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Sourdough Discard Chocolate Brownie Cookies

Delightful and fudgy cookies made with sourdough discard, perfect for satisfying your sweet tooth while reducing food waste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.