Sourdough Brownie Cookies

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These Sourdough Brownie Cookies are rich, fudgy, and soft with shiny tops and gooey centers. Easy to make and perfect for chocolate lovers.

These Sourdough Brownie Cookies are rich, fudgy, and irresistibly soft with a molten brownie-like center, just like the cookies shown in the photo. They have shiny tops, deep chocolate flavor, and thick edges that stay soft for days. The sourdough discard adds moisture and chewiness without giving the cookies a sour taste. If you love brownies and cookies equally, this hybrid recipe gives you the best of both in one decadent bite.

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Why You’ll Love This Recipe

These cookies bake thick with crackly brownie tops and a gooey center that melts when you break them open. They use simple ingredients you already have, and the sourdough discard naturally enhances the richness. They require no chilling unless you want extra-thick cookies, and the dough is easy to scoop and bake. This recipe is ideal for chocolate lovers who want bakery-quality results at home.

Ingredients

For the Cookies

  • ½ cup (113g) unsalted butter
  • 1 cup (180g) semisweet chocolate chips or chopped chocolate
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs
  • ½ cup (120g) sourdough discard
  • 1 tsp vanilla extract
  • ¾ cup (95g) all-purpose flour
  • ⅓ cup (35g) cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt

Recommended Baking Tools

Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.

Preparation Steps

STEP 1: Melt the Butter and Chocolate

In a heatproof bowl, melt the butter and chocolate together until smooth. Let it cool slightly so it doesn’t scramble the eggs.

STEP 2: Whisk the Sugars and Eggs

In another bowl, whisk the granulated sugar, brown sugar, and eggs until thick and slightly pale. This step helps create the shiny brownie tops.

STEP 3: Add Sourdough Discard and Vanilla

Stir in the sourdough discard and vanilla until fully combined and smooth.

STEP 4: Combine Wet and Dry Ingredients

Mix in the melted chocolate mixture. Then sift in the flour, cocoa powder, baking powder, and salt. Fold gently until the dough looks thick and glossy.

STEP 5: Scoop the Cookies

Scoop medium or large dough balls onto a lined baking sheet. The dough should be soft but scoopable.

STEP 6: Bake

Bake at 350°F (175°C) for 10–12 minutes. Cookies should have crackly tops and look slightly underbaked in the center. They firm up as they cool, creating the fudgy texture shown in the image.

STEP 7: Cool

Let them rest on the baking sheet for 10 minutes before moving to a cooling rack.

Variations

  • Triple Chocolate: Add white and dark chocolate chunks.
  • Salted Brownie Cookies: Sprinkle flaky salt on top immediately after baking.
  • Mocha Version: Add 1 tsp espresso powder for deeper flavor.
  • Mint Brownie Cookies: Mix in ½ tsp peppermint extract.
  • Extra-Fudgy: Chill the dough for 30 minutes before baking for thicker centers.

Cooking Notes

Use high-quality chocolate for the richest taste and best texture. Overbaking will remove the fudgy center, so take them out when the edges look set but the centers are still soft. Sourdough discard should be unfed and thick for the best structure. If the batter is too runny, let it rest 5–10 minutes; it naturally thickens as the chocolate cools.

Serving Suggestions

Serve warm with ice cream, a drizzle of chocolate sauce, or a cold glass of milk. They’re also perfect for holiday cookie platters, gifting, or freezing for later cravings. These cookies taste even better the next day as the flavors deepen.

Tips

  • Beat eggs and sugar well for shiny, crackly tops.
  • Let melted chocolate cool before mixing.
  • Use a cookie scoop for even cookies.
  • Don’t skip the resting time on the baking sheet; it sets the centers.
  • For gooier cookies, bake on the shorter end of the time range.

Prep Time / Cooking Time / Total Time

  • Prep Time: 10 minutes
  • Cooking Time: 10–12 minutes
  • Total Time: 20–22 minutes

Nutritional Information (Per Cookie)

Approx. 180 calories – 3g protein – 9g fat – 23g carbs

FAQs

Why are my cookies too flat?

  • Your batter may have been too warm; chill 10 minutes before baking.

Why didn’t my cookies get shiny tops?

  • You must whisk the eggs and sugar well to incorporate air.

Can I freeze the dough?

  • Yes. Freeze scooped dough balls up to 2 months and bake from frozen.

Can I use fed sourdough starter?

  • If fed, reduce discard to ⅓ cup and add 2 extra tbsp flour.

Can I make them gluten-free?

  • Yes. Use a gluten-free 1:1 blend.

Conclusion

These Sourdough Brownie Cookies offer the perfect mix of fudgy brownies and soft cookies, with shiny crackled tops and rich chocolate centers exactly like the photo. This recipe is simple, reliable, and perfect for anyone who loves deep chocolate flavor and bakery-style texture. They are sure to become one of your favorite sourdough discard cookie recipes.

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