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    Home » Homemade Recipes

    Sourdough Discard Chocolate Brownie Cookies

    December 27, 2022 by Kristin @ Dirt & Dough Leave a Comment

    Jump to Recipe Print Recipe

    These sourdough discard cookies are incredibly soft, filled with chocolate, and perfectly balanced with flaky sea salt. Need a good cookie recipe to use your sourdough discard with? Look no further!

    *Disclosure: As an affiliate I could earn from qualifying purchases. Read full privacy policy here.

    A white plate with sourdough discard chocolate cookies with sea salt on top.

    Warning: If you don't like soft cookies these are not for you. If you are like me and love chewy cookies that have a softer, almost fudge-like consistency, keep reading.

    These sourdough cookies will be your new favorite. They are full of chocolate and have a similar consistency to a soft brownie.

    They are really easy to make and a great way to use up any sourdough discard.

    If you do not have an active sourdough starter, learn how to make your own.

    Do you have a lot of extra sourdough starter and don't know what to do with it? check out some of my favorite sourdough discard recipes:

    Pancakes

    Naan

    Banana Bread

    Pumpkin Bread

    And so much more....

    Jump to:
    • Ingredients
    • How to Make
    • Substitutions and Variations
    • Equipment
    • Recipe

    Ingredients

    Sourdough Starter Discard: This recipe calls for an unfed sourdough discard. Preferably one that is 100% hydration starter. This means it was fed equal parts flour and water. Learn more about what a sourdough discard is. Discard can make so much more than just sourdough bread.

    Learn more about how to care for your active starter.

    Mini Chocolate Chips: Either regular-sized semi-sweet chocolate chips can be used or the mini size. I find the cookie has a softer texture when the minis are used. They seem to melt better, giving the center a little more fudge consistency.

    Butter: Take the butter out about 30-45 minutes before using. It needs to be soft and at room temperature.

    Full ingredients and measurements in the recipe card.

    How to Make

    Note:

    For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can. 

    If you need them right away, form them into balls and pop in the freezer for 15-20 minutes. 

    A stand mixer with butter and sugar mixed together.

    In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugar on medium speed until smooth.

    This can take a few minutes. Make sure there are no lumps of butter.

    A stand mixer with sourdough discard mixed into cookie dough.

    Add in the sourdough discard and mix until completely smooth.

    Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.

    A stand mixer with eggs and Valhalla extra  mixed in the cookie dough.

    Add in the egg and vanilla extract and mix just until combined. Do not over-mix.

    A glass bowl with flour, coco powder, sugar and baking soda all mixed up.

    In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt.

    Mix together with a whisk or fork.

    A stand mixer with chocolate cookie dough and spatula mixing.

    Continuing to use your paddle attachment, slowly mix the dry ingredients into the wet ingredients. Adding only a little bit at a time.

    Mix just until incorporated.

    This will be a thicker dough.

    A stand mixer with sourdough discard chocolate cookie dough.

    On a slow speed, fold in the chocolate chips.

    Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.

    Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.

    Preheat the oven to 350 degrees Fahrenheit.

    Parchment paper with raw dough balls of sourdough chocolate cookies.

    Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.

    Roll into balls and place on the prepared baking sheets at least 3" apart.

    12 cookies can fit on the sheet.

    This cookie dough should be a bit sticky and thick. This is normal and why chilling the dough is so important.

    Parchment paper with chocolate cookies topped with sea salt on top.

    Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt. The amount of salt is up to you!

    If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set. 

    Transfer to a wire rack and allow to cool. 

    A stack of sourdough discard cookies with another one that has a bite taken out and then a jar of milk in the back.

    These cookies will keep for 4-5 days when stored in an airtight container. They are best served warm right out of the oven.

    Substitutions and Variations

    Regular Chocolate Chips: Regular-sized chocolate chips can be used but I have found they do not melt as much as the smaller ones, making the cookies less gooey.

    Carmel Sauce: Take these cookies up a notch and drizzle some homemade caramel sauce on top. Even better, try my bourbon caramel sauce for an extra special cookie.

    Peppermint: These cookies would go great with a peppermint flavor. Place some crushed peppermint candy canes on top instead of the salt.

    A piece of chocolate cookie being dunked into a glass of milk.

    Equipment

    Stand mixer with a paddle attachment: This is the easiest way to mix this dough. It's a very thick consistency so a hand mixer will struggle. An electric mixer like a KitchenAid can handle the thicker dough.

    Sheet Pan: Every kitchen should have a good cookie sheet or two. This will allow you to prepare a second pan while the other is baking.

