why make this recipe
Sourdough Discard Brownie Cookies are a fantastic way to use sourdough discard, preventing food waste and adding a unique flavor to your cookies. These cookies boast a rich chocolate taste with a soft, chewy texture. They are perfect for satisfying your chocolate cravings and are easy to whip up in no time. Whether you’re a sourdough enthusiast or just in search of a delicious treat, these cookies are sure to impress.
how to make Sourdough Discard Brownie Cookies
Ingredients:
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, and mix until fully incorporated.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Sourdough Discard Brownie Cookies
These cookies can be enjoyed warm or at room temperature. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream. You can also serve them alongside fresh fruit for a balanced treat.
how to store Sourdough Discard Brownie Cookies
Store your Sourdough Discard Brownie Cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place a thin layer of parchment paper between cookies to prevent sticking.
tips to make Sourdough Discard Brownie Cookies
- Make sure your sourdough discard is at room temperature for easier mixing.
- Don’t overmix the cookie dough after adding the flour to avoid tough cookies.
- For a deep chocolate flavor, consider using dark chocolate chips instead of semi-sweet.
variation
You can customize these brownie cookies by adding nuts, such as walnuts or pecans, or even swirling in caramel sauce for an extra treat. You can also try different types of chocolate chips, like dark or white chocolate, to change the flavor profile.
FAQs
1. Can I use refrigerated sourdough discard?
Yes, you can use refrigerated sourdough discard. Just make sure to let it come to room temperature before using it in the recipe.
2. What can I do with leftover sourdough discard?
You can use leftover sourdough discard in various recipes, such as pancakes, waffles, and bread. It can also be added to smoothies for extra nutrition.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are set, but the centers should still look slightly soft. They will continue to firm up as they cool on the baking sheet.
Sourdough Discard Brownie Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious and chewy brownie cookies made with sourdough discard, perfect for satisfying chocolate cravings while reducing food waste.
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, and mix until fully incorporated.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week or freeze them with parchment paper in between to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American