Never let anyone tell you that procrastination is a bad thing. If it weren’t for my tendency to put things off, I never would have discovered these incredible cookies.

I originally planned to bake these the day I mixed up the dough, but life had other plans. The dough ended up chillaxing in the fridge for a few days. As the week went on, one thing led to another and I ended up making small batches. The longer the dough was in the fridge, the more time the sourdough discard had to work its magic. The cookies don’t taste sour, the sourdough flavour just dials up the richness of the chocolate.

Aside from the extreme willpower involved to not bake and eat them all on the first day, these are also really easy to make.

Makes: Around 4-5 dozen cookies, depending on the size

Ingredients:

• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 1 tbsp molasses
• 1 tsp salt
• 2 eggs, cold
• 3/4 cup sourdough discard, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups AP flour
• 1 cup cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups dark chocolate chips

Directions:

1. In the bowl of a stand-mixer, mix butter (1 cup) and sugar (2 cups) and cream together
2. Add molasses (1 tbsp), salt (1 tsp), eggs (2), sourdough discard (3/4 cup), and vanilla (1 tsp) – don’t worry about the cold eggs causing the butter to split a bit, this is part of why cookies and cakes have different textures
3. In a separate bowl, stir together flour (2 1/2 cups), cocoa (1 cup), baking powder (1 tsp), and baking soda (1 tsp)
4. Add the dry ingredients to the wet ones and stir together just to combine and get rid of the clumps of flour, don’t over-mix
5. Stir in chocolate chips
6. Now the hard part… put the whole mix in the fridge and try to forget about it for 2-3 days
7. Preheat oven to 350 degrees f
8. Line cookie sheets with parchment or silicone liners
9. Form cookie dough (or whatever is left of the cookie dough after a few days in the fridge) into balls about the size of ping pong balls, place them on prepared cookie sheets, and squish them down just a little bit
10. Bake for 8 minutes, they will still be soft in the middle
11. Let cool on the sheets for 5-10 minutes, then transfer to a wire rack to finish cooling

Notes:

• Don’t get me wrong, you do not have to wait a few days to make these. Even on day one these are first class double chocolate cookies. However, future you called and asked you to leave at least a bit of the dough in the fridge to come back to in a few days.