Go Back
+ servings
Sourdough brownie cookie
Print Recipe
4.95 from 19 votes

Sourdough discard brownie cookie

Crackly, fudgy, gooey brownie with intense chocolate flavour in a cookie format!
Prep Time30 minutes
Baking time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 4
Calories: 398kcal
Author: Katalin Nagy

Ingredients

  • 90 g Chocolate good quality semi sweet
  • 50 g Unsalted butter
  • 1 Egg yolk
  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 120 g Sourdough discard
  • 20 g Cocoa powder Unsweetened Dutch processed
  • 80 g Bread flour high protein
  • Pinch of salt

Instructions

  • Melt butter and chocolate in a bowl over simmering water then set aside
  • In another bowl beat together egg, granulated sugar, brown sugar and the sourdough discard
  • Pour the melted butter and chocolate mixture into the egg mixture and mix until well combined
  • Sift in flour, salt and cocoa powder and fold the mixture together
  • Divide the dough into 9 equal balls using either an ice cream scoop or spoon. Do not soften the surface, in fact try to keep it as rough as possible for a nice, crackly surface
  • Place them onto a large baking tray lined with parchment paper. Leave space in between them. Let them rest in the freezer for 10 minutes
  • Pre-heat oven to 180 C / 356 F
  • Remove the baking tray from the freezer and bake the cookies for 15 minutes

Notes

TIP: After 10-12 minutes remove the tray from the oven and tap it a few times onto the kitchen counter. This will help to achieve the brownie like crackly crust on the top of the cookies.

Nutrition

Calories: 398kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 12mg | Potassium: 178mg | Fiber: 3g | Sugar: 36g | Vitamin A: 377IU | Calcium: 34mg | Iron: 2mg