Sour bread chocolate cookies (with video)
This recipe creatively repurposes leftover sourdough bread into soft, chewy cookies filled with rich melted chocolate crumbs. Ideal for home baking sessions or casual gatherings, it offers a delightful balance of tangy sourdough and sweet chocolate. The texture is tender yet slightly resilient, with a warm, gooey center when freshly baked.
Taste: Mildly tangy from sourdough, deeply sweet and rich from chocolate, with a soft-chewy crumb and warm molten centerTotal Time: Prep 20 min + Bake 12 min + Cooling 10 min = 42 minutesServings: 1Suitable For: Home bakers, families with kids, eco-conscious cooks, dessert lovers seeking low-waste optionsBudget: ¥15–25 (RMB) for full batch (approx. $2–3.5 USD)
Ingredients
- Stale sourdough bread (150g
- torn into small pieces)
- unsalted butter (80g
- softened)
- brown sugar (60g)
- egg (1 large)
- all-purpose flour (100g)
- baking soda (1/2 tsp)
- salt (1/4 tsp)
- dark chocolate chunks (80g
- roughly chopped)
- optional vanilla extract (1/2 tsp)
Nutrition
CaloriesApproximately 220 kcal per cookie (makes ~12 cookies)
Protein3.2 g per cookie (from egg, flour, and bread)
Fat12.5 g per cookie (mainly from butter and chocolate; includes 7.8 g saturated fat)
Carbohydrates24.6 g per cookie (from bread, sugar, and flour; includes 14.2 g sugars)
VitaminsMinor amounts of B vitamins (from whole grain in sourdough) and vitamin E (from butter)
Fiber1.1 g per cookie (from sourdough and whole grain content)
Tips
- Use slightly stale sourdough (not rock-hard) for optimal moisture absorption and texture
- Chill dough balls for 10 minutes before baking to prevent excessive spreading
- Do not overbake—cookies should look underdone at edge removal; residual heat finishes cooking
- Store cooled cookies in an airtight container for up to 3 days; reheat 10 sec in microwave for fresh-melted effect
Steps
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