Sourdough Thumbprint Cookies With Chocolate And Sea Salt

These sourdough thumbprint cookies with chocolate and sea salt are simple yet offer an exquisite mouthfeel. Crumbly and tender, these shortbread-like sourdough cookies offer the perfect balance of sweetness to satisfy your sweet tooth. The added touch of sea salt complements the chocolate flavors to perfection.

Sourdough thumbprint cookies with chocolate and sea salt laid on a table.

Thumbprint cookies are traditionally filled with fruit jam, but I wanted to play around a bit and give it an interesting twist. We could even argue that these sourdough thumbprint cookies are a hybrid between the classic thumbprint cookies and chocolate chip cookies.

Crumbly thumbprint cookies with chocolate and sea salt.

These sourdough discard cookies are super easy to make and a fun way to involve your children in the cooking process. They will love shaping the cookie dough into balls, make the thumbprints, and fill them up with chocolate chips. Little to no mess and a great sensorial experience for the kids.

A sourdough chocolate cookie sprinkled with sea salt.

Ingredients needed for the sourdough thumbprint cookies:

  • Sourdough starter: discard or active. You can use your starter straight from the fridge.
  • Softened unsalted butter
  • An egg
  • All-purpose flour
  • Granulated sugar: I used unrefined
  • Soft light brown sugar
  • Baking powder
  • Vanilla extract
  • Sea salt crystals
  • Chocolate chips or chunks: milk chocolate or dark chocolate depending on your preference.

How to make sourdough thumbprint cookies with chocolate and sea salt:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter and sugars.
  3. Add the egg and vanilla extract and mix well.
  4. Add the sourdough discard and the baking powder.
  5. Slowly incorporate the flour into the cookie dough. You will need to use your hands towards the end to make sure the dough is smooth.
  6. The dough should be thick and soft when ready. Play-dough-like consistency.
  7. Shape the dough into a bowl and weigh it on your kitchen scale.
  8. My dough had 770g in total.
  9. Now divide the dough into 14 equal pieces.
  10. Mine weigh 55g each.
  11. If you wish to make the cookies smaller, divide the dough into 18 equal pieces.
  12. Prepare a cookie sheet with parchment paper and roll each cookie into a ball.
  13. Once they are on the cookie sheet, gently press them down with your hands. Don’t overdo it as you don’t want flat cookies.
  14. Place your thumb in the center of each cookie and gently press to create an indentation. The hole should not go all the way through. About halfway the cookie’s thickness.
  15. You can also use a measuring spoon to create the indentation. I actually prefer it as it looks better and more even.
  16. Add the chocolate chips in the holes you created.
  17. Bake the cookies at 350°F (175°C) for about 13 minutes.
  18. Take the tray out and gently spread the chocolate if the chocolate hasn’t melted.
  19. Sprinkle the sea salt crystals on the cookies and put the cookie sheet back in the oven.
  20. Bake for another 2 minutes or until slightly golden.
  21. Serve and enjoy!
A half eaten thumbprint cookie.

How to store the cookies:

These sourdough thumbprint cookies last really well in an airtight container. They are also easy to pack for lunches, picnics, or long journeys.

A broken shortbread cookie laid on chocolate chips

More sourdough recipes to enjoy:

Sourdough pumpkin cake with cream cheese frosting on a metal plate decorated with cinnamon sticks and pumpkins.
Sourdough

Tray Bake Sourdough Pumpkin Cake With Cream Cheese Frosting

This tray bake sourdough pumpkin cake with cream cheese frosting is the perfect fall treat, combining warm, spiced flavors with a light, moist texture. Packed with pumpkin goodness and aromatic spices like cinnamon and ginger, it is a comforting dessert that is easy to make and ideal for sharing. Topped with a rich and tangy…

Sourdough double-chocolate muffins with orange and cardamom on a table
Sourdough

Sourdough Double Chocolate Muffins With Orange And Cardamom

These bakery-style sourdough double-chocolate muffins are such an irresistible treat. Super tender and fluffy, these jumbo chocolate muffins are rich and decadent, bursting with exotic aromas of orange and cardamom. If you wish to impress your family and friends, make these sourdough chocolate muffins with orange and cardamom. Turn a simple chocolate muffin into a…

Join me on FLIPBOARD for more curated food magazines.

Sourdough discard cookies with chocolate and sea salt.

Let me know how much you enjoyed this recipe!

I would love to hear your thoughts in the comments below. Rate the recipe, share it, save it, or print it.

Sourdough thumbprint cookies with chocolate and sea salt laid on a table.

Sourdough Thumbprint Cookies With Chocolate And Sea Salt

AndreeaB
These sourdough thumbprint cookies with chocolate and sea salt are simple yet offer an exquisite mouthfeel. Crumbly and tender, these shortbread-like sourdough cookies offer the perfect balance of sweetness to satisfy your sweet tooth. The added touch of sea salt complements the chocolate flavors to perfection.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine international
Servings 14 large cookies
Calories 220 kcal

Ingredients
  

  • 1/2 cup softened butter approx. 115g
  • 1 egg
  • 1/4 cup sourdough starter (discard or active) approx. 70g
  • 2 1/2 cups all-purpose flour approx. 300g
  • 1/4 cup soft brown sugar approx. 50g
  • 1/2 cup granulated sugar (I used unrefined) approx. 100g
  • 3/4 cups chocolate chips (milk or dark chocolate) approx. 100g
  • sea salt crystals (to sprinkle on the cookies) as little or as much as you want
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, cream the softened butter and sugars.
  • Add the egg and vanilla extract and mix well.
  • Add the sourdough discard and the baking powder.
  • Slowly incorporate the flour into the cookie dough. You will need to use your hands towards the end to make sure the dough is smooth.
  • The dough should be thick and soft when ready. Play-dough-like consistency.
  • Shape the dough into a bowl and weigh it on your kitchen scale.
  • My dough had 770g in total.
  • Now divide the dough into 14 equal pieces.
  • Mine weigh 55g each.
  • If you wish to make the cookies smaller, divide the dough into 18 equal pieces.
  • Prepare a cookie sheet with parchment paper and roll each cookie into a ball.
  • Once they are on the cookie sheet, gently press them down with your hands. Don’t overdo it as you don’t want flat cookies.
  • Place your thumb in the center of each cookie and gently press to create an indentation. The hole should not go all the way through. About halfway the cookie's thickness.
  • You can also use a measuring spoon to create the indentation. I actually prefer it as it looks better and more even.
  • Add the chocolate chips in the holes you created.
  • Bake the cookies at 350°F (175°C) for about 13 minutes.
  • Take the tray out and gently spread the chocolate if the chocolate hasn’t melted.
  • Sprinkle the sea salt crystals on the cookies and put the cookie sheet back in the oven.
  • Bake for another 2 minutes or until slightly golden.
  • Serve and enjoy!

Notes

Store in an airtight container for up to a week.

Nutrition

Serving: 62gCalories: 220kcal
Tried this recipe?Let us know how it was!

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.