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Sour bread chocolate cookies (with video)

Sour bread chocolate cookies (with video)

These cookies creatively repurpose leftover sourdough bread into a soft, chewy base, studded with rich melted chocolate crumbs for a delightful contrast of textures. Ideal for afternoon tea, dessert platters, or zero-waste baking projects, they offer a comforting balance of tangy sourdough and sweet chocolate. The final texture is tender yet slightly resilient, with a glossy surface and gooey center.

Taste: Mildly tangy from sourdough, deeply sweet and rich from chocolate, with a balanced buttery aroma and subtle caramel notes from brown sugarTotal Time: Prep 20 min + Bake 12 min + Cooling 15 min = 47 minutesServings: 1Suitable For: Home bakers, eco-conscious cooks, dessert lovers, kids (if chocolate is mild), and those seeking creative use of leftoversBudget: ¥18–¥25 (approx. $2.5–$3.5 USD) for full batch

Ingredients

  • Stale sourdough bread (150g
  • finely crumbled)
  • unsalted butter (80g
  • softened)
  • brown sugar (60g)
  • granulated sugar (20g)
  • egg (1 large)
  • vanilla extract (1 tsp)
  • all-purpose flour (90g)
  • baking soda (1/2 tsp)
  • salt (1/4 tsp)
  • dark chocolate chunks or chips (100g
  • roughly chopped)

Nutrition

CaloriesApproximately 280 kcal per cookie (makes ~12 cookies)
Protein3.2 g (from egg, flour, and trace in bread)
Fat16 g (mainly from butter and chocolate; ~9 g saturated)
Carbohydrates32 g (including 18 g sugars from added sugars and chocolate)
VitaminsMinimal vitamin content; trace B vitamins from flour and egg
Fiber1.5 g (primarily from sourdough crumbs and whole grain traces)

Tips

  • Use day-old or slightly dried sourdough for optimal crumb texture—fresh bread may make dough too moist
  • Do not overmix after adding flour to avoid tough cookies
  • Bake just until edges set; underbaking slightly yields chewier results
  • Store in an airtight container for up to 5 days, or freeze unbaked dough balls for later use

Steps

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