Ingredients
Sourdough discard. You can use sourdough discard or active sourdough in this recipe, as long as it’s 100% hydration (equal parts flour and water by weight).
Cocoa powder. Use unsweetened, 100% cocoa powder for this recipe to work. Do not substitute with hot cocoa mix.
Baking soda. Using baking soda makes these cookies darker and crispier on the outside while keeping them chewy and soft on the inside.
Cornstarch. Don’t add more than what’s called for. Cornstarch helps prevent these cookies from spreading too much, but too much can keep the cookies from spreading at all.
Butter. You can use salted or unsalted butter. If using salted, omit the additional salt. Don’t forget to melt it (45 seconds in the microwave is enough) and let it cool for at least 5 minutes before starting the recipe.
Brown sugar. You can use light or dark brown sugar.
Chocolate chips. Use your favorite dark or semi-sweet chocolate chips, or substitute with chocolate chunks.
