These Sourdough Fudge Brownie Cookies are the perfect mix between a rich chocolate brownie and a soft bakery-style cookie. They have crisp edges, soft gooey centers, and a shiny crackled top just like a classic brownie.
Using sourdough discard in this recipe not only helps reduce waste but also adds a subtle depth of flavor that enhances the chocolate. The cookies stay moist and fudgy inside while developing a delicate crisp exterior during baking.
These cookies are perfect for dessert, tea time, parties, or as a homemade chocolate treat. They are easy to prepare and require simple pantry ingredients.
Recipe Information
Prep Time: 20 minutes
Chill Time: 30–45 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 12–14 cookies
Difficulty: Easy
Ingredients
Dry Ingredients
½ cup (60 g) all-purpose flour
¼ cup (25 g) Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon salt
Wet Ingredients
½ cup (113 g) unsalted butter
6 oz (170 g) semi-sweet or dark chocolate, chopped
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg
1 egg yolk (room temperature)
⅓ cup (80 g) sourdough discard
1 teaspoon vanilla extract
Optional Add-Ins
½ cup chocolate chunks or chocolate chips
Flaky sea salt for topping
Equipment Needed
- Mixing bowls
- Whisk
- Rubber spatula
- Heatproof bowl
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Step-by-Step Instructions
1. Melt the Butter and Chocolate
Place the unsalted butter and chopped chocolate in a heatproof bowl.
Melt them together using one of the following methods:
Microwave Method
- Heat in 30-second intervals
- Stir after each interval
- Continue until completely melted
Double Boiler Method
- Place the bowl over a pot of simmering water
- Stir continuously until smooth
Once melted, stir until the mixture becomes smooth, glossy, and well combined. Allow it to cool for about 5 minutes before adding the eggs.
2. Mix the Sugar and Eggs
Add the granulated sugar, brown sugar, egg, and egg yolk into the warm chocolate mixture.
Whisk vigorously for about 1 minute until the mixture becomes slightly thick and shiny.
This step is very important because it dissolves the sugar and helps create the signature shiny crackled brownie top during baking.
3. Add Sourdough Discard and Vanilla
Add the sourdough discard and vanilla extract to the mixture.
Stir until everything is smooth and fully combined. The batter should look thick, glossy, and rich.
4. Prepare the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
Whisking these ingredients first ensures even distribution and prevents lumps, especially from cocoa powder.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the chocolate mixture.
Use a rubber spatula to gently fold everything together until just combined.
Do not overmix the batter. Overmixing can make the cookies dense. The batter should be thick, rich, and similar to brownie batter.
6. Add Chocolate Chunks
Fold in the chocolate chunks or chocolate chips.
These create delicious melted chocolate pockets inside each cookie.
7. Chill the Dough
Cover the bowl and refrigerate the dough for 30–45 minutes.
Chilling the dough helps to:
- Prevent excessive spreading
- Improve the cookie texture
- Enhance the chocolate flavor
For thicker and richer cookies, the dough can also be chilled overnight.
8. Prepare for Baking
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Use a cookie scoop or spoon to place 2 tablespoons of dough for each cookie onto the baking sheet.
Leave enough space between cookies because they will spread during baking.
If desired, sprinkle a small amount of flaky sea salt on top.
9. Bake the Cookies
Bake the cookies for 10–12 minutes.
You will know they are ready when:
- The tops develop shiny cracks
- The edges look firm
- The centers still appear slightly soft
For extra gooey brownie-style cookies, you can remove them from the oven 1 minute earlier.
10. Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes.
This allows them to set while keeping the centers soft and fudgy.
After that, transfer them to a cooling rack and allow them to cool completely.
Storage Instructions
Room Temperature:
Store cookies in an airtight container for up to 3 days.
Refrigerator:
Store for up to 5 days in a sealed container.
Freezer:
You can freeze baked cookies or raw cookie dough balls for up to 2 months.
To reheat, microwave a cookie for 8–10 seconds to restore the soft center.
