These Sourdough Discard Chocolate Brownie Cookies are a tasty way to use up leftover sourdough starter! They are rich, fudgy, and oh-so-chocolatey, making them a sweet treat for any day.
I love how easy they are to whip up! Just mix, scoop, and bake. They’re perfect for sharing—or keeping all to yourself. Who could resist those warm, gooey chocolatey bites? 🍪
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds a unique tang to the cookies. If you don’t have sourdough discard, unsweetened applesauce or a portion of yogurt could be a good alternative, though the flavor will change slightly.
Chocolate: I recommend bittersweet or semisweet chocolate for a nice balance of sweetness and richness. If you prefer, you can substitute with milk chocolate for a sweeter cookie or even dark chocolate for more intensity.
Butter: Unsalted butter is my go-to, but you can use salted butter if that’s what you have. Just reduce the added salt in the recipe to avoid over-salting.
Cocoa Powder: Dutch-process cocoa powder gives a deep flavor and darker color. However, if you only have natural cocoa powder, it works just fine, too! The taste will be slightly lighter.
How Do I Melt Chocolate and Butter Smoothly?
Melted chocolate and butter must be combined carefully to avoid burning. Here’s how to do it successfully:
- Use a heatproof bowl over a pot of simmering water for a double boiler method. This lets the steam gently melt your chocolate without direct heat.
- If using a microwave, heat in short bursts (20-30 seconds), stirring in between until smooth.
- Let it cool slightly before adding to other ingredients to prevent cooking the eggs.
Pro tip: Make sure no water gets in the chocolate; even a drop can cause it to seize up!
What’s the Best Way to Fold Dry Ingredients into Wet Ingredients?
Folding is essential to keep your cookies light and chewy. Here’s the correct way:
- Use a spatula or wooden spoon to lift the dry ingredients from the bottom of the bowl and gently place them on top of the wet ingredients.
- Turn the bowl and repeat until just combined. It’s okay if there are a few streaks of flour.
- Avoid vigorous stirring as this can overwork the ingredients, making your cookies tougher.
Take your time; gentle folding makes for the best texture!
How to Make Sourdough Discard Chocolate Brownie Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240g) sourdough discard (unfed starter)
- 2 large eggs
- 1 1/4 cups (155g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup (130g) chocolate chips or chunks
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 10–12 minutes to bake. Don’t forget to let them cool for a few minutes before diving in! Total time: roughly 30 minutes, plus cooling time. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup a breeze!
2. Melt the Chocolate and Butter:
In a heatproof bowl, combine the unsalted butter and chopped chocolate. Melt them together using a double boiler method or by microwaving in short bursts (about 20-30 seconds each time). Stir until smooth, then let it cool slightly.
3. Mix the Sugars and Sourdough Discard:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and your sourdough discard until everything is well blended. This mixture gives your cookies a nice sweetness and that unique sourdough flavor!
4. Combine Wet Ingredients:
Add the slightly cooled chocolate-butter mixture to the sugar and sourdough blend. Whisk everything together until it’s well combined. Then, beat in the eggs one at a time and stir in the vanilla extract. Yum!
5. Sift and Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, cocoa powder, salt, and baking soda. This step helps to aerate the flour and keeps your cookies light and fluffy.
6. Mix It All Together:
Slowly fold the dry ingredients into the wet mixture using a spatula. Combine gently to avoid overmixing—this keeps your cookies chewy and crackly!
7. Add Chocolate Chips:
Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough. Now you have a delicious, chocolatey cookie dough!
8. Form the Cookies:
Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each to allow for spreading while baking.
9. Sprinkle with Sea Salt:
Top each cookie dough ball with a pinch of flaky sea salt. This adds a lovely contrast to the sweetness and makes them extra special!
10. Bake and Cool:
Bake in your preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft and shiny. Once they’re done, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Enjoy!
Dig in and enjoy your rich, fudgy sourdough discard chocolate brownie cookies! They are perfect with a glass of milk or, really, just as they are. Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter in place of discard! However, it’s best to use it when it’s at its peak activity. Just make sure to adjust your recipe to account for the extra flour and liquid from the starter if needed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To maintain their texture, separate layers of cookies with parchment paper. You can freeze them for up to 3 months; just let them thaw at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend. Make sure it contains xanthan gum for the best texture. These adjustments will help retain the chewiness of the cookies.
What Should I Do if the Dough is Too Sticky?
If your dough is feeling too sticky, refrigerate it for about 30 minutes to firm it up. Chilling the dough makes it easier to scoop and shapes the cookies better when baking!
