Sourdough Chocolate Sandwich Cookies

Grab a glass of milk because these sourdough chocolate sandwich cookies are going to be your new favorite snack! Using 100g of sourdough discard or sourdough starter, they full of rich, chocolatey goodness.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 15

Fermentation Time 2

Total Time 2 25

Servings large cookie sandwiches

Calories 391kcal

Ingredients

Cookie Dough

150 g All Purpose Flour
100 g Sourdough Starter (or sourdough discard)
50 g Cocoa Powder (I've just used regular cocoa powder)
3 g Baking Powder (¼ tsp)
7 g Baking Soda (1 tsp)
3 g Salt (¼ tsp)
200 g Sugar
150 g Butter (softened at room temp, I use salted)
1 Egg

Oreo Filling

110 g Butter (softened at room temp, I use salted)
5 g Vanilla Extract
315 g Powdered Sugar (confectioner's sugar or icing sugar)
3 g Salt

Instructions

Add all of the cookie dough ingredients to a food processor or stand mixer (paddle attachment). Blitz the ingredients for around 20 seconds or until they form a cohesive, moist cookie dough.
You can mix the ingredients by hand if you prefer. I recommend beating the egg, sugar, sourdough starter and butter together first and then fold in the dry ingredients. You're looking for a moist dough that stays together when you roll it into a ball.
Place the cookie dough into a bowl and place into the fridge for around 2 hours (it can stay in the fridge for up to 48 hours though).

When You're Ready to Bake

Preheat your oven to 190C and line 2 cookie trays with parchment paper (I've used 2 x half sheet pans).
Use a cookie scoop to scoop out balls of dough. I made 24 cookies around 1 tablespoon in size (this equated to 27g of dough per ball).
Place the cookie dough balls onto parchment lined cookie sheets. Using a flat bottomed glass or measuring cup gently press the dough balls flat. You want them to be around 1 cm thick. They will flatten out more when they cook.
Once they're all flattened out, place the trays of dough into the oven at 190C for around 15 minutes. Remove from the oven and allow the cookies to cool on the trays. The cookies will still be soft when you remove them from the oven.

Make the Filling

Place the butter, vanilla, salt and powdered sugar into the bowl of your stand mixer and whip using the whisk attachment until very pale in color and light and airy in texture. I whip this filling for at least 2 minutes. It will get lighter in color the longer you whip it.
Spoon the filling into a piping bag and set aside until the cookies are completely cool.
When you're ready to sandwich the sourdough chocolate cookies together, pipe a generous amount of filling into the centre of half the cookies and then sandwich the other half of the cookies on top.

Notes

- Sourdough Starter - Make sure your sourdough starter or discard isn't on the thin side as this will affect the consistency of the dough. I actually prefer active sourdough starter for these, but discard is fine, as long as it's not too old and sour.

- Refrigerate Your Dough - do not skip this step because otherwise the dough will be too sticky and the cookies will spread too fast in the oven giving you mis shaped cookies. Another way to do this is to mix the dough, form into balls and place onto your trays. Refrigerate like this and then flatten out just before you bake them. This takes up more room in the refrigerator though.

- Cool On The Tray - allow the cookies to cool on the tray before you transfer them to a wire cooling rack. If you move them too soon they will break.

- Food Processor Is Best - I've tried this recipe by hand, in a food processor and in my Kitchenaid stand mixer and I get the best results in the food processor. I find it's very messy in the Kitchenaid as the cocoa floats off everywhere! If you have a Kitchenaid mixer with a guard attachment, it would worth while using it for this recipe.

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