There’s something truly magical about the warm, rich scent of cookies baking in the oven. I remember the first time I made these Sourdough Brownie Cookies. The blend of chocolate and sourdough created an aroma that filled my kitchen with comfort and nostalgia. This recipe is special to me because it brings together two of my favorite treats: brownies and cookies, all while utilizing sourdough discard that might otherwise go to waste. It’s a simple yet delightful way to savor that tangy flavor while indulging in a fudgy treat. If you love chocolate and want to transform your sourdough starter into something extraordinary, these cookies will become a cherished favorite.
why make this recipe
Sourdough Brownie Cookies are not just another cookie recipe; they are a fantastic way to use your sourdough starter. Instead of tossing out the discard, you can create a delicious treat that everyone will love. They combine the chewy texture of a brownie with the convenience of a cookie, making them perfect for sharing at gatherings or enjoying with a cup of coffee. Additionally, these cookies are easy to whip up and require minimal ingredients, making them a great choice for both novice bakers and seasoned pros. Plus, who can resist a cookie packed with chocolate chips?
how to make Sourdough Brownie Cookies
Ingredients:
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sourdough discard, brown sugar, granulated sugar, and melted butter until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set and the center is slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Sourdough Brownie Cookies
Serve these Sourdough Brownie Cookies warm with a glass of milk or your favorite hot beverage. They are perfect for sharing at gatherings, or you can enjoy them as a delicious snack any time of day. You might also consider adding a scoop of ice cream on top for an extra indulgent treat!
how to store Sourdough Brownie Cookies
Store your Sourdough Brownie Cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place them in a freezer-safe container with layers of parchment paper in between and store for up to three months.
tips to make Sourdough Brownie Cookies
- Make sure to use room temperature ingredients for better mixing.
- Don’t overmix the dough after adding the flour to keep the cookies tender.
- For a touch of extra flavor, try adding a pinch of espresso powder to the dry ingredients.
- Experiment with different types of chocolate chips, such as dark or white chocolate.
variation
Feel free to add nuts or swap out some of the chocolate chips for your favorite mix-ins like dried fruit or peanut butter chips. You can also drizzle melted chocolate on top for a decorative touch.
FAQs
Q: Can I use fresh sourdough starter instead of discard?
A: Yes, you can use fresh sourdough starter, but you may need to adjust the recipe slightly for moisture content.
Q: How do I know when the cookies are done baking?
A: The edges should be set, and the centers will still be soft. They will continue to firm up as they cool.
Q: Can I double the recipe?
A: Absolutely! Just make sure you have enough baking sheets and batches to bake them in your oven.
Sourdough Brownie Cookies
Ingredients
Main ingredients
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sourdough discard, brown sugar, granulated sugar, and melted butter until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set and the center is slightly soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.