Sourdough Brownie Cookies
These sourdough brownie cookies are rich, fudgy, and intensely chocolatey with a shiny crackly top just like classic brownies. Using sourdough discard adds a subtle depth of flavor while keeping the cookies soft and chewy. Perfect for using leftover sourdough starter and creating bakery-style chocolate cookies at home.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Ingredients
- 1/2 cup sourdough discard
- 1 cup dark chocolate chips
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the chocolate chips and butter in a microwave-safe bowl and melt in 20-30 second intervals, stirring each time until smooth.
- Add the sugar to the melted chocolate mixture and whisk until glossy and combined.
- Mix in the egg and vanilla extract and whisk until the batter becomes thick and smooth.
- Stir in the sourdough discard and mix until fully incorporated.
- Add the cocoa powder, flour, baking powder, and salt to the mixture and fold gently until a thick batter forms.
- Fold in the chocolate chunks evenly throughout the dough.
- Let the dough rest for about 15 minutes to thicken slightly (optional).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 10-12 minutes until the cookies develop shiny crackled tops and the edges are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes.
- Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
Nutritional Information (Approximate per cookie)
- Calories: 180
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 9 g
- Sugar: 15 g
