These Sourdough Discard Chocolate Brownie Cookies are a tasty treat that uses leftover sourdough starter! They’re chewy, chocolatey, and so easy to make.
Mixing up these cookies brings me joy—it’s like magic turning waste into deliciousness! Bake a batch, and you’ll have a sweet snack to share (or not!). 🍪
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! If you don’t have sourdough discard, you can use 1 cup of applesauce for moisture, but the flavor will change a bit. I enjoy how the sourdough adds a unique tang to these cookies.
Unsalted Butter: Always a go-to for cookies! If you’re in a pinch, you can use coconut oil or margarine instead. Just remember, using salted butter may alter the salt balance in your cookies.
Cocoa Powder: Unsweetened cocoa powder is what gives these cookies their rich chocolate flavor. If you’re out, a 1:1 substitution with Dutch-process cocoa works, but you might get a milder taste.
Chocolate Chunks or Chips: I love using dark chocolate chunks for a richer flavor, but feel free to swap in milk chocolate or even white chocolate chips! For a nutty twist, try adding chopped nuts like walnuts or pecans.
Flaky Sea Salt: This is optional, but I love the burst of salty goodness on top of each sweet cookie. You can skip it, or use coarse kosher salt if you don’t have flaky sea salt.
How Do I Ensure My Cookies are Perfectly Chewy?
Achieving that chewy texture is key! Here are some simple tips:
- Don’t overmix your dough. Folding gently keeps the structure.
- Underbake slightly—aim for soft centers that set as they cool on the baking sheet.
- Chill the dough for about 30 minutes if you want to control spreading for thicker cookies.
Following these steps will help you create chewy, rich cookies that everyone will love—happy baking!
Sourdough Discard Chocolate Brownie Cookies
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 cup chocolate chunks or chips
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making the total time approximately 30 minutes. You’ll have a warm batch of cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Combine the Sugars and Butter:
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until everything is smooth and well blended. This step is where you’ll get that lovely sweetness!
3. Add Wet Ingredients:
Next, crack in the egg and pour in the vanilla extract. Whisk everything together until fully incorporated. You want a nice, creamy mixture.
4. Mix in the Sourdough Discard:
Stir in your sourdough starter discard until combined. This will add flavor and moisture to your cookies!
5. Combine Dry Ingredients:
Now it’s time to sift together the cocoa powder, baking soda, salt, and flour in another bowl. Gradually fold this dry mix into your wet ingredients until just combined. Be gentle—the dough will be thick!
6. Add Chocolate Chunks:
Fold in the chocolate chunks or chips, ensuring they’re evenly distributed throughout the dough. This is where you get those melty bites of chocolate!
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread.
8. Sprinkle with Sea Salt:
Top each cookie dough mound with a sprinkle of flaky sea salt. This little touch enhances the flavor beautifully!
9. Bake:
Pop the cookies into your preheated oven and bake for 10-12 minutes. You want the edges to be set while the center remains slightly soft. This will give you that perfect chewy texture.
10. Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. They’ll firm up as they cool.
11. Enjoy!
These brownie-like, chewy chocolate cookies are ready to be enjoyed! The hint of tang from the sourdough discard pairs perfectly with the rich chocolate. Serve them with a glass of milk for the ultimate treat!
This recipe creatively uses sourdough starter discard to create fudgy, delightful cookies that everyone will love. Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just reduce the liquid ingredients slightly since active starter contains more moisture. Expect a similar great taste and texture!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
What If I Don’t Have Flaky Sea Salt?
No problem! If you don’t have flaky sea salt, you can use coarse kosher salt as a substitute. Just sprinkle it lightly on top of the cookies before baking for a similar salty crunch.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even dried fruits like cherries or cranberries. Just keep the total mix-ins to about 1 cup for the best texture!
