Sourdough Discard Chocolate Brownie Cookies (2024)

These sourdough discard chocolate cookies are incredibly soft, filled with chocolate, and perfectly balanced with flaky sea salt. Need a good cookie recipe to use your sourdough discard with? Look no further!

Warning: If you don't like soft cookies these are not for you. If you are like me and love chewy cookies that have a softer, almost fudge-like consistency, keep reading.

These sourdough discard chocolate cookies will be your new favorite. They are full of chocolate and have a similar consistency to a soft brownie.

They are really easy to make and a great way to use up any sourdough discard.

If you do not have an active sourdough starter, learn how to make your own sourdough starter.

Do you have a lot of extra sourdough starter and don't know what to do with it? check out all of my sourdough discard recipes. Some of my favorites are sourdough oatmeal cookies, sourdough zucchini bread, and of course a classic sourdough chocolate chip cookie.

If you still have tried a loaf of bread take a peak at my overnight sourdough bread recipe to learn every step.

🍪How to Make

💡Pro Tip: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can.If you need them right away, form them into balls and pop in the freezer for 15-20 minutes.

Step 1: In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugar on medium speed until smooth. (Image 1).

This can take a few minutes. Make sure there are no lumps of butter.

Step 2: Add in the sourdough discard and mix until completely smooth. (Image 2).

Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.

Step 3: Add in the egg and vanilla extract and mix just until combined. Do not over-mix. (Image 3).

Step 4: In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. (Image 4). Mix together with a whisk or fork.

Step 5: Continuing to use your paddle attachment, slowly mix the dry ingredients into the wet ingredients. Adding only a little bit at a time. (Image 5).

Mix just until incorporated. This will be a thicker dough.

Step 6: On a slow speed, fold in the chocolate chips. (Image 6).

Step 7: Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.

Step 8: Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.

Step 9: Preheat the oven to 350 degrees Fahrenheit.

Step 10: Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.

Roll into balls and place on the prepared baking sheets at least 3" apart. (Image 7).

📝Note: This cookie dough should be a bit sticky and thick. This is normal and why chilling the dough is so important.

Step 11: Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt. The amount of salt is up to you! (Image 8).

💡Pro Tip: If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.

Step 12: Transfer to a wire rack and allow to cool.

Take these cookies up a notch and drizzle some homemade caramel sauce on top. Even better, try my bourbon caramel sauce for an extra special cookie.

❓Recipe FAQs

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