These Sourdough Discard Chocolate Brownie Cookies are rich and fudgy, using leftover sourdough starter to add a nice twist! They bake up soft, with a chewy center and crispy edges.
Who knew that leftover sourdough could make cookies so yummy? I often find myself reaching for a second or third—no one’s judging in cookie land! 🍪
I love that these cookies are a great way to use up sourdough starter. Just mix everything together, scoop, and bake. Perfect for that late-night sweet craving!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds flavor and moisture. If you don’t have discard, you can use a bit of plain yogurt or applesauce as a substitute, though the taste will be different.
Cocoa Powder: For that deep chocolate flavor, unsweetened cocoa powder is essential. If you want something milder, try using Dutch-processed cocoa, which has a smoother taste. You can also use carob powder, but the flavor will change.
Chocolate Chips: Semi-sweet chocolate chips give a nice balance. You can switch them for dark chocolate for richer cookies or use milk chocolate if you prefer a sweeter taste. Just remember, some chocolate melts differently!
Butter: Unsalted butter is typically used, but feel free to swap with coconut oil or a vegan butter alternative if you’re dairy-free. Just ensure they’re melted before mixing!
How Do I Get the Texture Just Right?
Getting the right texture can be tricky, but here’s how to make sure your cookies come out perfect:
- Mix the wet and dry ingredients gently. Overmixing can lead to tough cookies.
- When scooping, make sure to give space between the dough balls. They spread while baking!
- Baking time is key. Pull them out when the edges look set but centers are soft; they’ll continue to firm up as they cool.
- Let them cool on the baking sheet first. This helps maintain their chewy consistency!
With these tips, you’re on your way to baking some deliciously chocolatey cookies that everyone will love! Enjoy every bite!
How to Make Sourdough Discard Chocolate Brownie Cookies
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed, at room temperature)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips or chopped chocolate
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Allow an additional 5-10 minutes for the cookies to cool on the baking sheets. In total, you’re looking at roughly 30-40 minutes until you bite into a delicious, warm cookie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, granulated sugar, brown sugar, and melted butter. Mix until everything is smooth and well combined. This creates a lovely base for your cookies!
3. Add Eggs and Vanilla:
Add the eggs and vanilla extract into the mixture. Mix well until everything is fully incorporated. You want this to be nice and creamy!
4. Combine the Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even mixing.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—be careful not to overmix; we want the cookies to stay tender!
6. Fold in the Chocolate:
Now it’s time to add the star ingredient—chocolate chips or chopped chocolate! Gently fold them into the batter until evenly distributed.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop cookie dough balls about 2 inches apart on the prepared baking sheets. Give them space since they will spread while baking!
8. Flatten and Sprinkle:
Lightly press down the tops of each cookie dough ball to flatten them a little. If you like a touch of salt, sprinkle a pinch of flaky sea salt on top of each one.
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the edges should be set, but the centers should still appear slightly soft.
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes. This helps them set perfectly!
11. Enjoy and Store:
Transfer the cookies to a wire rack to cool completely. They are fantastic served warm or at room temperature. If you have leftovers, store them in an airtight container at room temperature for up to 4 days!
Enjoy these rich, chewy, fudgy cookies packed with chocolatey goodness and a delightful hint of tang from the sourdough discard! Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter, but it’s best to let your batter sit for about 30 minutes before baking. This allows the flavors to meld and gives the starter time to mellow out.
What Can I Substitute for the Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce per egg or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until gel-like). These options will keep your cookies moist and tasty!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container, and they’ll stay fresh for up to 3 months!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, dried fruit, or even different types of chocolate for a fun twist. Just make sure to adjust the quantity so that the dough doesn’t become too dry!