Sourdough Discard Brownie Cookies

Sourdough Discard Brownie Cookies are a delightful twist on traditional cookies, transforming sourdough discard into a rich and tasty treat. These cookies combine the chewy texture of brownies with the fun of cookies, making them perfect for any occasion. You’ll enjoy the sweet chocolate flavor, and the bonus is that you’re reducing food waste by using your sourdough discard.

Why Make This Recipe

Using sourdough discard in baking is an excellent way to minimize waste while adding depth of flavor to your treats. These brownie cookies are simple to make and require minimal effort, yet they deliver a rich chocolate experience that everyone will love. They are perfect for snacking or sharing with friends and family, making them a great choice for any gathering.

How to Make Sourdough Discard Brownie Cookies

Ingredients:

• 1 cup sourdough discard
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sourdough discard, melted butter, brown sugar, and granulated sugar. Mix well.
3. Add the eggs and vanilla extract to the mixture, stirring until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set but the centers are still gooey. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Sourdough Discard Brownie Cookies

These cookies are delicious served warm, right out of the oven. You can also enjoy them at room temperature. For an extra treat, serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They make for a perfect dessert or sweet snack.

How to Store Sourdough Discard Brownie Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just put the cooled cookies in a freezer-safe bag, and they will stay good for up to three months. Thaw them at room temperature when ready to enjoy.

Tips to Make Sourdough Discard Brownie Cookies

1. For extra chocolaty cookies, use different types of chocolate chips, such as dark or white chocolate.
2. Make sure your sourdough discard is at room temperature before using it for the best texture.
3. Be careful not to overmix the dough after adding the dry ingredients; a few lumps are okay for a softer cookie.

Variation

You can add nuts, such as walnuts or pecans, to the cookie dough for a crunchy texture. Additionally, consider adding a pinch of espresso powder to enhance the chocolate flavor.

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter in place of the discard, but your cookies may have a slightly different flavor and texture.

2. How do I know when the cookies are done baking?
The cookies are done when the edges are set but the centers still look a bit soft. They will continue to cook as they cool on the baking sheet.

3. Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just make sure it’s a blend that measures cup for cup like regular flour.

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