Sourdough Brownie Cookies (Print Version)

Rich, fudgy chocolate treats with crackly tops and tangy sourdough depth. Ready in 32 minutes for 18 cookies.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt dark chocolate and butter together in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk together granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl until pale and slightly thickened, about 2 minutes.
04 - Stir sourdough discard into the egg mixture until fully incorporated.
05 - Pour melted chocolate-butter mixture into the egg mixture, whisking until smooth and glossy.
06 - Sift together flour, cocoa powder, baking powder, and sea salt. Fold dry ingredients into the wet mixture with a spatula until just combined.
07 - Gently fold in chocolate chips and nuts if using.
08 - Drop dough using a cookie scoop or tablespoon (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes until cookies are puffed with crackly tops and just set around edges (centers will look soft).
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The sourdough discard adds a subtle tang that balances all that chocolate richness without tasting like bread
  • That crackly, shiny top gives way to a center that stays beautifully fudgy for days
  • They come together in under 30 minutes but taste like they came from a bakery
02 -
  • Underbaking slightly is key—pull them when edges look set but centers still seem soft, as theyll firm up while cooling
  • Room temperature ingredients really matter here, especially the sourdough discard and eggs, for even mixing
  • These cookies stay fudgy for up to 3 days stored in an airtight container, which honestly rarely happens at my house
03 -
  • Add a pinch of espresso powder to intensify the chocolate flavor without making these taste like coffee
  • Let the cookies cool completely before storing, or theyll steam each other and lose that crackly texture

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