These Sourdough Discard Chocolate Brownie Cookies are a sweet way to use leftover sourdough. They’re soft, chewy, and packed with rich chocolate flavor—absolutely irresistible!
Using sourdough discard adds a unique twist. Plus, who doesn’t love a warm cookie fresh from the oven? I could munch on these all day, but I guess I should share… maybe! 😉
Key Ingredients & Substitutions
Unsalted Butter: It’s best to use unsalted butter for baking since it gives you control over the salt content. You can replace it with coconut oil or vegan butter if you’re looking for a dairy-free option.
Chocolate: Semi-sweet or dark chocolate gives the cookies a rich flavor. If you’re not a dark chocolate fan, milk chocolate works too! You can also use chocolate chips instead of chunks for easier mixing.
Sourdough Discard: This ingredient is key for moisture and flavor. If you don’t have sourdough discard, you can substitute with plain yogurt or a bit of buttermilk to maintain that lovely texture.
All-Purpose Flour: Regular flour is perfect here, but for a gluten-free option, you can use a 1:1 gluten-free flour blend. Keep in mind the texture may vary slightly.
How Do You Melt Chocolate Without Burning It?
Melted chocolate gives these cookies richness. Here’s how to do it safely:
- Use a microwave: Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each until smooth.
- Double boiler method: Place a heatproof bowl over a pot of simmering water (don’t let the bowl touch the water). Stir until melted.
Whichever method you choose, be patient—chocolate can easily burn if overheated!
Why Should You Avoid Overmixing the Dough?
When mixing cookie dough, overmixing can make your cookies tough and chewy rather than soft and tender. Here’s how to ensure you get the best texture:
- Mix until you see no more flour streaks—that’s usually all you need.
- Use a spatula or wooden spoon to gently fold in dry ingredients for a lighter cookie.
By following these simple techniques, you’ll end up with chewy, delicious brownie cookies every time!
How to Make Sourdough Discard Chocolate Brownie Cookies
Ingredients You’ll Need:
Cookie Base:
- 1/2 cup (115g) unsalted butter
- 4 ounces (115g) semi-sweet or dark chocolate, chopped
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/4 cup (60g) sourdough discard (unfed, room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Topping:
- Flaky sea salt, for sprinkling on top (optional)
- Extra chopped chocolate or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9-12 minutes to bake. You’ll want to cool the cookies for a few minutes after baking, but you can enjoy them warm right out of the oven! Total time from start to finish is roughly 30 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Melt the Butter and Chocolate:
In a microwave-safe bowl or using a double boiler, melt the unsalted butter and chopped chocolate together until smooth. Stir well, then set the mixture aside to cool slightly.
3. Combine Sugar and Egg:
In a large mixing bowl, whisk together the granulated sugar and the large egg until the mixture is well combined and smooth.
4. Mix in Chocolate Mixture:
Pour the cooled melted chocolate and butter mixture into the sugar and egg mixture. Stir well to blend everything together.
5. Add Sourdough Discard and Vanilla:
Mix in the sourdough discard and the vanilla extract until everything is fully integrated and smooth.
6. Sift Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will help to combine the dry ingredients and break up any clumps.
7. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make your cookies tough.
8. Add Optional Chocolate:
If you want extra chocolate goodness, you can fold in some additional chopped chocolate or chocolate chips now.
9. Scoop and Shape the Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Gently flatten each mound of dough with your fingers or a spoon.
10. Add Sea Salt:
If you like a little extra flavor, sprinkle a pinch of flaky sea salt on top of each cookie before baking them.
11. Bake the Cookies:
Bake the cookies in your preheated oven for 9-12 minutes. You’ll know they’re done when the edges are set but the centers are still slightly soft. They will firm up as they cool, so don’t worry if they look a little underbaked!
12. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
13. Enjoy Your Cookies:
These chewy, rich chocolate brownie cookies are best enjoyed warm, fresh out of the oven. They pair perfectly with a glass of milk or your favorite hot beverage. Happy baking!
These delicious cookies have a fudgy brownie-like texture and a delightful crackly top enhanced by the unique flavor from the sourdough discard. Enjoy every bite of your delightful creations!
Can I Use Different Types of Chocolate?
Absolutely! You can use milk chocolate for a sweeter cookie, or dark chocolate for a richer flavor. Just make sure it’s chopped into small pieces or use chocolate chips for easy mixing.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week, or freeze them for up to 3 months. To reheat, just pop them in the microwave for a few seconds!
Can I Make These Cookies Gluten-Free?
Yes, you can! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. This will provide a similar texture, but make sure to check that all your other ingredients are also gluten-free.
What Can I Do with Extra Sourdough Discard?
Besides making these delicious cookies, you can use sourdough discard in pancakes, waffles, muffins, and even savory dishes like breads or flatbreads. It’s a great way to reduce waste while adding flavor to your recipes!
