Sourdough Discard Chocolate Brownie Cookies

Why Make This Recipe

Sourdough Discard Chocolate Brownie Cookies are a delightful treat that not only satisfies your sweet tooth but also helps reduce food waste. Using sourdough discard gives these cookies a unique texture and flavor. Instead of tossing out excess sourdough starter, you can transform it into rich, fudgy cookies that everyone will love. Plus, they are easy to make and perfect for sharing with friends and family!

How to Make Sourdough Discard Chocolate Brownie Cookies

Ingredients:

• 1 cup sourdough discard
• 1 cup dark chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the melted butter and sugar, and mix until well combined.
3. Add the eggs and vanilla extract, and whisk until smooth.
4. Stir in the sourdough discard until fully incorporated.
5. In another bowl, whisk together the cocoa powder, salt, and flour. Gradually fold the dry ingredients into the wet ingredients until combined.
6. Gently fold in the dark chocolate chips.
7. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are set and the tops have a crackled appearance.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Dust with powdered sugar if desired before serving.

How to Serve Sourdough Discard Chocolate Brownie Cookies

You can serve these delicious cookies warm or at room temperature. They’re great on their own or can be paired with a glass of milk, a scoop of ice cream, or a cup of coffee. Dusting with powdered sugar adds a nice touch for special occasions.

How to Store Sourdough Discard Chocolate Brownie Cookies

Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies. Place them in a freezer-safe bag, and they will last for up to three months. Just thaw them at room temperature when you’re ready to enjoy!

Tips to Make Sourdough Discard Chocolate Brownie Cookies

• Make sure the sourdough discard is at room temperature for easier mixing.
• Don’t overbake the cookies; they should be soft in the middle when you take them out.
• Feel free to add nuts like walnuts or pecans for an extra crunch.

Variation

If you’d like to add a twist, try using white chocolate chips or mixing in some chopped dried fruit like cherries or cranberries. You can also experiment with different extracts, such as almond or mint, for a unique flavor.

FAQs

1. Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works great in this recipe and will still give you delicious cookies.

2. Is it necessary to use dark chocolate chips?
While dark chocolate chips add a rich flavor, you can use semi-sweet or milk chocolate chips depending on your taste.

3. Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking.

Sourdough Discard Chocolate Brownie Cookies

Delightful and fudgy cookies made with sourdough discard, perfect for satisfying your sweet tooth while reducing food waste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 1 cup sourdough discard Make sure it's at room temperature for easier mixing.
• 1 cup dark chocolate chips Can substitute with semi-sweet or milk chocolate chips.
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour You can substitute with gluten-free flour blend.
• optional Powdered sugar for dusting Adds a nice touch for special occasions.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the melted butter and sugar, and mix until well combined.
3. Add the eggs and vanilla extract, and whisk until smooth.
4. Stir in the sourdough discard until fully incorporated.
5. In another bowl, whisk together the cocoa powder, salt, and flour.
6. Gradually fold the dry ingredients into the wet ingredients until combined.
7. Gently fold in the dark chocolate chips.
8. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

Baking

1. Bake for 12-15 minutes, or until the edges are set and the tops have a crackled appearance.
2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Dust with powdered sugar if desired before serving.

Notes

Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to three months.