These Sourdough Discard Chocolate Brownie Cookies are a yummy treat! They mix the rich taste of chocolate with a chewy brownie texture, making them a must-try for cookie lovers.
I love how easy it is to use sourdough discard in these cookies. It’s a fun way to reduce waste while baking something delicious. Plus, they vanish fast at my house! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies, giving them structure. For a gluten-free option, swap it for a gluten-free all-purpose blend, but check that it includes xanthan gum!
Cocoa Powder: I used unsweetened cocoa here for a rich chocolate flavor. You can use Dutch-processed cocoa for a smoother taste, but note it may alter the cookie’s color.
Sourdough Discard: This adds a unique tanginess and moisture. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute, but expect a different flavor profile.
Butter: Unsalted butter keeps the sweetness in check. If you’re in a pinch, you can use coconut oil for a dairy-free variant, adding a slight coconut flavor.
Chocolate Chips: Semi-sweet chocolate gives a balanced sweetness. You can opt for dark chocolate chips for a richer taste, or even white chocolate for a different twist!
How Can I Make Sure My Cookies Don’t Overmix?
A common challenge with cookie recipes is overmixing, which can make cookies tough. To avoid this, mix gently and only until just combined after adding the dry ingredients. Here’s a simple way to do it:
- Once you add the flour mix to the wet ingredients, use a spatula to fold until you don’t see any flour streaks.
- Stop mixing as soon as it’s combined; it’s okay if the dough looks a bit uneven.
- When folding in the chocolate chunks, do the same—gently fold until they’re evenly distributed.
This will help ensure your cookies stay chewy and delicious!
How to Make Sourdough Discard Chocolate Brownie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sourdough discard (unfed/starter discard)
- 1 cup semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 10-12 minutes to bake, plus an additional 5 minutes for cooling on the baking sheet. So, if you’re craving cookies, you can enjoy your delicious treats in about 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Mixing these dry ingredients first helps ensure everything is evenly distributed. Once mixed, set this bowl aside for a moment.
3. Cream the Butter and Sugars:
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix them together until everything is well combined and a little fluffy. This step adds air to your mixture, which will make your cookies light and delicious.
4. Add Wet Ingredients:
Now, crack the egg into the bowl and pour in the vanilla extract. Beat the mixture well until everything is blended together smoothly.
5. Stir in the Sourdough Discard:
Next, stir in the sourdough discard until it’s fully mixed into the batter. This will add a unique flavor and moistness to your cookies!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients from the first bowl into the wet ingredients. Gently mix until everything is combined. Be careful not to overmix. A few lumps are perfectly fine!
7. Fold in the Chocolate:
Now it’s time to fold in the chocolate chips or chunks. Use a spatula to mix them in gently, ensuring they’re evenly spread throughout the dough.
8. Shape the Cookies:
Scoop out spoonfuls of dough and place them onto your prepared baking sheet, leaving about 2 inches between each scoop. Use your fingers or the back of a spoon to slightly flatten each cookie. This helps them spread out nicely while baking.
9. Sprinkle with Sea Salt:
Lightly sprinkle some flaky sea salt on top of each cookie. This will enhance the chocolate flavor and add a nice crunch!
10. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 10-12 minutes. You want the edges of the cookies to be set while the centers remain soft and slightly gooey.
11. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. And voila! You’ve made delicious sourdough discard chocolate brownie cookies!
Enjoy your rich, chewy cookies and feel free to share them (if you want to)!
Can I Use Other Types of Flour for These Cookies?
Absolutely! While all-purpose flour works best, you can use a gluten-free all-purpose blend for a gluten-free version. Just make sure it contains xanthan gum for proper texture!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use 1/2 cup of plain yogurt or buttermilk as a substitute. Expect a slightly different flavor, but it will still add moisture to the cookies.
Can I Freeze the Cookie Dough for Later Use?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight container or bag. When you’re ready to bake, just pop them directly into the oven—add a couple more minutes to the baking time if baking from frozen.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