    Parchment Paper: Lining a baking sheet with parchment helps the cookies bake better while keeping your baking sheet clean.

    Cooling Rack: The best way to cool freshly baked cookies.

    Cookie Scoop: Use a cookie scoop to get uniform cookies exactly the same size. I use a 2 tablespoon scoop for these cookies.

    A chocolate brownie cookie with a bite taken out of it and crumbs.

    Sourdough Resources and Tutorials:

    • How Store Sourdough Bread - 8 Ways to Keep it Fresh
    • What is Sourdough Discard And How To Store and Use It
    • The Best Dutch Oven for Baking Bread
    • How to Feed and Maintain a Sourdough Starter

    Other Sourdough Discard Recipes:

    • Sourdough Croutons Made with Leftover Bread
    • Sourdough Discard Scones
    • Pumpkin Sourdough Bread
    • Sourdough Discard Toasted Almond Biscotti

    Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.

    Recipe

    A white plate with chocolate sourdough cookies with sea salt on top.

    Sourdough Discard Chocolate Brownie Cookies

    These sourdough discard cookies are incredibly soft, filled with chocolate, and perfectly balanced with flaky sea salt. Need a good cookie recipe to use your sourdough discard with? Look no further!
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Chill Time 3 hrs
    Total Time 3 hrs 40 mins
    Course Dessert
    Cuisine American
    Servings 24 Cookies

    Equipment

    Baking Sheet
    Stand Mixer
    Paddle Attachement
    Parchment Paper
    Cooling Rack
    2 Tablespoon Cookie Scoop

    Ingredients
      

    • ½ Cup Unsalted Butter 8 tablespoons Soften at room temp
    • ½ Cup Granulated Sugar
    • ½ Cup Light Brown Sugar Packed
    • 1 Cup Sourdough Discard 100% Hydration and unfed
    • 1 Large Egg
    • 1 teaspoon Vanilla Extract
    • 1 Cup All Purpose Flour
    • ½ Cup Cocoa Powder
    • 1 teaspoon Baking Soda
    • ½ teaspoon Kosher Salt
    • 1 Cup Mini Semi-Sweet Chocolate Chips

    Optional

    • Flaky Sea Salt Like Maldon For topping

    Instructions
     

    Make the Dough

    • Note: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can. 
    • In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugars on medium speed until smooth.
    • This can take 2-3 minutes. Make sure there are no lumps of butter. 
    • Add in the sourdough discard and mix until completely smooth. 
    • Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.
    • Add in the egg and vanilla extract and mix just until combined. Do not over-mix.
    • In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine.
    • Add the dry ingredients into the wet ingredients. Adding only a little bit at a time. Mix just until incorporated.
    • Fold in the chocolate chips.
    • Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.

    Baking

    • Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time. 
    • Preheat the oven to 350 degrees Fahrenheit.
    • Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
    • Roll into balls and place on the prepared baking sheets at least 3" apart. 12 cookies can fit on the sheet.
    • Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt.
    • If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set. 
    • Transfer to a wire rack and allow to cool. 

    Notes

    Notes

    Sourdough Starter Discard: This recipe calls for an unfed sourdough discard. Preferably one that is 100% hydration starter. This means it was fed equal parts flour and water. Learn more about what a sourdough discard is. Discard can make so much more than just sourdough bread.
    Learn more about how to care for your active starter.
    Mini Chocolate Chips: Either regular-sized semi-sweet chocolate chips can be used or the mini size. I find the cookie has a softer texture when the minis are used. They seem to melt better, giving the center a little more fudge consistency.
    Butter: Take the butter out about 30-45 minutes before using. It needs to be soft and at room temperature.

    Storage

    These cookies will keep for 4-5 days when stored in an airtight container. They are best served warm right out of the oven.

    Substitutions and Variations

    Regular Chocolate Chips: Regular-sized chocolate chips can be used but I have found they do not melt as much as the smaller ones, making the cookies less gooey.
    Carmel Sauce: Take these cookies up a notch and drizzle some homemade caramel sauce on top. Even better, try my bourbon caramel sauce for an extra special cookie.
    Peppermint: These cookies would go great with a peppermint flavor. Place some crushed peppermint candy canes on top instead of the salt.
    Keyword Cookies, Sourdough Cookies, Sourdough discard recipes
    Did you try this recipe?Leave a comment and rating below.
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    Hello and welcome to Dirt & Dough. This is where you will find homemade recipes, homegrown produce, and how to master sourdough bread. I love cooking with real, seasonal, fresh ingredients and am convinced everything is better when it's homemade.

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