Description
These sourdough brownie cookies are rich, fudgy, and deeply chocolatey with crinkly tops and gooey centers.
Ingredients
Scale
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup (120g) sourdough discard (100% hydration)
- ½ cup (42g) cocoa powder, sifted
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (170g) semi-sweet or dark chocolate chunks
Instructions
- Whisk melted butter with brown and granulated sugar until combined.
- Whisk until smooth and glossy.
- Stir in sourdough discard until fully incorporated.
- Sift in cocoa powder, then add flour, baking powder, and salt. Mix until combined.
- Fold in chocolate chunks evenly.
- Refrigerate for 30–60 minutes to firm up.
- Scoop dough onto parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
- Let cookies cool on tray briefly before transferring to a rack.
Notes
- Store cookies in an airtight container for up to a week.
- You can substitute chocolate chunks with chocolate chips if preferred.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg