These Sourdough Discard Chocolate Brownie Cookies are chewy, rich, and oh-so-chocolatey! They are the perfect way to use up leftover sourdough starter while satisfying your sweet tooth.
Baking these cookies is a joy, and the aroma fills the house with warmth. I love how they stay soft even after cooling. Grab a glass of milk, and enjoy—it’s the best pair for these cookies!
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for better control of the sweetness. If you need a dairy-free option, coconut oil or vegan butter works well here, but remember to melt it just like regular butter.
Bittersweet or Semisweet Chocolate: I suggest high-quality chocolate for the best flavor! If you’re looking for a healthier twist, try using dark chocolate (70% cacao or higher) or a chocolate alternative like carob.
Sourdough Discard: This recipe is perfect for using up unfed sourdough starter. If you don’t have any on hand, you can substitute it with plain yogurt or applesauce for a similar texture, though the flavor will differ slightly.
Granulated Sugar: If you’re reducing sugar for dietary reasons, try using coconut sugar or a sugar substitute like monk fruit. Just be aware that this can affect the texture.
How Do You Achieve the Perfect Cookie Texture?
The key to the chewy and fudgy texture lies in the right mixing and baking techniques. Make sure to:
- Melt the butter and chocolate carefully. This step adds to the cookie’s rich flavor.
- Do not overmix when combining wet and dry ingredients. Mix just until combined to keep your cookies tender.
- Watch the baking time closely. Cookies should look puffed and slightly soft in the center. They’ll continue to firm up as they cool.
And for that extra special touch, adding flaky sea salt on top brings out even more of the chocolate flavor!
How to Make Sourdough Discard Chocolate Brownie Cookies?
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 8 ounces (225g) bittersweet or semisweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120g) sourdough discard (unfed starter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 cup (175g) chocolate chunks or chips
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 10-12 minutes for baking. Plus, allow for 5 minutes of cooling on the baking sheet. In total, your delicious cookies will be ready in about 30 minutes or less!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that the cookies bake evenly. Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Melt the Butter and Chocolate:
In a microwave-safe bowl, combine the unsalted butter and the chopped chocolate. Melt them together in 30-second intervals, stirring after each, until the mixture is smooth. Let it cool slightly so it doesn’t cook the eggs later.
3. Mix the Egg and Sugar:
In a separate large bowl, whisk together the granulated sugar and eggs until the mixture is smooth and slightly thickened. This adds air to the mix, giving your cookies a nice lift!
4. Combine Wet Ingredients:
Stir in the melted chocolate mixture to the egg and sugar combination until fully blended. Then, add the sourdough discard and vanilla extract, mixing until everything is well combined.
5. Sift the Dry Ingredients:
In another bowl, sift together the all-purpose flour, cocoa powder, salt, and baking soda. This helps to remove any lumps and ensures an even distribution of the leavening agents.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few flour streaks are fine!
7. Add Chocolate Chunks:
Fold in the chocolate chunks or chips, so they’re evenly distributed throughout the dough. This adds extra chocolatey goodness in every bite!
8. Drop the Cookie Dough:
Using a cookie scoop or tablespoon, drop the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread.
9. Sprinkle with Sea Salt:
If you like, sprinkle the tops lightly with flaky sea salt. This will enhance the chocolate flavor and add a delightful contrast.
10. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies have puffed up and the edges are set, while the centers may still look slightly soft.
11. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes, which allows them to firm up. Then, transfer them to a wire rack to cool completely.
12. Dig In!
Enjoy your chewy, fudgy sourdough discard chocolate brownie cookies with a cold glass of milk or your favorite beverage. They’re sure to become a beloved treat!
Can I Use a Different Type of Chocolate?
Absolutely! While bittersweet or semisweet chocolate is recommended for the best flavor, you can also use milk chocolate for a sweeter cookie or dark chocolate for a more intense chocolate flavor. Just keep in mind that this might alter the sweetness slightly.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to three months. Just make sure to let them cool completely before freezing!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard on hand, you can substitute it with an equal amount of plain yogurt or applesauce. This will alter the flavor a bit, but they’ll still be deliciously chewy!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Chill it in the refrigerator for up to 24 hours. When you’re ready to bake, just scoop and bake directly from the fridge, adding a minute or two to the baking time if needed.
