Sourdough Chocolate Shortbread Cookies

These sourdough chocolate shortbread cookies are buttery, crisp, and packed with rich chocolate flavor. Dip them in chocolate for an extra special treat.

Servings : cookies

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Prep Time : 30

Cook Time : 22

Chilling Time : 1 15

Total Time : 2 7

Equipment

Stand Mixer
Baking Sheet

Ingredients

Cookie dough

113 grams (4 oz) unsalted butter room temperature
75 grams (6 tablespoon) granulated sugar
1 gram (⅛ teaspoon) kosher salt
8 grams (1 ½ teaspoon) pure vanilla extract
40 grams chocolate sourdough starter discard or regular starter discard
130 grams (1 cup) all-purpose flour
13 grams (2 tablespoon) cocoa powder dutch-process preferred
13 grams (1 ½ tablespoon) cornstarch

Topping

Extra granulated sugar
Extra kosher salt
113 grams (4 oz) chocolate chips bittersweet or semisweet, melted
1 teaspoon oil optional

Instructions

Cream butter with sugar - Add softened butter, sugar, vanilla extract and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.
113 grams unsalted butter, 75 grams granulated sugar, 1 gram kosher salt, 8 grams pure vanilla extract
Incorporate sourdough starter - Add chocolate sourdough starter (active or discard) and continue beating until thoroughly incorporated and creamy. You can use a regular sourdough starter here if you don’t maintain a chocolate starter.
40 grams chocolate sourdough starter discard
Add dry ingredients - Sift flour, cocoa powder and cornstarch directly into the stand mixer bowl with the wet ingredients. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
130 grams all-purpose flour, 13 grams cocoa powder, 13 grams cornstarch
Form the log - Place a long piece of plastic wrap flat on the countertop. Roll the dough on top of the plastic wrap into a log about 6” in length. Wrap it up and refrigerate or freeze for at least 1 hour before baking.
Slice the cookies - Use a sharp knife to slice the cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them in the freezer for about 15 minutes, while the oven preheats.
Preheat the oven to 350°F.
Bake - Mix 1 tablespoon of granulated sugar with a few pinches of kosher salt in a small bowl. Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle the sugar mixture on top generously and bake for about 22 minutes. You don't have to add salt to the sugar topping but I highly recommend it for that pop of saltiness.
Extra granulated sugar, Extra kosher salt
Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Dip in chocolate - Melt the chocolate in a glass bowl placed over a simmering pot of water. If the melted chocolate is very thick, you can add a teaspoon of oil to it to thin it out to make it easier to get a nice coating. Dip the cookies half way into the melted chocolate and place them back onto the lined baking sheet to set.
113 grams chocolate chips, 1 teaspoon oil

Notes

Storing baked cookies: Store your sourdough chocolate shortbread cookies in an airtight container at room temp for up to a week.
Storing cookie dough: Unbaked shortbread dough can be kept refrigerated for 3-4 days, or freeze for 3-6 months. It is best to slice the log first before freezing.
Baking frozen dough: No need to thaw frozen cookie dough, you can bake directly from the freezer. The slices may stick together when frozen, just use a paring knife or butter knife to separate them.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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