Brownie Batter Sourdough Cookies

Name: Brownie Batter Sourdough Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup sourdough starter (discard is fine); 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chocolate chips

Highlighted under: Indulgent Dessert Recipes

I recently experimented with a unique twist on traditional cookies by combining brownie batter and sourdough. These Brownie Batter Sourdough Cookies not only have that rich, chocolatey flavor but also a delightful chewiness owing to the sourdough. Each bite feels indulgent yet comforting, making it the perfect treat for any occasion. I love how the tanginess of the sourdough balances the sweetness of the chocolate, resulting in a cookie that’s simply irresistible! Trust me, you won't be able to eat just one!

Created by

Emily

Last updated on 2026-01-27T14:10:29.777Z

During a recent baking session, I had some leftover sourdough starter and decided to put it to good use. I craved brownies but wanted something I could share, so I merged the two ideas together. Through this experimentation, I discovered that the sourdough adds a subtle tang, enhancing the chocolate flavor in a way that regular cookies don't. Each cookie turns out rich without being overly sweet.

What makes these cookies even more special is the texture. By combining the brownie batter with sourdough, I achieved that perfectly chewy yet moist consistency that keeps you reaching for more. A quick chill in the fridge before baking also helps prevent spreading, ensuring they hold their shape beautifully!

        Why You Will Love This Recipe
        Rich chocolate flavor complemented by sourdough tang
Chewy texture that makes every bite delightful
Unique take on classic cookies perfect for sharing

      

Understanding the Ingredients

Each ingredient in your Brownie Batter Sourdough Cookies serves a unique purpose that contributes to the final product. The all-purpose flour provides structure, while the cocoa powder adds the rich chocolate flavor. For sweetness, granulated and brown sugars are used; brown sugar, with its molasses content, gives a subtle depth to the flavor and enhances moisture, making the cookies chewier.

The role of the sourdough starter is crucial. Not only does it contribute to the chewy texture, but the natural fermentation provides a light tang that beautifully balances the sweetness of the sugars. If you're worried about using sourdough starter discard, don’t be! It can be a great way to reduce waste without compromising flavor.

Techniques for Success

When creaming the butter and sugars, aim for a light and fluffy consistency, which typically takes about 3-5 minutes of mixing. This step is important as it incorporates air into the dough, affecting the final texture. Don’t rush through this; too little creaming can lead to dense cookies.

Chilling the dough is another vital technique. This step firms up the fat, preventing the cookies from spreading too much while baking. I recommend chilling for at least 10-15 minutes. If you have more time, chill for up to 30 minutes to yield even thicker cookies that hold their shape beautifully.

Storage and Variations

These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They can last up to three months in the freezer. Simply thaw at room temperature, or pop them in a warm oven for a few minutes to refresh their texture.

If you want to experiment, consider adding nuts like walnuts or pecans for an extra crunch. You could also swap the chocolate chips for white chocolate or caramel bits for a different flavor profile. Adjusting the chocolate type can create a subtle change in taste that’s fun to explore!

Ingredients

Gather these ingredients to create your delicious cookies:

Ingredients for Brownie Batter Sourdough Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sourdough starter (discard is fine)
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

With these ingredients ready, you're set to make something special!

Instructions

Follow these steps to whip up your Brownie Batter Sourdough Cookies:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together until well blended.

Cream Butter and Sugars

In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Sourdough and Egg

Mix in the sourdough starter, egg, and vanilla extract, then combine until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.

Chill the Dough

Chill the dough in the refrigerator for about 10-15 minutes to help the cookies hold their shape.

Bake

Drop tablespoons of the dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are set.

Cool and Enjoy

Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Once cooled, enjoy your cookies with a glass of milk or serve them at your next gathering!

Pro Tips

For an extra chocolatey experience, try adding nuts or swapping in different chocolate types for the chips. You can also use a mixture of semi-sweet and dark chocolate chips for depth of flavor.

Troubleshooting Common Issues

If your cookies turn out flatter than expected, it could be due to the butter being too warm. Ensure the butter is softened at room temperature but not melted. Alternatively, if the dough seems overly sticky, a small additional amount of flour can help achieve the right consistency.

Overbaking can also be a common pitfall; aim for a light set around the edges with a slightly soft center. If you notice they’re browning too quickly, consider rotating your baking sheet halfway through the baking time for even heat distribution.

Serving Suggestions

These brownie batter sourdough cookies are delightful on their own but can also be served warm with a scoop of vanilla ice cream on top for an indulgent treat. You could also pair them with fresh berries or a drizzle of chocolate sauce for a stunning dessert presentation.

For a themed party, consider turning these cookies into sandwich cookies by adding frosting or a flavored cream in between. They can also be crumbled over yogurt for a rich breakfast or dessert option, utilizing the chewiness of the sourdough to enhance the texture.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, but the texture may be denser. You might need to adjust the liquid to compensate.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

→ What if I don’t have sourdough starter?

You can replace the sourdough starter with an additional egg plus 1/2 cup of flour and 1/2 cup of water.

→ Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure other ingredients are also gluten-free.