Sourdough Discard Brownie Cookies
These chewy and fudgy brownie cookies made with sourdough discard offer a comforting balance of flavors, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed) Adds moisture and tanginess
- 115 g unsalted butter, melted Provides richness and moisture
- 150 g granulated sugar Sweetens and contributes texture
- 50 g packed brown sugar Adds moisture and depth of flavor
- 2 large eggs Binds the ingredients and adds moisture
- 2 tsp vanilla extract Enhances overall flavor
Dry Ingredients
- 60 g unsweetened cocoa powder Contributes chocolate flavor and richness
- 100 g all-purpose flour Provides structure
- 1/2 tsp baking soda Helps with leavening
- 1/4 tsp kosher salt Enhances flavor
Add-ins
- 100 g chocolate chips or chopped chocolate Adds pockets of melted chocolate
- 1 tsp instant espresso powder Optional, intensifies chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sourdough discard, melted butter, granulated sugar, and brown sugar. Mix until smooth.
- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and slightly glossy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together cocoa powder, all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined.
- Fold in the chocolate chips or chopped chocolate by hand.
- Line your baking sheet with parchment paper and scoop spoonfuls of the cookie dough onto the sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and do not overmix the dough. You can serve these cookies warm or store them in an airtight container.