There’s something truly special about those moments when you bite into a cookie and find it’s everything you hoped for: chewy, rich, and just a bit gooey in the center. These Sourdough Discard Brownie Cookies are a beautiful blend of indulgence and creativity, made with that precious sourdough discard that might otherwise go to waste. Honestly, they’ve become a beloved staple in my kitchen, especially when I want to treat myself to something sweet while cutting down on waste!
These cookies come together surprisingly fast, making them perfect for busy weeknights or impromptu gatherings. Whether you’re settling in for a movie night with friends, hosting a cookie decorating party, or just treating yourself after a long day, they’re versatile enough to fit any occasion. And trust me, if there are any leftovers (which is unlikely), they store well for a few days, maintaining that delightful texture.
Why I Love Sourdough Discard Brownie Cookies
There’s a lot to love about Sourdough Discard Brownie Cookies! They hit that sweet spot between a cookie and a brownie, with a soft and fudgy texture that’s simply irresistible. Making them is incredibly easy and undeniably delicious, which means anyone can whip up a batch, regardless of baking experience. They’re a true winner at my table, evoking smiles and satisfied sighs with every bite!
Sourdough Discard Brownie Cookies Ingredients
The magic of this cookie recipe truly lies in the harmony of flavors and textures from each ingredient. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 CUP SOURDOUGH DISCARD: This is the star of the show! It adds a lovely tang and deeper flavor to the cookies while keeping them moist.
- 1 CUP BROWN SUGAR: This gives the cookies a rich sweetness and helps create that chewy texture we crave.
- 1/2 CUP GRANULATED SUGAR: Balances the richness of the brown sugar and enhances sweetness.
- 1/2 CUP UNSWEETENED COCOA POWDER: Provides a deep chocolate flavor; it’s like adding a hug of cocoa goodness!
- 1/2 CUP MELTED BUTTER: This adds a luscious richness and ensures that our cookies bake up beautifully.
- 2 LARGE EGGS: These bind everything together and contribute to that perfect, tender bite.
- 1 TEASPOON VANILLA EXTRACT: A must-have for that warm, comforting aroma and flavor.
- 1 CUP ALL-PURPOSE FLOUR: Balances the wet ingredients and gives structure to our cookie.
- 1/2 TEASPOON BAKING SODA: Helps the cookies to rise a little while still giving them that fudgy texture.
- 1/4 TEASPOON SALT: Just the right amount to enhance all the sweet flavors!
- 1 CUP CHOCOLATE CHIPS: The little gems that pack a mighty punch of chocolatey goodness!
Substitutions and Tips
Need a swap? If you don’t have an ingredient on hand or want to switch things up, here are some ideas! You can use coconut oil instead of melted butter for a dairy-free version, though it won’t be quite as rich. For a gluten-free take, try substituting wheat flour with almond flour; it gives a lovely texture but might make the cookies a tad more crumbly. If you want to add some personality, toss in some chopped nuts or dried fruit for extra texture and flavor!
Kitchen Tools You’ll Need
- Baking sheet (standard size)
- Parchment paper (or a silicone baking mat)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Cookie scoop (optional, but helpful!)
How to Make Sourdough Discard Brownie Cookies
Let’s dive into creating these wonderfully decadent Sourdough Discard Brownie Cookies. Follow along, and you’ll have a delicious treat in no time! We’re aiming for perfectly baked cookies that are crisp on the edges and delightfully gooey in the center.
Preheat and Prepare
First, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures that your cookies bake evenly and don’t stick to the pan.
Mix the Sugars and Sourdough
Next, in a large bowl, combine the sourdough discard, brown sugar, and granulated sugar. Mix until well combined. It’s important that you break up any lumps to create a smooth mixture—this step is key for a consistent cookie texture!
Add Wet Ingredients
Now, add the melted butter, eggs, and vanilla extract to the bowl and mix until smooth. You want to blend everything really well here so that the flavors meld beautifully together, creating that irresistible cookie batter.
Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and prevents any clumps—essential for achieving that perfect cookie crumb.
Combine Wet and Dry Ingredients
Once everything is whisked together, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to denser cookies; we want them fudgy, not tough!
Stir in the Chocolate Chips
Now for the fun part—gently fold in the chocolate chips. These little morsels are the cherry on top of an already delicious treat, giving you pockets of gooey chocolate throughout!
Shape the Cookies
Using a tablespoon or a cookie scoop, drop tablespoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie. You can also use your hands to form them into little balls, which adds a personal touch!
Bake Until Perfectly Indulgent
Bake for 10-12 minutes, until the edges are set but the centers are still soft. Trust me, this is when they’re at their best! The smell will envelop your kitchen and have everyone wandering in!
Cool and Enjoy
Finally, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This cooling time helps them set up just right while retaining that gooey center.
How to Store Sourdough Discard Brownie Cookies
If you’ve managed to have any leftovers (which I seriously doubt!), these cookies keep well at room temperature in an airtight container for about 3-4 days. For longer storage, you can freeze them for 2-3 months—just make sure to layer them between parchment paper in an airtight container. To enjoy again, simply thaw at room temperature or pop them in the microwave for a few seconds to regain that fresh-baked warmth!
Tips for Success
- Make sure your sourdough discard is at room temperature for better incorporation.
- Don’t overbake! The cookies will continue to cook on the baking sheet.
- Use a cookie scoop for uniform cookies, which bake evenly.
- Feel free to mix different types of chocolate chips for a fun twist.
- Let the cookies sit out for a bit to develop flavors even more!
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Pair with a tall glass of milk or a rich espresso to balance the sweetness.
- Dust with powdered sugar for an elegant touch before serving.
- Add a dollop of whipped cream for a delightful garnish.
- Slice them up and enjoy with fresh berries for a delightful contrast!
I hope you enjoy whipping up these delicious Sourdough Discard Brownie Cookies as much as I do! They’re sure to bring smiles and a little joy into your kitchen!
