Easy Chocolate Sourdough Cookies with Espresso and Cherries
These chocolate sourdough cookies are perfect for your next holiday gathering, especially for the chocolate lover in your life. These decadent cookies are reminiscent of a smooth, creamy piece of fudge all blended with espresso and cherries and the rich flavor of sourdough. Your Christmas will be deliciously merry and bright!
It’s Christmastime as I share this recipe with you and the baking is definitely plentiful this time of year. I’ve thumbed through a couple different Christmas cookbooks for inspiration lately.
I had no idea there are so many unique recipes to bake this time of year. The possibilities are endless!
The photography in these books make the cookies seem 3D, leaving the reader craving the goodies on the platters. Perhaps all these recipes should be brought to life in a good old-fashioned cookie exchange between neighbors and friends.
For me, these chocolate sourdough cookies are one of my favorite treats to share. The delicious combination of espresso, chocolate and cherries can’t be beat. Paired with a piping hot cup of coffee, it’s an irresistible treat!
The cherries in this recipe especially bring me joy in these cold winter months. They’re picked in the heat of summer right in our backyard here in Wisconsin.
Traveling to Door County, especially if you live in Northeast Wisconsin, is a true summer road trip destination. The beautiful lake Michigan scenery, rustic countryside and cherry orchards in July is stunningly peaceful and beautiful. Almost like time stands still.
I went there as a child with my family and now I go every summer with my husband, Luke. When I pull out my jars of brandied cherries to make this recipe, I long for those hot summer days.
Why I Love This Chocolate Sourdough Cookie Recipe
Full of Flavor: The decadent combination of chocolate, espresso and cherries makes this a true crowd pleasing winner. When long fermented with the sourdough, the depth of flavor and nutritional benefits multiply even more.
Simple: These cookies come together in no time flat especially if you have all the ingredients out and ready to go. Make sure to have your butter at room temperature and your sourdough active and bubbly. Sourdough discard works as well. Eggs should also be at room temperature.
Versatile: For those with an egg allergy or sensitivity, substitute yogurt instead. If you don’t like the taste of coffee, leave the espresso out. And if you don’t have time to let the dough long ferment, it’s okay to bake these cookies right away. They’ll be delicious either way.
Helpful Hints for Sourdough Chocolate Cookies
- If you intend on using an active sourdough starter, feed your starter according to when you want to mix this recipe.
- For an eggless option, substitute 1/4 cup yogurt per egg. Many people including myself have a fairly high sensitivity to eggs and have to avoid them long-term. The end result is generally the same, although I baked two batches of these cookies, one with and without the eggs. The batch with the yogurt turned out slightly more fudge-like and the egg batch turned out a bit more cake-like.
- Bake the dough right away or long-ferment it so that the sourdough breaks down the gluten. While this is beneficial for everyone, it’s particularly necessary for those with gluten sensitivities. To boost the health benefits even more, I use einkorn flour from Jovial Foods. It’s an ancient, heirloom, low-gluten wheat with all the vitamins and minerals still intact.
How to Make Chocolate Sourdough Cookies
What You’ll Need
- Espresso powder – instant coffee packets work great
- Boiling water
- All-purpose flour – I used Jovial Foods all-purpose einkorn flour
- Sourdough starter – active and bubbly or discard
- Cocoa powder
- Stand or hand mixer
- Cookie sheets
- Parchment paper – optional
- Butter – softened at room temperature
- Granulated sugar
- Eggs or yogurt
- Dried or brandied cherries
- Chocolate Chips
- Spatula
- Measuring spoons and cups
- A kitchen spoon and knife
- Small bowl
For a full list of ingredients, see the recipe card below.
Step-by-Step Instructions
If baking right away, preheat oven to 350 degrees and line cookie sheets with parchment paper (optional). Next, mix instant espresso powder and boiling water and set aside.
In a small mixing bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
With a mixer, beat the butter and granulated sugar until creamy, light and fluffy.
Next, add the eggs, sourdough starter, vanilla extract and espresso and mix until combined.
On low speed, add the flour mixture one half at a time and blend until just combined. Don’t over mix.
Stir in the cherries and chocolate chips on the lowest speed until just blended together. Or mix by hand. If long fermenting, wrap dough in plastic wrap and place in fridge or leave on the counter at room temperature.
