Go Back
baked sourdough Brownie cookies stacked on a cooling rack

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
Cook Time 12 minutes
chill time 1 hour
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.