Ben Kenwood January 28, 2026

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Sourdough Discard Brownie Cookies

Name: Sourdough Discard Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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 cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

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Imagine the rich, velvety scent of chocolate wafting through your kitchen as you prepare a batch of Sourdough Discard Brownie Cookies. These delightful treats embody that perfect mix of chewy and fudgy textures, bursting with deep chocolate flavors. They’re the type of cookies that bring warmth on a chilly evening, making them perfect for sharing with loved ones around a cozy fire or enjoying as a sweet pick-me-up during a busy week. Let’s dive into creating these scrumptious cookies that not only satisfy your sweet tooth but also offer a clever way to use your sourdough discard!

What Makes Sourdough Discard Brownie Cookies So Special

Sourdough Discard Brownie Cookies are not just another dessert; they’re a wonderful fusion of flavors and practices. Incorporating sourdough discard into the batter adds a unique depth and a hint of tanginess to the already irresistible chocolate symphony. Here’s why you’ll fall in love with these cookies:

They are an excellent way to utilize sourdough discard, giving your leftovers a tasty new life.
The texture strikes a perfect balance between chewy and fudgy.
Easy to customize with add-ins like nuts or chocolate chips.
They are quick to prepare, making them ideal for a last-minute gathering or a midnight craving.

Gather These Ingredients

To create these delicious Sourdough Discard Brownie Cookies, you’ll need simple, everyday ingredients. Each component plays a role in building texture and flavor, and if you prefer, you can easily swap in some alternatives!

Here’s what you’ll need to bring these cookies to life:

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 cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (optional)

Feel free to add your personal touch by incorporating optional toppings or alternative ingredients!

How to Cook Sourdough Discard Brownie Cookies

Making Sourdough Discard Brownie Cookies is a straightforward process that fills your kitchen with mouthwatering aromas. Let’s go step-by-step:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
In a large bowl, mix together the sourdough discard, brown sugar, and granulated sugar until the mixture is well combined, and the sugars dissolve.
Stir in the melted butter, ensuring it’s cool enough not to cook the eggs, followed by the eggs and vanilla extract until you achieve a smooth, glossy batter.
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt, creating a dry mixture ready to complement the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This keeps the cookies from becoming tough. If you wish, fold in chocolate chips for that extra indulgent touch.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart for even baking.
Bake for 10-12 minutes or until the edges are set and just slightly cracked, leaving the centers soft and gooey.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, where they will continue to firm up.

Prep ~ 10 minutes, Cook ~ 12 minutes, Total ~ 22 minutes, Servings ~ about 24 cookies, Kcal ~ approximately 150 per cookie.

Make-Ahead and Prep Tips

These Sourdough Discard Brownie Cookies can be prepared in advance for when the sweet tooth strikes! You can make the dough ahead of time and refrigerate it for up to 3 days. When you’re ready to enjoy, simply spoon the dough onto a baking sheet and bake. For even longer storage, you can freeze cookie dough balls wrapped tightly in plastic. When you want fresh cookies, you can bake them straight from the freezer, adding a minute or two to the baking time.

Storing and Reheating

If you find yourself with leftover Sourdough Discard Brownie Cookies (which is a big if—they vanish quickly!), here’s how to keep them fresh:

Store these cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies for up to 3 months. Be sure to layer them between parchment paper in your container to avoid sticking.
When it’s time to enjoy a cookie, gently reheat one in the microwave for about 10-15 seconds, and it will be as good as fresh from the oven. Look for a soft, warm texture as the cue for perfect enjoyment!

Perfect Pairings

These Sourdough Discard Brownie Cookies match wonderfully with a variety of delicious accompaniments. Here are some ideas to enhance your cookie experience:

Pair with a glass of cold milk or your favorite nondairy alternative.
Serve alongside a scoop of vanilla ice cream for a delightful sundae.
Enjoy with a warm cup of coffee or tea for a cozy afternoon break.
Dip in a dollop of whipped cream or a drizzle of chocolate sauce for added flair.

Variations and Swaps

Sourdough Discard Brownie Cookies offer a canvas for creativity! Here are some fun ideas to customize your cookies:

Nutty Delight: Stir in chopped walnuts or pecans for a delightful crunch.
Mint Chocolate: Add a few drops of peppermint extract and dark chocolate chips for a festive twist.
Spicy Kick: Incorporate a pinch of cayenne pepper or chili powder for a surprising heat that pairs beautifully with chocolate.
Fruit Infusion: Fold in dried cherries or cranberries for a chewy, fruity surprise in every bite.
Flour Substitutes: Swap out some of the all-purpose flour with almond flour for a nutty flavor and gluten-free option.

Pro Tips for Best Results

For the ultimate success with your Sourdough Discard Brownie Cookies, keep these tips in mind:

Ensure the butter is slightly cooled before mixing to avoid cooking the eggs.
Don’t overmix when combining wet and dry ingredients; this keeps the cookies tender.
Roller-sized cookie dough balls to create uniform cookies that bake evenly.
Leave space between cookies on the baking sheet to allow for spreading.
For perfectly baked cookies, check for firm edges and a soft center—they will set as they cool.

Your Questions, Answered

Here are some frequently asked questions about making Sourdough Discard Brownie Cookies:

Can I use active sourdough starter instead of discard?
Yes! If you have an active starter on hand, you can absolutely use it. The addition of flour and water from the starter will contribute to the final texture.
Will these cookies be tangy because of the sourdough?
They will have a slight tang, which balances beautifully with the sweetness of the chocolate. It enhances the overall flavor without being overpowering.
Can I substitute the chocolate chips?
Certainly! Feel free to use white chocolate chips, butterscotch chips, or even chopped up candy bars for different flavor profiles.
How can I make these cookies gluten-free?
Replace the all-purpose flour with a 1-to-1 gluten-free baking blend. This allows you to enjoy the same great taste and texture without gluten.
What should I do if my dough seems too wet?
If your dough is overly sticky, add a little more all-purpose flour, a tablespoon at a time, until you reach the ideal consistency.

Final Thoughts

Sourdough Discard Brownie Cookies are a fantastic way to indulge in a sweet treat while making good use of your sourdough starter. With their rich chocolate flavor, chewy texture, and the joy of baking with purpose, these cookies are sure to become a beloved favorite in your home. Whether you share them with friends and family or enjoy them solo, take a moment to savor each bite. So why not whip up a batch soon? Your taste buds will thank you!

Sourdough Discard Brownie Cookies

Author: anastasia-rice
Total Time: 22 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously chewy and fudgy cookies made using sourdough discard, packed with rich chocolate flavor.

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the sourdough discard, brown sugar, and granulated sugar until well combined.
Stir in the melted butter, then add the eggs and vanilla extract, mixing until smooth.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until edges are set and centers are still soft.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.