Sourdough Brownie Cookies
These Sourdough Brownie Cookies blend rich melted chocolate with tangy sourdough discard to create bakery-style cookies with glossy crackled tops and deep chocolate flavor. The sourdough adds subtle complexity while keeping the centers soft, fudgy, and perfectly chewy.
Equipment
- Electric mixer
- microwave-safe bowl or small saucepan
- Cookie Scoop
- Baking sheet
Ingredients
- 1 cup chocolate chips or chopped chocolate bar
- 4 tbsp butter
- 1 egg
- 0.5 cup sourdough discard
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp sea salt
- flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chocolate and butter together in a microwave-safe bowl or small saucepan, stirring until smooth. Let cool slightly.
- Using a mixer, beat the egg, brown sugar, and granulated sugar on high speed for about 5 minutes until thick, pale, and fluffy.
- Whisk in the sourdough discard and vanilla extract until smooth.
- Fold the melted chocolate mixture gently into the whipped egg mixture.
- Fold in the flour, cocoa powder, baking powder, and sea salt until a glossy batter forms.
- Immediately scoop batter onto the prepared baking sheet using a cookie scoop, spacing cookies about 2 inches apart.
- Sprinkle with flaky sea salt if desired and bake for 10–12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the pan for 10 minutes to let the crackle tops set before transferring to a cooling rack.
Notes
Do not let the batter sit before baking. Scooping and baking immediately helps create the signature shiny crackle top and ensures the cookies stay soft and fudgy.