If you’re looking for a delicious dessert that comes together in about 30 minutes and is super easy to make, then these Sourdough Brownie Cookies are just the ticket! Whipped up in a single bowl, this recipe makes for a perfect quick and easy sweet treat that your family will absolutely love. Trust me, these cookies will quickly become a crowd-pleaser!
Ingredients You’ll Need
You won’t need much to make these gooey, fudgy cookies! Here’s what you’ll need:
- ½ cup sourdough discard: This is a great way to use up your discard while adding that slight tang and moisture to the cookies.
- 1 cup dark chocolate chips: For that rich, chocolatey goodness! You could also use semi-sweet if that’s what you have.
- ¼ cup unsalted butter: A must for that tender texture. Just remember to use real butter for the best taste!
- ¾ cup granulated sugar: Sweetness is key in this dessert. You could also play around with brown sugar for a bit more caramel flavor!
- 1 large egg: Helps bind everything together.
- 1 teaspoon vanilla extract: Because vanilla makes everything better!
- ⅓ cup unsweetened cocoa powder: This is where that deep chocolate flavor comes from!
- ½ cup all-purpose flour: Essential for the structure of the cookies.
- ½ teaspoon baking powder: To help them rise just a little.
- ¼ teaspoon salt: A couple pinches of salt here will balance out the flavors.
- ½ cup chocolate chunks: Because who can resist even more chocolate?
Let’s Get Cooking!
Ready to whip these cookies up? Here’s how to do it step-by-step:
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure the cookies don’t stick and makes for easy cleanup!
Melt the Chocolate and Butter
Now, grab a microwave-safe bowl and place your chocolate chips and butter inside. Microwave them in 20-30 second increments, stirring frequently, until the mixture is nice and smooth. This should take just a minute or so. The aroma of melting chocolate will be divine!
Mix in the Sugar
Once you’ve got that delicious chocolate mixture ready, add in the granulated sugar. You’ll want to whisk until everything is combined and glossy. This is when the magic starts to happen!
Whisk in the Egg and Vanilla
Next, mix in the egg and vanilla extract. Keep whisking until the batter becomes thick and smooth, almost like satin! At this point, if you could bottle up that smell, I would sell it!
Add the Sourdough Discard
Time to add your sourdough discard! This is the secret ingredient that makes these cookies extra special. Mix until it’s fully incorporated. You won’t taste the sourdough, but it adds so much depth!
Fold in the Dry Ingredients
Now, add the cocoa powder, all-purpose flour, baking powder, and salt to the chocolatey base. Gently fold everything together until a thick batter forms. Make sure not to overmix!
Chocolate Chunks, Please!
Fold in the chocolate chunks evenly throughout the dough. Can you imagine how gooey they’ll be once baked? I can already see them melting in my mind!
Optional Rest
Here’s a little insider tip: let the dough rest for about 15 minutes. This gives it time to thicken up a bit, so you get those perfectly shaped cookies once you scoop them out.
Scoop and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, making sure to leave some space between each cookie (they’ll spread a little). Pop them into the oven for 10-12 minutes until the tops look shiny and crackled, and the edges are just set, this will ensure a fudgy center.
Cool Down
Once they’re ready, remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. Then transfer them to a cooling rack to cool completely (if you can wait that long!)
If you loved this recipe, be sure to check out my amazing Crookie Recipe !
Why This Recipe Works
Quick & Easy
This recipe comes together all in about 30 minutes, making it perfect for busy weeknights or unexpected guests. You can quickly whip these up and have something sweet ready to be enjoyed!
Crowd-Pleaser
I mean, who doesn’t love cookies? The whole family will love them, and they’re great for parties, bake sales, or just keeping around the house for a little late-night treat or surprise snack.
Customizable
This is the secret to my delicious brownie cookies. You can throw in different types of chocolate or nuts, or even add some sprinkles for a fun twist! Use whatever ingredients you have lying around, and you’ll still get amazing results.
Comfort Food
Honestly, these cookies are a warm hug in dessert form. The gooey, fudgy texture, coupled with rich chocolate,that’s comfort food at its finest! They’ll make you feel all cozy inside, perfect for those chilly nights.
Serving and Storage Tips
How to Serve
You can enjoy these just as they are, or serve them warm with a scoop of vanilla ice cream on top for that extra decadent touch. Personally, I love pairing them with a glass of milk or a strong cup of coffee!
Keeping Leftovers Fresh
These cookies will keep well in an airtight container at room temperature for up to a week. Just make sure they’re completely cooled before you store them!
Reheating Instructions
If you prefer a warm cookie, simply pop them in the microwave for 10-15 seconds. They’ll be soft and gooey just like fresh out of the oven!
Freezer Friendly
Yes, these are freezer-friendly! You can freeze the dough or baked cookies. If freezing dough, scoop the dough into portions and freeze them on a baking sheet, then transfer the frozen balls to a container. You can bake from frozen at 350°F (175°C) for a couple of extra minutes!
Now, there you have it! Your brand-new favorite Sourdough Brownie Cookies recipe is ready to go. It’s quick, simple, and absolutely packed with flavor. I know my family loves it, and I can’t wait for you to share it with yours!
Happy cooking! And don’t forget to follow us on Pinterest for daily meal inspiration!
Sourdough Brownie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chocolate chips and butter in a microwave-safe bowl, microwaving in 20-30 second increments until smooth.
- Add granulated sugar to the melted mixture and whisk until combined and glossy.
- Whisk in the egg and vanilla extract until the batter is thick and smooth.
- Add sourdough discard and mix until incorporated.
- Fold in cocoa powder, flour, baking powder, and salt until a thick batter forms.
- Fold in chocolate chunks evenly throughout the dough.
- Optionally, let the dough rest for about 15 minutes for better shaping.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the tops look shiny and crackled, with edges set.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.