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Sourdough Peppermint Hot Chocolate Cookies

Sourdough Peppermint Hot Chocolate Cookies are pure Christmas magic in each bite! Packed with rich chocolate, a hint of peppermint, and a festive white chocolate drizzle, they’re the perfect holiday treat.
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Ingredients
  

Wet Ingredients:

  • 1 cup 226g unsalted butter, browned and slightly cooled
  • 1/2 cup 90g semi-sweet chocolate chips
  • 1/4 tsp espresso powder I love King Arthur espresso powder linked here https://amzn.to/3VGKeNc
  • 1 cup 200g brown sugar
  • 1 cup 200g white sugar
  • 2 large eggs
  • 1/2 cup 120g sourdough discard (unfed, cold is fine)
  • 2 tsp vanilla extract

Dry Ingredients:

  • 3 tbsp 20g cocoa powder
  • 3 cups 350g all-purpose flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda

Mix-Ins:

  • 2/3 cup 100g semi-sweet chocolate chips
  • 2/3 cup 100g milk or white chocolate chips

For Dipping:

  • 1 cup 170g white chocolate, melted
  • 1 tbsp coconut oil
  • 2 tbsp crushed peppermints or peppermint chips

For Garnish:

  • Additional crushed candy canes or peppermints

Instructions
 

Step 1: Brown the Butter

  • In a saucepan, melt the butter over medium heat, stirring frequently until it foams and develops a nutty aroma. Remove from heat and allow to cool slightly then stir in the semi-sweet chocolate chips and espresso powder until melted and smooth. Allow the mixture to cool to room temperature.

Step 2: Cream Butter and Sugars

  • Transfer the browned butter mixture to a mixing bowl. Add the brown sugar and white sugar, and beat until creamy and smooth.

Step 3: Add Wet Ingredients

  • Mix in the eggs, one at a time, until fully incorporated. Add the sourdough discard and vanilla, mixing until smooth.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together the cocoa powder, flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Don't overmix your dough!

Step 5: Fold in Chocolate Chips and Chill

  • Stir in the milk chocolate and white chocolate chips until incorporated through cookie dough. Scoop cookie dough onto plastic wrap and chill for 1 hour.
  • Baker's Note: You can skip chilling dough if you'd like, but resist flattening cookies if you do so prior to baking. If you want to chill dough longer than 1 hour, let dough rest on counter and warm up before trying to scoop and bake.

Step 6: Shape and Bake

  • Preheat your oven to 350°F (175°C). Use a 2-ounce cookie scoop or measure roughly 2 Tablespoons of cookie dough to shape your cookies (I use this cookie scoop linked here https://amzn.to/4ggXi43 for extra big cookies). Place cookie dough mounds on parchment-lined baking sheets, spacing the cookies 2 inches apart. Bake for 15 minutes, or until the edges are set and the centers are soft. After removing cookies from oven I like to tap my cookie sheet on the counter while cookies are still warm to give them a nice finish. Let cookies cool completely on a wire rack.

Step 7: Dip and Garnish

  • Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth. Stir in the coconut oil for a thinner consistency- you want dipping chocolate slightly runny. Dip half of each cooled cookie into the melted chocolate, and sprinkle with crushed candy canes or peppermint chips. Place the dipped cookies on a parchment-lined tray.

Step 8: Set the Chocolate

  • Flash freeze the cookies for 5 minutes to help the white chocolate harden.

Storing your Cookies:

  • Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.