butterfly bakery blog

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These are the best cookie for autumn and winter. Filled with a nutty flavour, triple chocolate, and sourdough discard for the best possible flavour. They are chunky, chewy, crunchy and absolutely perfect. The walnuts toast perfectly, and give off the best flavour you could ask for. Dark chocolate is mixed right into the dough with 2 types of chocolate chunks mixed right in!

This is probably my most extravagant cookie recipe yet, but trust me it is completely worth it. You will be left with 10-12 divine cookies (depending on size, I like a big cookie!). Yes, the ingredient and method list may be a little long for cookies, but they taste INSANELY good. To get the perfect texture for these cookies, I use aquafaba (liquid residue from canned legumes, best found in chickpeas).

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Equipment & Ingredient notes

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Equipment needed:

• saucepan
• mixing bowl
• whisk
• measuring cups / kitchen scales
• measuring spoons
• cookie sheets
• spatula / wooden spoon

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Ingredient notes:

• Sourdough discard – this is the residue from feeding a sourdough starter. It does not necessarily need to be active for these cookies.
• Vegan butter – i recommend browning the butter for the best flavour.
• Expresso – this will enhance the flavour of your chocolate.
• Dark chocolate – most dark chocolates are already vegan, but be sure to double check. I recommend not going darker than 70%.
• Brown sugar – you can use store-bought or make your own with 1tbsp treacle per cup of white sugar.
• White sugar – caster or granulated sugar will work.
• Vanilla – use high quality vanilla for the best flavour.
• Flour – make sure to use plain flour (all purpose).
• Cocoa powder – this will create a mega chocolatey cookie.
• Salt – will enhance the flavour of your bake.
• Aquafaba – this will act as the egg in the cookie, to create chewy and stable texture.
• Baking soda – this will give the cookie great shape and texture.
• Vegan white chocolate – i recommend using Moser Roth vegan white chocolate.
• Walnuts – they will toast in the oven to create the perfect flavour!

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Step-by-step Instructions

• Pre-heat your oven to 180c (conventional oven) / 160c (fan oven).
• Line two cookie trays with parchment paper and set aside.
• To a small saucepan, melt and brown the butter until the smell is nutty and caramel like.
• Chop up the dark chocolate small and add to a large mixing bowl.
• Pour over the butter and strong coffee. let sit for around 5 minutes.
• Then whisk until smooth and equally melted.
• Add in the both sugars and whisk until fully combined.
• Then add the sourdough starter, vanilla extract and aquafaba.
• Whisk until combined completely.
• Add in the flour, baking soda, cocoa powder and salt. Mix until just combined.
• Then add the chocolate and walnut chunks. Fold to combine.
• Divide into 10-12 equal balls (depending on preferred size).
• Place on two baking sheets and add extra chocolate + walnut chunks.
• Bake for 10-15 minutes until fully flattened and slightly crunchy.
• Sprinkle with flaky sea salt, let cool or eat warm, and enjoy!

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the history of cookies

Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as ‘cookies’ to test if the oven temperature was right, before putting their baked good into the oven. 

By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders. 

Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America. 

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Vegan sourdough discard triple chocolate walnut cookies

prep time: 15 mins / serves: 12 / cook time: 15 mins

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Ingredients:

• 1/2 cup vegan butter
• 1/4 cup vegan dark chocolate (60-70% is best)
• 2 tbsp strong coffee
• 3/4 cup brown sugar*
• 1/4 cup white sugar
• 1/4 cup sourdough discard*
• 3 tbsp aquafaba*
• 1 tbsp vanilla
• 1 + 1/2 cup plain flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup + 1tbsp cocoa powder
• 1/2 cup vegan white chocolate chunks
• 1/2 cup vegan dark chocolate chunks
• walnut + chocolate chunks for baking + flaky sea salt

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Method:

• Pre-heat your oven to 180c (conventional oven) / 160c (fan oven).
• Line two cookie trays with parchment paper and set aside.
• To a small saucepan, melt and brown the butter until the smell is nutty and caramel like.
• Chop up the dark chocolate small and add to a large mixing bowl.
• Pour over the butter and strong coffee. let sit for around 5 minutes.
• Then whisk until smooth and equally melted.
• Add in the both sugars and whisk until fully combined.
• Then add the sourdough starter, vanilla extract and aquafaba.
• Whisk until combined completely.
• Add in the flour, baking soda, cocoa powder and salt. Mix until just combined.
• Then add the chocolate and walnut chunks. Fold to combine.
• Divide into 10-12 equal balls (depending on preferred size).
• Place on two baking sheets and add extra chocolate + walnut chunks.
• Bake for 10-15 minutes until fully flattened and slightly crunchy.
• Sprinkle with flaky sea salt, let cool or eat warm, and enjoy!

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NOTES

• *to make your own brown sugar, combine 1tbsp treacle per cup of white sugar.
• *sourdough discard is the residue left from feeding sourdough starter. you can make these cookies without it, but it will reduce flavour.
• *aquafaba is from any legume, best in chickpeas but lentil water residue works too.

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PRINTABLE RECIPE CARD

Download the card below for an easy access recipe!

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