Sourdough Brownie Cookies (Printable)
Fudgy cookies with crackly tops and tangy sourdough depth
# What You 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 Make:
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 Tips:
01 -
- The sourdough adds this incredible tangy depth that balances the chocolate intensity without being weird about it
- That gloriously shiny crackly top forms like magic every single time
- They stay fudgy for days if you manage not to eat them all in one sitting
02 -
- Underbaking by just 1 minute makes all the difference between fudgy and dry
- Let them cool completely on the baking sheet for 5 minutes or they will fall apart when you move them
03 -
- Use a kitchen scale for the chocolate, too little makes them dry and too much throws off the whole texture
- The sourdough discard can be straight from the fridge, no need to bring it to room temperature first