yourself!).
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper—it makes for easy cleanup and prevents sticking!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, milk, egg, and vanilla extract until everything is well blended and smooth. This is the base of your delicious treat!
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, granulated sugar, salt, and baking soda. This helps avoid clumps and ensures even distribution of dry ingredients.
4. Combine Wet and Dry:
Gradually add the dry mixture to the bowl with the wet ingredients. Mix just until combined; be careful not to overmix! This ensures your bread stays soft and fluffy.
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter. Now it’s about to get even more chocolatey!
6. Scoop the Dough:
Using a large spoon or your hands dusted lightly with flour, scoop the dough onto the prepared baking sheet in 3-4 round portions. Gently flatten them a little, as they won’t spread much during baking.
7. Add Salt for Flavor:
Sprinkle a little coarse sea salt over the tops of the rounds. This little touch enhances the flavor beautifully against the sweetness of the chocolate.
8. Bake the Bread:
Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on them! You’ll know they’re done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
9. Cooling Time:
Once baked, remove the pan from the oven and let the bread cool on the baking sheet for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Serve these delicious double chocolate chip sourdough discards warm or at room temperature. They make a wonderful treat on their own, or you can slather them with butter for an extra touch of indulgence!
Enjoy your rich, moist, and chocolaty sourdough creation!
Can I Use My Sourdough Discard for This Recipe?
Absolutely! This recipe is perfect for using up sourdough discard, but you can also use fed sourdough starter. Just make sure your starter is active for the best results!
Can I Substitute the Sugar?
Yes! You can use brown sugar for a deeper flavor, or alternatives like coconut sugar or granulated erythritol if you’re looking for a healthier option. Just keep in mind that the sweetness level might vary slightly.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap tightly in plastic wrap and then place in a freezer bag for up to 3 months. To enjoy, thaw at room temperature and reheat in the oven for a warm treat!
Can I Add Nuts or Dried Fruit?
Definitely! Feel free to add nuts like walnuts or pecans, or dried fruit like raisins or cherries for added texture and flavor. Just make sure to adjust the quantity of chocolate chips accordingly so it doesn’t get overcrowded with mix-ins.
