Sourdough Double Chocolate High Protein Cookies
Rich, fudgy double chocolate cookies with 80% more protein than a regualr cookie. Made with sourdough discard, cottage cheese, and bread flour, with no protein powder!
Servings: 15 Cookies
Calories: 243kcal
Equipment
- Food processor blender
- Stand Mixer hand mixer
- kitchen scale
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 220 grams cottage cheese blended smooth (about 1 cup)
- 60 grams sourdough discard 100% hydration or stiffer (about 1/4 cup)
- 2 teaspoons vanilla extract
- 50 grams natural cocoa powder 1/2 cup
- 25 grams butter softened (2 tablespoons)
- 32 grams peanut butter 2 tablespoons, see notes for nut free swap
- 150 grams brown sugar packed (3/4 cup)
- 50 grams granulated sugar 1/4 cup
- 2 egg yolks
- 215 grams bread flour 1 3/4 cups
- 1 teaspoon instant coffee
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 200 grams chocolate chips or chunks 1 cup plus 2 tablespoons, plus a small handful reserved for the tops
- Granulated sugar for rolling (about 1/4 cup)
Instructions
- Add the cottage cheese, vanilla, and cocoa powder to a food processor/blender and puree until completely smooth and blended. This blooms the cocoa into the moisture and deepens the chocolate flavor. Set aside.
- In a stand mixer, beat the softened butter, peanut butter, and both sugars together for about one minute, until combined. Scrape down the bowl.
- Add the egg yolks and mix for another minute. Scrape down the bowl.
- Add the sourdough discard and mix until incorporated.
- Add the pureed cottage cheese mixture and mix until incorporated.
- In a separate bowl, whisk together the bread flour, instant coffee, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet and gently mix just until the dough comes together and looks shaggy. Do not overmix.
- Add the chocolate chunks/chips and mix until just incorporated, holding back a small handful for the tops.
- Chill the dough at least 2 hours, up to overnight or about 12 hours for the best flavor.
- Scoop the dough into thick mounds, about 70 grams each. Form a firm ball, press a few chocolate chunks onto the top, then dip just the top into granulated sugar. Place sugar side up on a lined baking sheet and gently press down into a thick disc.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. You don't want to over bake these.
- Let the cookies set on the pan for a few minutes before moving them. They firm up as they cool.
Notes
No sour taste: This recipe is built so the discard adds depth to the chocolate flavor without any tang or sourness coming through. Use discard at 100% hydration or slightly stiffer for best results.
Active starter: You can use active starter in place of discard. If you use starter at peak activity, you may get a slightly fluffier cookie from the active fermentation. They will still be delicious, with even more of the benefits of a long ferment.
Nut free swap: These cookies are tree nut free. To make them peanut free as well, replace the 32 grams (2 tablespoons) of peanut butter with an equal 32 grams (2 tablespoons) of softened butter, bringing the total butter to about 55 grams (4 tablespoons). The cookies will be very slightly richer and just as delicious.
Cocoa powder: This recipe is balanced for natural cocoa powder, which is acidic and activates the baking soda on its own. If you only have Dutch process cocoa, which is pH neutral, use 1/2 teaspoon baking soda plus 3/4 teaspoon baking powder instead.
Storage: Store in an airtight container at room temperature for about three days. After that, the moisture from the cottage cheese can make them turn a little overly fudgy, so move them to the fridge to store beyond three days.
