Sourdough Brownie Cookies

why make this recipe

Sourdough Brownie Cookies are a delicious combination of two beloved treats: brownies and cookies. They provide a chewy texture with a rich chocolate flavor, making them a favorite for many chocolate lovers. Plus, using sourdough discard not only cuts down on waste but also adds a hint of tanginess to the sweetness, creating a unique flavor that you won’t find in regular brownies or cookies. These cookies are easy to make and perfect for any occasion, whether you need a sweet snack or a dessert to share with friends and family.

how to make Sourdough Brownie Cookies

Ingredients :

• 1 cup chocolate chips or chopped chocolate bar
• 4 tbsp butter
• 1 egg
• 0.5 cup sourdough discard
• 0.75 cup brown sugar
• 0.25 cup granulated sugar
• 0.5 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• 0.25 tsp sea salt
• Flaky sea salt for topping (optional)

Directions :

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the chocolate and butter together in a microwave-safe bowl or small saucepan, stirring until smooth. Let it cool slightly.
3. Using a mixer, beat the egg, brown sugar, and granulated sugar on high speed for about 5 minutes until the mixture is thick, pale, and fluffy.
4. Whisk in the sourdough discard and vanilla extract until it’s smooth.
5. Gently fold the melted chocolate mixture into the whipped egg mixture.
6. Fold in the flour, cocoa powder, baking powder, and sea salt until a glossy batter forms.
7. Scoop the batter onto the prepared baking sheet using a cookie scoop, leaving about 2 inches of space between each cookie.
8. If you want, sprinkle with flaky sea salt and bake for 10–12 minutes until the edges are set but the centers remain soft.
9. Allow the cookies to cool on the pan for about 10 minutes to allow the crackle tops to set before transferring them to a cooling rack.

how to serve Sourdough Brownie Cookies

These cookies are perfect on their own or served with a glass of cold milk. You can also pair them with a scoop of vanilla ice cream for an indulgent dessert. They make a great treat for parties, gatherings, or just a cozy night in.

how to store Sourdough Brownie Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, you can freeze them in a freezer-safe container. Just let them thaw at room temperature when you’re ready to enjoy them again.

tips to make Sourdough Brownie Cookies

• Make sure to let the melted chocolate and butter cool slightly before mixing it in to avoid cooking the egg.
• If you prefer a more intense chocolate flavor, use dark chocolate instead of milk chocolate.
• For variation, try adding nuts or dried fruit to the batter for extra texture and flavor.
• Be careful not to overbake; you want the centers to remain chewy!

variation

You can customize these cookies by adding different mix-ins like nuts, chocolate chunks, or dried fruit. You can also experiment with different types of flour like almond flour for a gluten-free version.

FAQs

1. Can I use regular sourdough starter instead of discard?
Yes, you can use a regular sourdough starter if it’s active, but it’s best to follow the proper feeding schedule to ensure your starter is at its peak.

2. How do I know when the cookies are done baking?
The cookies should have set edges while the centers are still soft. Once they cool, they will firm up.

3. Can I freeze the cookie dough?
Yes, you can scoop the dough onto a baking sheet and freeze them. Once frozen, transfer them to an airtight container and bake them directly from the freezer when you are ready to enjoy fresh cookies.

Sourdough Brownie Cookies

A delicious blend of brownies and cookies, these Sourdough Brownie Cookies offer a chewy texture with a rich chocolate flavor, enhanced by the use of sourdough discard for a unique taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup chocolate chips or chopped chocolate bar Use dark chocolate for a more intense flavor.
• 4 tbsp butter Melted.
• 1 large egg Room temperature preferred.
• 0.5 cup sourdough discard Can use regular sourdough starter if active.
• 0.75 cup brown sugar Packed.
• 0.25 cup granulated sugar
• 0.5 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 0.5 tsp baking powder
• 0.25 tsp sea salt
• to taste Flaky sea salt for topping Optional.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the chocolate and butter together in a microwave-safe bowl or small saucepan, stirring until smooth. Let it cool slightly.
3. Using a mixer, beat the egg, brown sugar, and granulated sugar on high speed for about 5 minutes until the mixture is thick, pale, and fluffy.
4. Whisk in the sourdough discard and vanilla extract until it’s smooth.
5. Gently fold the melted chocolate mixture into the whipped egg mixture.
6. Fold in the flour, cocoa powder, baking powder, and sea salt until a glossy batter forms.

Baking

1. Scoop the batter onto the prepared baking sheet using a cookie scoop, leaving about 2 inches of space between each cookie.
2. If you want, sprinkle with flaky sea salt and bake for 10–12 minutes until the edges are set but the centers remain soft.
3. Allow the cookies to cool on the pan for about 10 minutes to allow the crackle tops to set before transferring them to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer-safe container.