Sourdough Chocolate Peppermint Cookies
These sourdough chocolate peppermint cookies are full of dark chocolate and peppermint flavor. They are soft and chewy with crunchy bits of peppermint and melty chocolate chips in every bite! Easy to make with sourdough discard, these are the perfect holiday cookie to bake for Christmas!
Ingredients
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- ½ teaspoon (3 g) salt
- ¼ cup crushed peppermint
- ½ cup (90 g) chocolate chips
Wet Ingredients
- ¼ cup (50 g) sourdough discard
- ¼ cup (45 g) avocado oil any neutral-flavored oil, NOT olive oil
- ½ cup (100 g) light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 teaspoon (4 g) peppermint extract
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set to the side. You may need a second baking sheet.
- In a medium bowl, combine 1 cup all-purpose flour, ½ cup cocoa powder, ¼ cup crushed peppermint, ½ cup chocolate chips, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and whisk together.
- In a large mixing bowl, combine ¼ cup sourdough discard, ¼ cup avocado oil, ½ cup light or dark brown sugar, ½ cup granulated sugar, 1 egg, 1 teaspoon peppermint extract, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir together until fully combined.
- Using a medium cookie scoop, scoop and roll the dough balls in the palm of your hands and forming them into a disc shape.
- Bake the cookies for 10-11 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool slightly on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
How to Store
Storage: Store baked cookies in an airtight container at room temperature for up to 7 days. For extra freshness and chewiness, add a small piece of white bread to the container. Freezer: Baked cookies can be frozen for up to 3 months. Let cookies cool completely. Wrap individually in plastic wrap, then place in a freezer-safe bag or container. Unbaked Dough: Store unbaked cookie dough tightly covered in the fridge for up to 5 days. Freeze unbaked dough for up to 3 months.Nutrition
Calories: 194kcalCarbohydrates: 31gProtein: 2gFat: 8g