Sourdough Brownie Cookies (Print version)
Rich, fudgy cookies with crackly tops and tangy sourdough depth for chocolate lovers seeking a delicious twist.
# What you'll need:
→ Chocolate
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
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a heatproof bowl, melt the 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 the granulated sugar, brown sugar, eggs, and vanilla extract until pale and slightly thickened (about 2 minutes).
04 - Stir in the sourdough discard until fully incorporated.
05 - Pour the melted chocolate-butter mixture into the egg mixture, whisking until smooth and glossy.
06 - Sift together the 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 the 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, or until the 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 advice:
01 -
- The sourdough discard adds this incredible tangy depth that cuts through all that rich chocolate, making each cookie feel sophisticated instead of just sweet
- That crackly topside forms naturally as they bake, giving you the perfect textural contrast between crisp exterior and fudgy middle
02 -
- Underbaking is your friend here—I once left them in for thirteen minutes and they lost that gooey center that makes them special
- The dough needs to rest at room temperature for about ten minutes before baking if it's too warm and sticky, otherwise they'll spread into thin puddles
03 -
- Chill the dough for thirty minutes before baking if you want thicker cookies with even more intense fudgy centers
- Add a pinch of espresso powder to the dry ingredients for that mocha flavor that makes chocolate taste even more chocolatey