Sourdough Brownie Cookies

Why make this recipe

Sourdough Brownie Cookies are a perfect mix of chewy brownies and classic cookies. They are not only delicious but also a great way to use up sourdough discard, which many people have left over from feeding their sourdough starter. With a few simple ingredients, these cookies bring chocolatey goodness to your snack time or dessert table. Plus, they are quick and simple to make, making them a fun baking project for both beginners and experienced bakers.

How to make Sourdough Brownie Cookies

Making Sourdough Brownie Cookies is straightforward and enjoyable. You start by mixing wet ingredients with your sourdough discard, then combine them with dry ingredients for a rich dough that gets a flavor boost from chocolate chips. Just a few minutes in the oven, and you’ll have warm, chewy cookies ready to enjoy.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the melted butter, sourdough discard, brown sugar, and granulated sugar. Mix well.
3. Add in the eggs and vanilla extract, and stir until fully combined.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips.
7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the cookies look slightly underbaked in the center.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Enjoy your delicious Sourdough Brownie Cookies!

How to serve Sourdough Brownie Cookies

Sourdough Brownie Cookies are great on their own, but you can also serve them with a glass of milk or a scoop of vanilla ice cream for an extra treat. They can be enjoyed warm or at room temperature, making them perfect for any occasion.

How to store Sourdough Brownie Cookies

To keep your Sourdough Brownie Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to enjoy them for longer, you can freeze the cookies for up to three months. Just make sure to place them in a freezer-safe bag or container.

Tips to make Sourdough Brownie Cookies

• If you want an even richer flavor, try adding a pinch of espresso powder to the dry ingredients.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Experiment with different types of chocolate chips, like dark chocolate, milk chocolate, or even white chocolate for a fun twist.

Variation

You can add nuts like walnuts or pecans to the dough for some crunch. Dried fruits like cranberries or cherries can also give a nice flavor and texture to the cookies.

FAQs

Can I use old sourdough discard?
Yes, you can use sourdough discard that is a bit older. Just make sure it doesn’t have an off smell or visible mold.

Can I reduce the sugar in this recipe?
You can reduce the sugar, but it may affect the texture and sweetness of the cookies. Start by lowering it a little and see how it turns out.

What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can substitute it with additional flour and some yogurt or buttermilk to mimic the tangy flavor. Use about 1/2 cup of yogurt or buttermilk and reduce the flour by the same amount.

Sourdough Brownie Cookies

Delicious and chewy cookies that combine the rich flavor of brownies with the unique tang of sourdough discard. Perfect for snack time or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup sourdough discard
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Add-ins

• 1 cup chocolate chips can use dark, milk, or white chocolate

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the melted butter, sourdough discard, brown sugar, and granulated sugar. Mix well.
3. Add in the eggs and vanilla extract, and stir until fully combined.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips.

Baking

1. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set and the cookies look slightly underbaked in the center.
3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag or container for up to three months. Consider adding nuts or dried fruits for extra texture.

Naya Lucas