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Sourdough Brownie Cookies Recipe

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4.3 from 13 reviews

These Sourdough Brownie Cookies combine the tangy depth of sourdough discard with rich cocoa and chocolate chips to create chewy, fudgy cookies with a perfectly matte, dry center. Chilling the dough enhances the flavor and texture, making these cookies irresistibly delicious and a great way to use leftover sourdough starter.

  • Total Time: 3 hours 27 minutes (including chilling time)
  • Yield: Approximately 18-20 cookies

Ingredients

Wet Ingredients

  • 113g (½ cup) unsalted butter
  • 90g sourdough discard (unfed starter)
  • 2 large egg yolks (reserve whites for another use)
  • 1-2 teaspoons pure vanilla extract

Dry Ingredients

  • 100g (½ cup) brown sugar
  • 100g (½ cup) fine granulated sugar
  • 50g (½ cup) Dutch-processed cocoa powder
  • 150g all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder

Optional

  • Up to 1 cup chocolate chips

Instructions

  1. Prepare butter and sugars: Place the butter, brown sugar, and granulated sugar in a medium-sized pot over medium-low heat. Allow the butter to melt fully, then whisk the mixture thoroughly. Continue cooking until it begins to bubble, then let it boil for an additional 1-2 minutes to create a smooth, caramelized base.
  2. Add cocoa and mix: Remove from heat and sift the Dutch-processed cocoa powder into the pot to avoid lumps. Whisk vigorously until combined into a smooth mixture.
  3. Combine with vanilla and salt: Transfer the mixture to a medium to large bowl. Add the vanilla extract and fine sea salt, then whisk thoroughly. You’ll notice the mixture starting to clump.
  4. Cool the mixture: Allow the bowl to cool for at least 5 minutes to prevent cooking the egg yolks when added.
  5. Add egg yolks and sourdough discard: Quickly whisk in the egg yolks until fully incorporated. Add the sourdough discard and whisk until the batter is smooth and shiny.
  6. Incorporate dry ingredients: Add the all-purpose flour, baking powder, and baking soda. Using a spatula, gently fold the ingredients together until just combined, taking care not to overmix.
  7. Chill dough with chocolate chips: Ensure the dough is cool to the touch before stirring in the optional chocolate chips to prevent melting. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight (8-10 hours), to develop flavor and firm up the dough.
  8. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Grease and line two baking sheets with parchment paper for easy cookie removal.
  9. Shape cookies: Scoop cookie dough in approximately 2-tablespoon balls onto the prepared baking sheets, leaving about 1 inch of space between each to allow for spreading.
  10. Bake the cookies: Bake for about 12 minutes until the centers appear matte and dry. The edges should be set, but the cookies remain soft.
  11. Cool cookies: Let the cookies cool briefly on the baking sheets, then transfer them to a wire rack to cool completely.
  12. Store leftovers: Keep any leftovers in an airtight container to maintain freshness for several days.

Notes

  • Use only the egg yolks for this recipe; save egg whites for other uses.
  • Make sure to cool the batter before adding chocolate chips to prevent them from melting.
  • Chilling the dough for several hours or overnight is crucial for flavor development and dough consistency.
  • Do not overbake; cookies are best when centers look matte and dry but still soft.
  • Store cookies in an airtight container to keep them fresh and chewy.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/sourdough-brownie-cookies-recipe/