Sourdough Brownie Cookies (Printable)
Rich, fudgy chocolate cookies with crackly tops and tangy sourdough depth—ready in 32 minutes.
# What You'll Need:
→ Chocolate
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
# How-To Steps:
01 - Preheat the oven to 350°F and 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 (double boiler method), 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.
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. Fold the dry ingredients into the wet mixture with a spatula until just combined.
07 - Gently fold in the chocolate chips and nuts, if using.
08 - Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10–12 minutes, or until the cookies are puffed with crackly tops and just set around the edges (centers will look soft).
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The sourdough discard adds a depth that cuts through the richness, so you can eat more without feeling overwhelmed
- That crackly top forms naturally, no tricks needed, and stays perfectly crisp for days
02 -
- The crackly top only forms if you whip the eggs and sugars for the full 2 minutes—don't rush this step
- These cookies continue baking on the hot sheet, so pull them out when they still look slightly underdone in the center
03 -
- Weigh your ingredients if possible—too much flour turns these into cakey cookies instead of fudgy ones
- Let the baking sheets cool completely between batches, or the dough will spread too thin