Sourdough Brownie Cookies (Printer-friendly)
Rich fudgy cookies with crackly tops and tangy sourdough depth, ready in 32 minutes.
# 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a heatproof bowl, melt dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract 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 the dry ingredients into the wet mixture with a spatula until just combined.
07 - Gently fold in chocolate chips and nuts, if using.
08 - Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto prepared baking sheets, 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 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The tangy sourdough creates depth that balances the intense chocolate like nothing else
- That signature crackly top forms every single time, making them look bakery beautiful
02 -
- Let the melted chocolate cool for at least 5 minutes or you will end up with scrambled eggs in your batter
- Underbaking by 1 to 2 minutes is the secret to that fudgy texture that makes these irresistible
03 -
- Refrigerate the scooped dough for 30 minutes before baking for thicker cookies with even more fudgy centers
- Sprinkle flaky sea salt on top immediately after baking for that salted chocolate effect