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Sourdough discard brownie cookie
Crackly, fudgy, gooey brownie with intense chocolate flavour in a cookie format!
4.95 from 19 votes
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Baking time: 30 minutes minutes
Total Time: 2 hours hours
Servings: 4
Calories: 398kcal
Author: Katalin Nagy
Ingredients
- 90 g (½ cups) Chocolate good quality semi sweet
- 50 g (¼ cups) Unsalted butter
- 1 (1) Egg yolk
- 50 g (¼ cups) Granulated sugar
- 50 g (¼ cups) Brown sugar
- 120 g (½ cups) Sourdough discard
- 20 g (¼ cups) Cocoa powder Unsweetened Dutch processed
- 80 g (⅔ cups) Bread flour high protein
- Pinch of salt
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Melt butter and chocolate in a bowl over simmering water then set aside
In another bowl beat together egg, granulated sugar, brown sugar and the sourdough discard
Pour the melted butter and chocolate mixture into the egg mixture and mix until well combined
Sift in flour, salt and cocoa powder and fold the mixture together
Divide the dough into 9 equal balls using either an ice cream scoop or spoon. Do not soften the surface, in fact try to keep it as rough as possible for a nice, crackly surface
Place them onto a large baking tray lined with parchment paper. Leave space in between them. Let them rest in the freezer for 10 minutes
Pre-heat oven to 180 C / 356 F
Remove the baking tray from the freezer and bake the cookies for 15 minutes
Notes
TIP: After 10-12 minutes remove the tray from the oven and tap it a few times onto the kitchen counter. This will help to achieve the brownie like crackly crust on the top of the cookies.
Nutrition
Calories: 398kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 12mg | Potassium: 178mg | Fiber: 3g | Sugar: 36g | Vitamin A: 377IU | Calcium: 34mg | Iron: 2mg
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Reader Interactions
Comments
T M
I used AP flour and ended up adding 75g approx more to ensure a dough formation versus batter. Topped with a pecan! Hoping for the best now.
Reply
Neico Ssy Lockwood
Hi , I had been making your brownie cookie so many times and kids never get bored with it . But I have a question , why my brownie cookies never get flat like your picture do?Reply
See AlsoGIANT HOMEMADE BUBBLES RECIPEKatalin Nagy
Do you mean they don´t spread enough? I imagine there is too much flour in the dough, do you use a digital scale? You can always tap the tray to the kitchen counter halfway through baking to encourage the cookies to spread a bit.
Reply
Ne ico
That’s a wonderful way for me to use my discard.
I substituted coconut oil for butter and reduced 5G each on both brown sugar and granulated sugar.
Taste really really good , also found taste even better the day after 😝😝
Thank you for the recipe❤️Reply
Nikki
These came out wonderfully! When I asked my 4-year-old if we should bake cookies or brownies this weekend, she answered “brownie cookies.” I thought to myself, well, those don’t exist. But when I found your recipe, she was excited. Quite a simple recipe & a great family baking project. My cookie sheet doesn’t fit in my freezer, so I covered it & placed it outside, which is literally freezing right now. Not sure what I’ll do when the temperatures are warmer because my family all loves these & we will definitely make them again! Thank you so much for the recipe.Reply
Amanda
While I did not have the exact choc type at home, I decided not to waste time & money to buy another bag of choc. It was bitter choc so I added a bit more brown sugar. Also, mine were a mouthful glob unlike Katalin's. But they still taste good. Now, time to spend money on a nice pint of vanilla ice cream to pair with them.
Reply
Maya
Hi! is this a 100% sourdough starter discard? I am rally excited to try these!
Reply
admin
yes 100% 🙂
Reply
Sara
Looking for a good brownie recipe - could you put this in a 9x9 pan and make brownies instead? You have good reviews so will try as a cookie regardless. Thanks!
Reply
admin
Hey, do you mean sourdough discard brownie? I have brownie recipes on the blog pls search for them, this one is a sourdough discard brownie cookie 🙂
Reply
Kris
Omg these are so very fabulous, my family went crazy for them. One of the best sourdough discard recipes I’ve found. I mixed everything but the butter & melted chocolate together the night before. Didn’t get around to making the cookies until the next afternoon. It took a little more time to incorporate the dough ball of chocolate deliciousness & the melted mixture by hand but it came together wonderfully. I put them on a plate in the freezer for 10 minutes & swapped frozen cookies for cookies in waiting every time I put a batch in the oven since I have a small freezer & had doubled the recipe. They came out perfectly, nice crackly tops & deliciously chewy too. A go to for a sweet way to use up discard. Thank you for this recipe!Reply
Marissa
We have loved making these as a way to use my husband's sourdough discard during the pandemic. Though his starter has lower hydration, they are still so delicious. He recently split his starter into two so we can try it with 100% hydration. I'm hoping to make them today!Reply
admin
Lovely to hear that this recipe was useful to use up your sourdough discard 🙂
Reply
Sally Briffault
Such a good way to use up sourdough starter. These cookies are so delicious and fun to make. They all disappeared off the plate in minutes so will definitely be making again!Reply
Admin
Oh thank you for your feedback! I love this recipe too, soo easy and such a great way to use up sourdough starter instead of throwing out:)
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