Sourdough Brownie Cookies

Jump to Recipe

These sourdough brownie cookies are the perfect brownie bite every time. They are crisp on the outside, soft and chewy on the inside. The sourdough adds the perfect tang, and it’s a recipe that we are making on repeat!

Do I have to use active sourdough starter for sourdough brownie cookies?

You can use active sourdough starter or discard. The more active the starter is, the less sour the taste will be so it’s up to your preference!

What mix-ins can I add to sourdough brownie cookies?

Whatever mix-ins you would add to cookies! So marshmallows, chocolate chips, candy pieces, peanut butter chips, chopped pretzels, and nuts are some of our suggestions!

What kind of chocolate chips should I use in this recipe?

I used semi-sweet chocolate chips in this recipe, but you can also use dark chocolate chips. Personally, we don’t use milk chocolate chips, but if you try this recipe with them, let us know what you think!

Do I have to use a stand mixer for this recipe?

A stand mixer will make this a lot easier, but you can use a hand mixer, or mix by hand using a wooden spoon or firm spatula.

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.

What special equipment do I need for this recipe?

There isn’t any special equipment that you need to make this recipe, but there are a few things that will make it easier. Here’s what we recommend!

1 oz cookie scoop

Silicone Mat

Parchment Paper

Cookie Cooling Racks 

Kitchen Aid Mixer

How to Make Sourdough Brownie Cookies

Ingredients:

2 cups chocolate chips

8 tbsp butter

1 ½ cup flour

2 tbsp cocoa powder

1 teaspoon baking powder

1 teaspoon sea salt

3 eggs

1 cup sugar

¼ cup brown sugar

1 tbsp vanilla

½ cup sourdough starter (active or discard)

Optional: ½ cup of mix-ins of your choice (chocolate chips, candy pieces, nuts)

Instructions:

Combine 2 cups of chocolate chips and 8 tablespoons of butter in a microwave-safe bowl and microwave in 30-second increments. Stir in between increments until the mixture is completely melted. Pour the mixture into a stand mixer bowl, or the bowl you will mix the recipe in. Let it sit for 20-30 minutes until it gets to room temperature.  Transferring the chocolate mixture to a new bowl will help it to cool down quicker.

Combine the flour, cocoa powder, baking powder, and salt into a separate bowl. For the best results, sift these ingredients together so that there are no lumps.

When the chocolate and butter mixture is cooled down, add the eggs, sugars, vanilla extract, and sourdough starter. Mix on medium speed until thoroughly combined. Add the flour mixture and mix on low until combined. If you are adding mix-ins, add them now.

Portion out the dough using a one-ounce scoop or about 2 tablespoons. Place them on parchment paper on a tray and place them in the fridge until the dough is set. About 30-45 minutes. You an also allow this batter to sit in the fridge for up to 48 hours to allow it to long ferment.

When ready to bake, preheat the oven to 350 degrees, but leave the dough in the fridge until it is preheated.

Troubleshooting: If your dough feels too soft to scoop, the mixture needs to cool down further. You can put the bowl in the fridge in five-minute intervals, stirring it in between, until it reaches a more moldable consistency.

Place the chilled cookies 2 inches apart on a greased baking sheet (or use parchment paper or a silicone baking mat). Bake until the edges of the brownie cookies are set, about 12 minutes. Let the cookies cool on the baking sheet for at least five minutes and then transfer them to a wire rack to cool completely. Repeat this step until all the balls of cookie dough are baked.

Store in an airtight container. This recipe makes about 48 cookies.  Let us know what you think of these brownie cookies!

Sourdough Brownie Cookies

5 from 5 votes

These sourdough brownie cookies are the perfect brownie bite every time. They are crisp on the outside, soft and chewy on the inside.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

chill time 1 hour hr

Servings: 48 cookies

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 cups chocolate chips
• 8 tbsp butter
• 1 ½ cup flour
• 2 tbsp cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 3 eggs
• 1 cup sugar
• ¼ cup brown sugar
• 1 tbsp vanilla
• ½ cup sourdough starter active or discard

Method

 

1. Combine 2 cups of chocolate chips and 8 tablespoons of butter in a microwave-safe bowl and microwave in 30-second increments. Stir in between increments until the mixture is completely melted.
2. Pour the mixture into a stand mixer bowl. Let it sit for 20-30 minutes until it gets to room temperature.
3. Combine the flour, cocoa powder, baking powder, and salt into a separate bowl. For the best results, sift these ingredients together so that there are no lumps.
4. When the chocolate and butter mixture is cooled down, add the eggs, sugars, vanilla extract, and sourdough starter. Mix on medium speed until thoroughly combined.
5. Add the flour mixture and mix on low until combined.
6. Portion out the dough using a one-ounce scoop or about 2 tablespoons. Place them on parchment paper on a tray and place in the fridge until the dough is set. About 30-45 minutes. You can also allow this batter to sit in the fridge for up to 48 hours to allow it to long ferment.
7. When ready to bake, preheat the oven to 350 degrees but leave the dough in the fridge until it is preheated.
8. Place the chilled cookies 2 inches apart on a greased baking sheet (or use parchment paper or a silicone baking mat).
9. Bake until the edges of the brownie cookies are set, about 12 minutes. Let the cookies cool on the baking sheet for at least five minutes and then transfer them to a wire rack to cool completely. Repeat this step until all the balls of cookie dough are baked.
10. Store in an airtight container. Makes about 48 cookies.

Notes

Troubleshooting: If your dough feels too soft to scoop, the mixture needs to cool down further. You can put the bowl in the fridge in five-minute intervals, stirring it in between, until it reaches a more moldable consistency.

Save it for later!!