Sourdough Brownie Cookies (Printable)
Rich, fudgy chocolate treats with crackly tops and tangy sourdough depth. Perfect twist for chocolate lovers.
# What You'll Need:
→ 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
# How-to Steps:
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 (double boiler method), 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.
07 - Fold the dry ingredients into the wet mixture with a spatula until just combined.
08 - Gently fold in chocolate chips and nuts, if using.
09 - Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
10 - Bake for 10–12 minutes until cookies are puffed with crackly tops and just set around edges (centers will look soft).
11 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Pointers:
01 -
- The tangy sourdough depth cuts through the richness so you can eat twice as many without feeling overwhelmed
- That crackly top forms naturally no fancy techniques required
- Finally a legitimate use for all that discard that doesnt involve pancakes
02 -
- Underbaking is not a mistake here its the secret to that fudgy texture that makes these irresistible
- The dough keeps in the refrigerator for three days and actually develops more flavor overnight
- Room temperature ingredients prevent the melted chocolate from seizing when everything comes together
03 -
- Weigh your ingredients especially the flour and chocolate for consistent results every single time
- Chill the dough for 30 minutes before baking if you want thicker cookies with less spread
- Sprinkle flaky sea salt on top immediately after removing from the oven while the chocolate is still melty