Sourdough Fudge Brownie Cookie

Prep Time: 30 minutes (plus 12-18 hours for starter) | Cook Time: 12-14 minutes | Total Time: 13-19 hours (mostly hands-off)
Skill Level: Intermediate | Makes: 16 large cookies

A revolutionary twist on two beloved classics. This recipe marries the crackly-top, fudgy interior of a decadent brownie with the satisfying chew of a premium cookie, all while utilizing your sourdough discard for a subtle tang and incredible texture. The result is a deeply chocolatey, rich, and complex treat that’s surprisingly less sweet than your average cookie, with a lifespan that stays moist and delicious for days. Perfect for the sourdough enthusiast looking to elevate their discard game.

Ingredients

For the Brownie Cookie Dough:

• 1 cup (227g) ripe sourdough starter discard (100% hydration, straight from the fridge is fine)

• ½ cup (113g) unsalted butter, melted and slightly cooled

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 ½ cups (180g) all-purpose flour

• ¾ cup (75g) Dutch-process cocoa powder (for a richer, darker flavor)

• ½ teaspoon baking soda

• ¾ teaspoon fine sea salt

• 2 cups (340g) semisweet or bittersweet chocolate chips/chunks (divided)

For the Flaky Sea Salt Finish (Optional but Recommended):

• Flaky sea salt, such as Maldon

Instructions

Intensity & Timeline Overview:

• Low/Hands-Off (12-18 hrs): Starter preparation/discard collection.

• Medium/Active (30 mins): Dough mixing and portioning.

• Hands-Off (1 hr): Chilling (critical for texture).

• Medium/Active (20 mins): Baking in batches.

Step 1: The Long, Slow Foundation (12-18 Hours Before)

This recipe is an excellent use for sourdough discard. Feed your starter as usual, and when you’re ready to discard, measure out the required 1 cup of unfed starter. You can collect this over a couple of feedings, storing it in a jar in the refrigerator until you have enough. The acidity and live cultures in the discard contribute to the cookie’s tender crumb and extended shelf life.

Step 2: Creating the Dough (20 Minutes Active)

1. Pre-mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar for about 1 minute until combined. It won’t be creamy like a traditional cookie dough, which is fine. Whisk in the eggs and vanilla extract until smooth. Finally, stir in the sourdough discard until fully incorporated.

2. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures no lumps and even leavening.

3. Bring It Together: Add the dry ingredients to the wet ingredients. Using a spatula, fold until just a few streaks of flour remain. Add 1 ½ cups (255g) of the chocolate chips and fold until everything is evenly combined and no dry flour is visible. The dough will be thick, sticky, and fudgy—like brownie batter.

Step 3: The Chill & Develop (1 Hour Minimum)

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 72 hours. This step is non-negotiable. Chilling firms up the dough for scooping, allows the flour to hydrate fully, and lets the sourdough’s flavor deepen. For the best flavor, a 24-48 hour chill is ideal.

Step 4: Portioning & Baking (20 Minutes Active)

1. Preheat & Prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. Scoop: Using a large cookie scoop or a ¼-cup measure, portion the dough into 16 balls (they will be roughly 60g each). Place them 3 inches apart on the prepared sheets, as they will spread. Press the remaining ½ cup (85g) of chocolate chips onto the tops of each dough ball for a bakery-style look.

3. Bake: Bake one sheet at a time in the center of the oven for 12-14 minutes. The cookies are done when the edges look set and the centers appear puffed and slightly underdone. They will deflate slightly as they cool, creating a crackly, shiny top—the hallmark of a great brownie.

4. The Finishing Touch: Immediately after pulling the cookies from the oven, sprinkle each one with a tiny pinch of flaky sea salt. This enhances all the chocolate flavors.

5. Cool: Let the cookies cool on the baking sheet for 10 minutes to set. Then, transfer them to a wire rack to cool completely. They will be very soft initially but will firm up to the perfect fudgy-chewy texture.

The Last Cookie: Storage & Shelf Life

The Magic of Sourdough: Thanks to the natural preservatives in your starter, these cookies have an exceptional shelf life while maintaining a moist texture.

• At Room Temperature: Store in an airtight container at room temperature for up to 5 days.

• In the Freezer: Baked cookies freeze beautifully for up to 3 months. Thaw at room temperature. You can also freeze the portioned dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to the bake time.

• Pro-Tip: For ultimate fudginess, store a piece of bread in the container with the cookies. The cookies will absorb the bread’s moisture, staying supremely soft.

Nutrition Information (Per Cookie)

• Calories: ~315

• Total Fat: 15g

• Saturated Fat: 9g

• Cholesterol: 40mg

• Sodium: 170mg

• Total Carbohydrates: 44g

• Dietary Fiber: 3g

• Sugars: 28g

• Protein: 4g

Note: Nutritional information is an estimate calculated using a standard recipe analyzer with ingredients listed. Values may vary based on specific brands and measurements used. These are indulgent treats; the joy they bring is part of their nourishment!

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.