Delicious Sourdough Brownie Cookies

Name: Delicious Sourdough Brownie Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24.0
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough starter (discard is fine); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; Flaky sea salt, for sprinkling

Highlighted under: Bakery-Style Treat Recipes

I absolutely love making these Delicious Sourdough Brownie Cookies! The combination of tangy sourdough and rich chocolate creates a uniquely delightful flavor profile that surprises everyone who tries them. These cookies are soft, chewy, and have just the right amount of sweetness to satisfy any chocolate craving. With a dash of sea salt on top, they become irresistible. I've enjoyed baking these for friends, family, and even special occasions – they never last long on the cookie platter!

Created by

Emily

Last updated on 2026-01-27T11:06:28.024Z

One day, I decided to use some leftover sourdough starter in my cookie batter, and the results were truly exciting! The cookies turned out beautifully, with a texture that was somehow both chewy and cake-like. The key is allowing the sourdough to ferment a bit in the batter, as it enhances the flavor and adds a touch of complexity.

Not only did I enjoy the process of baking them, but I also discovered that adding a sprinkle of flaky sea salt right before baking really elevates the chocolatey goodness. It balances the sweetness perfectly, and each bite is pure bliss!

Why You'll Love These Cookies
The delightful combination of sourdough and rich chocolate flavors
Soft and chewy texture that pleases the palate
A perfect treat for both everyday cravings and special occasions

Understanding the Role of Sourdough Starter

The inclusion of sourdough starter in this brownie cookie recipe adds a unique depth of flavor that elevates them beyond typical cookies. The natural fermentation process in sourdough develops complex tangy notes that balance the sweetness of the sugars. If you're using discard from your sourdough routine, it ensures that none of that delicious, bubbly starter goes to waste while still infusing your cookies with character.

It's important to note that the activity level of your sourdough starter affects the rise and texture of your cookies. If your starter is particularly bubbly and active, it can contribute to a lighter texture. On the flip side, using an older, less active starter may yield a denser cookie. If you find your starter is too acidic, you can balance it by adding a teaspoon of baking soda to the dry ingredients.

Chilling the Dough: A Crucial Step

Allowing the cookie dough to chill for at least 30 minutes not only improves the flavor by letting the ingredients meld, but also makes the dough easier to work with. Chilled dough spreads less during baking, resulting in a thicker, chewier cookie with a chewy center. If you’re in a hurry, you can chill the dough for as little as 15 minutes, but for the best texture, longer is recommended.

During the chilling process, consider experimenting with mix-ins. Adding nuts like walnuts or pecans, or even swapping in dark chocolate chips can create variations in flavor and texture. Just keep in mind to adjust the amounts so the cookie structure remains intact and doesn’t get overwhelmed by extras.

Ingredients

Gather the following ingredients to make your cookies:

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup sourdough starter (discard is fine)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Flaky sea salt, for sprinkling

Instructions

Follow these steps to create mouthwatering sourdough brownie cookies:

Prepare the Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sourdough starter until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This will help the flavors meld while making the cookies easier to handle.

Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie. Sprinkle with flaky sea salt before baking. Bake for 12-15 minutes, or until the edges are set but the center remains soft.

Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips

For extra flavor, consider adding nuts or dried fruit to the cookie dough. Adjust baking time slightly if you prefer a firmer cookie.

Serving Suggestions

These Delicious Sourdough Brownie Cookies are fantastic on their own, but they also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Drizzling some warm chocolate sauce over the cookies just before serving can take your presentation to the next level. Additionally, they make for an excellent accompaniment to a hot cup of coffee or a creamy latte, enhancing the flavor experience.

For gatherings or celebrations, consider serving these cookies on a tiered dessert stand alongside other treats. Their unique flavor profile will intrigue your guests and spark conversations, making them a delightful centerpiece for any cookie platter.

Storage and Freezing Tips

To store the cookies, place them in an airtight container at room temperature, where they will remain fresh for up to a week. If you want to keep them longer, freezing is a great option. Just ensure to layer them with parchment paper to prevent sticking and place them in a zip-top freezer bag, where they can last up to three months.

When you're ready to enjoy the frozen cookies, let them thaw at room temperature or warm them in the oven at 350°F (175°C) for about 5-10 minutes. This will help revitalize their soft, chewy texture, making them taste like they've just come out of the oven.

Questions About Recipes

→ Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but make sure to adjust the hydration in your recipe accordingly.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to a week for freshness.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the cookie dough for up to three months. Just scoop and freeze on a baking sheet, then transfer to a bag once solid.

→ What can I substitute for butter?

You can use coconut oil or a plant-based butter substitute for a dairy-free option.