Sourdough Brownie Cookies (Print Layout)

Fudgy chocolate cookies with crackly tops and tangy sourdough depth

# What You 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a heatproof bowl, melt the 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 the granulated sugar, brown sugar, eggs, and vanilla extract until pale and slightly thickened, about 2 minutes.
04 - Stir in the sourdough discard until fully incorporated into the egg mixture.
05 - Pour the melted chocolate-butter mixture into the egg mixture, whisking until smooth and glossy.
06 - Sift together the flour, cocoa powder, baking powder, and sea salt.
07 - Fold the dry ingredients into the wet mixture with a spatula until just combined.
08 - Gently fold in the chocolate chips and nuts, if using.
09 - Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
10 - Bake for 10–12 minutes, or until the cookies are puffed with crackly tops and just set around the edges (centers will look soft).
11 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The sourdough discard adds incredible depth without an obvious tangy flavor
  • These cookies stay fudgy for days, unlike regular brownies that dry out
  • The crackly tops create this perfect contrast against the chewy centers
02 -
  • Underbaking by 1 to 2 minutes makes all the difference for that fudgy texture
  • The batter needs to sit at room temperature for at least 30 minutes for the crackly tops to develop properly
  • These cookies continue baking on the hot sheet, so trust that slightly underdone look
03 -
  • Weigh your ingredients, especially the flour and chocolate, for consistent results every time
  • Use room temperature eggs so they incorporate properly and create that glossy batter texture

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