To bake, place a tablespoon of dough 2 inches apart on a cookie sheet lined with parchment paper. Bake 8-10 minutes.
Since the cookies are dark colored, it’ll be difficult to know when they are done baking. When they lose their gooey texture, they’re done. Wait ten minutes and transfer to a wire rack to cool.
When cookies are completely cool, drizzle with melted white chocolate. This is optional, but tasty!!
FAQ’s
Can chocolate sourdough cookies be made without sourdough?
Yes, simply increase the flour by an extra 1/4 cup. I haven’t tried it with this recipe, but generally the conversion is an equal amount of regular flour to starter.
Does the dough need to be long fermented?
No, these cookies can be baked right away without long fermenting the dough.
What are brandied cherries?
Brandied cherries are simply fresh cherries preserved in several pounds of sugar. The ratio is 3 pounds of cherries to 2 pounds of sugar.
More Christmas Recipes From Becky
The Best Christmas Sourdough Gingerbread Cinnamon Rolls
The Best Citrus Sourdough Sugar Cookies for Christmas
Simple Christmas Cocktail Shrub with Oranges and Cloves
Spiced Cranberry Christmas Jam | Irresistibly Easy and Delicious
“And this will be a sign for you: you will find a babe wrapped in swaddling cloths and lying in a manger.” And suddenly there was with the angel a multitude of the heavenly host praising God and saying, “Glory to God in the highest, and on earth peace among men with whom he is pleased!” Luke 2:12-14
If you make these cookies and love them, I’d love it if you gave them a 5-star review in the recipe card below! Any comments or questions, leave them in the comments section below. Tag me with your photos on Instagram @beckybuttlesamericana.
Merry Christmas and Happy New Year! -Becky
Chocolate Sourdough Cookies with Espresso and Cherries
These chocolate sourdough cookies are perfect for your next holiday gathering, especially for the chocolate lover in your life. These decadent cookies are reminiscent of a smooth, creamy piece of fudge all blended with espresso and cherries and the rich flavor of sourdough. Your Christmas will be deliciously merry and bright!
Ingredients
- 1 tbsp instant espresso powder
- 1 tbsp boiling water
- 1 cup (120 grams) flour
- ¾ cup (90 grams) coca powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (113 grams) butter at room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 2 eggs
- ¼ cup sourdough starter or discard
- 1 tsp vanilla extract
- ½ cup chopped dried or brandied cherries
- ¾ cup semi-sweet chocolate chips
- white chocolate (optional) for decorating
Instructions
- If baking right away, preheat oven to 350 degrees and line cookie sheets with parchment paper (optional). Next, mix instant espresso powder and boiling water and set aside.
- In a small mixing bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
- With a mixer, beat the butter and granulated sugar until creamy, light and fluffy.
- Next, add the eggs, sourdough starter, vanilla extract and espresso and mix until combined.
- On low speed, add the flour mixture one half at a time and blend until just combined. Don't over mix.
- Stir in the cherries and chocolate chips on the lowest speed until just blended together. Or mix by hand. If long fermenting, wrap dough in plastic wrap and place in fridge or leave on the counter at room temperature.
- To bake, place a tablespoon of dough 2 inches apart on a cookie sheet lined with parchment paper. Bake 8-10 minutes.
- Since the cookies are dark colored, it will be difficult to know when they are done baking. When they lose their gooey texture, they are done. Wait ten minutes and transfer to a wire rack to cool.
- When cookies are completely cool, drizzle with melted white chocolate. This is optional, but tasty!!
Notes
- If you intend on using an active sourdough starter, feed your starter according to when you want to mix this recipe.
- For an eggless option, substitute 1/4 cup yogurt per egg. Many people including myself have a fairly high sensitivity to eggs and have to avoid them long-term. The end result is generally the same, although I baked two batches of these cookies, one with and without the eggs. The batch with the yogurt turned out slightly more fudge-like and the egg batch turned out a bit more cake-like.
- The dough may be baked right away or long-fermented so that the sourdough breaks down the gluten. While this is beneficial for everyone, it's particularly necessary for those with gluten sensitivities. To boost the health benefits even more, I use einkorn flour from Jovial Foods. It's an ancient, heirloom, low-gluten wheat with all the vitamins and minerals still intact.
I’m a wife and homemaker inspiring old-fashioned skills always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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