Sourdough Brownie Cookies (Printable)
Rich, fudgy cookies with crackly tops and tangy sourdough depth—perfect chocolate indulgence.
# 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk together granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl until pale and slightly thickened, about 2 minutes.
04 - Stir the 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 dry ingredients into the wet mixture with a spatula until just combined.
07 - Gently fold in chocolate chips and nuts, if using.
08 - Drop dough onto prepared baking sheets using a cookie scoop or tablespoon, about 2 tablespoons each, spacing 2 inches apart.
09 - Bake for 10–12 minutes until cookies are puffed with crackly tops and just set around edges. Centers will look soft.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- The sourdough discard adds this incredible tangy depth that balances the chocolate intensity
- You get that shiny, crackly top without any fancy techniques or waiting overnight
- They stay fudgy for days, which is honestly saying something in my house
02 -
- The centers will look soft and underbaked when you pull them out, but they keep cooking on the hot pan
- Room temperature sourdough discard mixes in much easier than cold from the fridge
- These cookies develop even more flavor if you let the dough rest in the fridge for an hour
03 -
- Weighing your ingredients, especially the flour and cocoa, gives consistent results every time
- Letting the dough rest in the fridge for 24 hours deepens the flavor considerably