Sourdough Brownie Cookies (Printable)
Fudgy chocolate cookies with crackly tops and tangy sourdough depth, ready in 32 minutes.
# Ingredient List:
→ Chocolate Base
01 - 6 oz dark chocolate (60-70% cocoa), chopped
02 - 1/2 cup unsalted butter
→ Wet Ingredients
03 - 1/2 cup sourdough discard (unfed, room temperature)
04 - 3/4 cup granulated sugar
05 - 1/4 cup brown sugar, packed
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
→ Dry Ingredients
08 - 2/3 cup all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 tsp baking powder
11 - 1/2 tsp fine sea salt
→ Optional Add-ins
12 - 3.5 oz chocolate chips or chunks
13 - 1/2 cup chopped walnuts or pecans
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a heatproof bowl, melt dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until pale and slightly thickened, about 2 minutes.
04 - Stir sourdough discard into the egg mixture until fully incorporated.
05 - Pour the melted chocolate-butter mixture into the egg mixture, whisking until smooth and glossy.
06 - Sift together flour, cocoa powder, baking powder, and sea salt. Fold the dry ingredients into the wet mixture with a spatula until just combined.
07 - Gently fold in chocolate chips and nuts, if using.
08 - Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10-12 minutes until cookies are puffed with crackly tops and just set around the edges. Centers will look soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The sourdough discard adds a subtle tang that cuts through the richness and makes the chocolate taste even more intense
- You get that gorgeous crackly brownie top with a fudgy, chewy center every single time
- They use up discard that would otherwise go to waste, so zero guilt involved
02 -
- Slightly underbaking is the secret to that fudgy texture, if you wait until centers look completely done they will be dry
- Room temperature ingredients prevent the melted chocolate from seizing and create better texture
- Letting them cool on the hot baking sheet for exactly 5 minutes makes the difference between gooey and messy
03 -
- Weigh your ingredients, especially the flour and cocoa, for consistent results every time
- Let the melted chocolate cool for 5 minutes before adding it to the eggs so they do not scramble