Sourdough Brownie Cookies
Crisp edges. Molten centers. That glossy brownie crackle top.
If a fudgy brownie and a bakery-style cookie had a baby, this would be it. These sourdough brownie cookies are rich, deeply chocolatey, and perfectly balanced with subtle tang from sourdough discard. The edges bake up crisp, the centers stay gooey, and the tops develop that iconic shiny, crackly crust.
And yes — they taste as good as they look.
Why You’ll Love These
- ✔ Deep chocolate flavor from melted chocolate + cocoa
- ✔ Shiny, crinkly brownie tops
- ✔ Soft, molten centers
- ✔ A delicious way to use sourdough discard
- ✔ Freezer-friendly dough
The sourdough discard doesn’t make them sour — it simply enhances the chocolate and keeps the centers extra fudgy.
Ingredients
Dry Ingredients
- ½ cup (60 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (113 g) unsalted butter
- 6 oz (170 g) semi-sweet or dark chocolate, chopped
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- ⅓ cup (80 g) unfed sourdough discard
- 1 tsp vanilla extract
Optional Mix-Ins (Highly Recommended)
- ½ cup chocolate chunks or chips
- Flaky sea salt, for topping
Step-by-Step Instructions
1. Melt the Chocolate & Butter
In a heatproof bowl, melt the butter and chopped chocolate together.
You can:
- Microwave in 30-second bursts, stirring between each
or - Use a double boiler
Stir until smooth and glossy. Let cool for about 5 minutes so it doesn’t scramble the eggs.
2. Whip the Sugars (The Crackle Secret!)
Add granulated sugar, brown sugar, egg, and egg yolk to the melted chocolate mixture.
Whisk vigorously for about 1 full minute.
This step dissolves the sugar and incorporates air — which creates that beautiful brownie crackle top during baking. Don’t skip the whisking!
3. Add Sourdough & Vanilla
Stir in the sourdough discard and vanilla extract until completely smooth.
The batter will look glossy and thick.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
This ensures even distribution and prevents clumps of cocoa.
5. Combine
Fold the dry ingredients into the wet mixture just until combined.
The batter will be thick, fudgy, and closer to brownie batter than traditional cookie dough.
Do not overmix.
6. Fold in Chocolate Chunks
Gently fold in chocolate chunks or chips for pools of molten chocolate in every bite.
7. Chill (Important!)
Chill the dough for 30–45 minutes, or until scoopable.
This step:
- Prevents spreading
- Intensifies flavor
- Improves texture
For thicker cookies, chill overnight.
8. Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
- Scoop 2-tablespoon mounds
- Space well apart
- Lightly sprinkle with flaky sea salt
Bake for 10–12 minutes, until:
- Tops are crackled
- Edges are set
- Centers still look slightly soft
For extra gooey brownie vibes? Underbake by 1 minute.
9. Cool (Briefly!)
Let cookies sit on the baking sheet for 5 minutes.
They’ll firm up slightly while staying molten in the center.
Transfer to a cooling rack and try not to eat them all immediately.
Pro Tips 🔥
- Extra fudgy? Slightly underbake.
- Thicker cookies? Chill dough overnight.
- Very runny discard? Add 1 extra tablespoon flour.
- Freezer-friendly: Freeze baked cookies or raw dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
- Bakery-style XXL cookies? Use ¼ cup scoops and bake 12–14 minutes.
Texture Breakdown
| Feature | Result |
|---|---|
| Edges | Crisp and slightly chewy |
| Centers | Gooey, molten, brownie-like |
| Tops | Shiny, crinkled crackle crust |
| Flavor | Deep chocolate with subtle tang |
Storage
- Room temperature (airtight): 3 days
- Refrigerator: 5 days
- Freezer: 2 months
Warm for 8–10 seconds in the microwave to revive that molten center.
