Sourdough Chocolate Walnut Cookies

These sourdough chocolate walnut cookies are rich, buttery, and full of chocolate flavor with crunchy walnuts in every bite. Finished with a simple chocolate icing and a walnut half, they're a nostalgic treat that's perfect for using up sourdough discard.

Course Snack

Cuisine Australian, New Zealand

Keyword Sourdough Discard

Prep Time 15

Cook Time 12

Fermentation Time 2

Total Time 2 27

Servings cookies

Calories 240kcal

Author Kate Freebairn

Ingredients

Cookie Dough

250 g Butter (salted, softened)
120 g Brown Sugar
100 g Sourdough Starter
30 g Cocoa Powder
260 g All-purpose Flour
85 g Walnuts (chopped)

Chocolate Icing

150 g Powdered Sugar
20 g Cocoa Powder
40 g Water
20 Walnut Halves

Instructions

To the bowl of a stand mixer fitted with a whisk attachment, add the softened butter and brown sugar and whisk until light and creamy. Now add the sourdough starter and continue to whisk.
Once the sourdough starter has been incorporated, remove the bowl from the stand mixer and add the cocoa powder, flour and chopped walnuts. Use a spatula to combine into a sticky dough.
Place the dough into the fridge for at least 2 hours. You can leave it in the fridge for up to 48 hours.
When you're ready to bake the cookies, preheat the oven to 180ºC (350ºF).
Scoop out balls of cookie dough and place onto a baking sheet lined with parchment paper. Flatten the cookies out just a little bit, ensuring you leave plenty of room for spread.
Bake for around 12 minutes or until the cookies are set. They will still feel soft, but remove them from the oven and allow them to cool on the tray for around 10 minutes before transferring to a wire cooling rack to cool fully.
To make the icing, mix together the powdered sugar, cocoa powder and water until it forms a thick glaze. Spoon a little bit of icing onto each cookie and top with half a walnut. Allow the icing to set before serving.

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