These Sourdough Discard Chocolate Brownie Cookies are a tasty way to use up leftover sourdough starter! They’re rich, chewy, and full of chocolatey goodness. Yum!
Who knew sourdough could be this scrumptious? I love making a batch of these cookies right when I have leftover starter. They’re perfect for sharing, or, you know, not! 😉
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! Using unfed, room-temperature starter adds moisture and a unique tangy flavor. If you don’t have sourdough starter discard, you could try swapping it for applesauce or yogurt, though it will alter the flavor.
Unsalted Butter: Melting the butter gives the cookies a rich taste and chewy texture. If you prefer a dairy-free option, you can use coconut oil or vegan butter. Just ensure they are also melted and cooled.
Granulated Sugar: I use regular granulated sugar for sweetness, but brown sugar can add a lovely caramel note. You can mix brown and white sugar (1/2 cup each) for a richer taste.
Cocoa Powder: Unsweetened cocoa is essential for that deep chocolate flavor. You can substitute it with Dutch-processed cocoa, but this may change the cookie’s color and taste slightly.
Chocolate Chips: I love using dark chocolate chips for a more intense flavor. If you want a sweeter cookie, go for semi-sweet chips. You could also use white chocolate or butterscotch chips if you’re feeling adventurous!
How Do I Ensure My Cookies Turn Out Chewy and Gooey?
To achieve the perfect chewy and gooey texture in these brownie cookies, focus on a couple of key steps. First, don’t overmix your dough when combining wet and dry ingredients. Overmixing can lead to tough cookies.
- Use a gentle folding motion when adding chocolate chips to keep the air in the dough.
- Remember to slightly underbake the cookies! Keep an eye on the clock; they should be set at the edges but soft in the center.
- Cooling the cookies on the baking sheet for a few minutes helps them firm up while still being fudgy.
Follow these tips, and you’ll have delicious cookies with that perfect crackly top and gooey center!
How to Make Sourdough Discard Chocolate Brownie Cookies?
Ingredients You’ll Need:
Essential Ingredients:
- 1 cup sourdough starter discard (unfed, room temperature)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (95g) all-purpose flour
Chocolate Goodness:
- 1 cup (180g) chocolate chips or chopped dark chocolate
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take around 15 minutes to prepare and about 10-12 minutes to bake. Including cooling time, you should plan for about 30 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat. This will keep your cookies from sticking!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter discard, melted butter, granulated sugar, the egg, and vanilla extract. Mix until everything is smooth and well combined—this is where all that yummy flavor starts!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the cocoa powder, baking soda, salt, and flour. This step ensures there are no lumps and everything is evenly mixed.
4. Combine Wet and Dry Mixtures:
Now, it’s time to bring it all together! Gradually add the dry mixture into the wet ingredients. Mix gently until just combined. It’s important to avoid overmixing; you want your cookies to stay soft and chewy!
5. Add the Chocolate:
Gently fold in your chocolate chips or chopped chocolate pieces. You can use a spatula or a wooden spoon for this part to keep the dough nice and fluffy.
6. Scoop the Dough:
Using a cookie scoop or a spoon, drop generous tablespoon-sized dollops of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread while baking!
7. Sprinkle with Sea Salt:
Before popping them in the oven, sprinkle a small pinch of flaky sea salt on top of each cookie dough ball. This will add a delightful contrast to the sweet chocolate.
8. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for about 10-12 minutes. The edges should be set, but the centers will still look slightly soft and fudgy. Don’t worry, they will firm up as they cool!
9. Cool the Cookies:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now for the best part—enjoy these chewy, rich chocolate brownie cookies with a hint of tang from the sourdough discard! They have a delightful crackly top with gooey chocolate inside and a touch of sea salt to balance the sweetness.
Can I Use a Different Type of Chocolate?
Absolutely! While dark chocolate chips are recommended for their rich flavor, you can use semi-sweet, milk chocolate, or even white chocolate chips if you prefer a sweeter cookie. Just keep in mind that the overall flavor and sweetness will change slightly with your choice.
Can I Substitute the Sourdough Starter Discard?
Yes, if you don’t have sourdough starter discard, you can substitute it with an equal amount of unsweetened applesauce or plain yogurt. However, this will alter the flavor, so keep that in mind!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Just thaw them at room temperature before enjoying again!
Can I Make These Cookies Vegan?
You can make a few simple substitutions to create vegan cookies! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes), and use coconut oil or vegan butter instead of regular butter.
