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Chewy Sourdough Brownie Cookies
Sourdough discard often finds itself overlooked, tossed aside, or even forgotten at the back of the fridge. Ironically, what many call waste transforms into a culinary delight when used to create chewy sourdough brownie cookies. This story began in my own kitchen, where I stared at the remnants of my latest sourdough baking adventure. Instead of discarding the precious discard, I decided to experiment. The result? A batch of cookies that stole the show, boasting a unique texture and rich flavor that’s nothing short of heavenly.
Baking with sourdough discard brings a delightful twist to traditional recipes. These chewy brownie cookies become a tasty treat, perfect for any occasion. When you mix the tangy notes of sourdough with sweet cocoa and chocolate, a unique flavor combination unfolds. Anyone can create these cookies, even those who may feel intimidated by baking. With this simple recipe, tasty treats become achievable for everyone.
As the smell of chocolate wafts through the air, it’s hard not to smile. Eagerly waiting for the final product becomes part of the process. Chewy sourdough brownie cookies don’t just satisfy your sweet tooth. They also turn an often neglected kitchen staple into something deliciously memorable.
Chewy Sourdough Brownie Cookies
Fundamentals
Chewy sourdough brownie cookies stand out in the baking realm for their delightful taste and unique texture. The sourdough discard enhances the flavor, creating a complex profile that elevates the chocolatey goodness. This recipe leans on the principles of traditional brownie making while incorporating the advantages of sourdough fermentation.
Preparation/Setup
Preparation for these cookies is straightforward and requires minimal ingredients that most home bakers keep on hand. Begin by gathering everything from the pantry. You will need sourdough discard, cocoa powder, flour, sugar, butter, eggs, vanilla extract, and salt. Optional chocolate chips can add an extra layer of indulgence.
Before you start mixing, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies do not stick. This setup makes the cleanup process easier, allowing you to focus solely on the joy of baking.
Ingredients
For the chewy sourdough brownie cookies, gather the following ingredients:
- 1 cup sourdough discard
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Each component plays a vital role in creating the lovely texture and flavor that define these cookies.
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, melted butter, sugar, eggs, and vanilla extract until fully combined.
- In a separate bowl, sift together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Technique
Baking chewy sourdough brownie cookies isn’t just about the ingredients but also about mastering the technique. Understanding how to properly mix wet and dry ingredients can significantly impact the outcome. Properly combining the ingredients leads to a more uniform dough that bakes evenly.
Tips/Tricks
For the best results, avoid over-mixing the dough. Stir gently until just combined, as this allows for the perfect chewy texture. If you prefer a richer flavor, consider using dark cocoa powder instead of unsweetened. This small change can produce deep, velvety cookies that elevate your baking game.
Storing cookies properly also enhances their chewiness. Place them in an airtight container at room temperature. For a fun twist, experiment with adding nuts or substitute some of the sugar with brown sugar to enhance moisture and flavor.
Perfecting Results
Achieving the ideal chewy texture varies between baking environments. Oven consistency, humidity, and even altitude can alter outcomes. Adjusting baking times can help reach your desired chewiness.
Troubleshooting/Variations
If the cookies come out too dry, reduce baking time by a minute or two. On the other hand, if they spread too much and lose shape, consider chilling the dough for 30 minutes before baking.
Adding flavorful ingredients like espresso powder can deepen the chocolate flavor and elevate these cookies to gourmet status. Feel free to switch up the chocolate chips for different types — dark, milk, or white chocolate all work wonderfully.
Serving/Presentation
Once cooled, the presentation of chewy sourdough brownie cookies becomes part of their enjoyment. Serve them warm straight from the oven for a melty chocolate experience.
Pairings/Storage
Pair these cookies with a glass of milk or a cup of coffee for a delightful afternoon treat. If you find yourself with leftover cookies, store them in an airtight container for up to a week. They also freeze well, making them a perfect treat to prepare in advance.
These chewy sourdough brownie cookies are not just a dessert; they become part of your culinary repertoire. Replace any feelings of waste with innovative uses for sourdough discard, transforming it into an unforgettable treat.
Mixing sourdough with chocolate creates a unique combination that delights the senses. Enjoy every aspect of this recipe, from baking to devouring, as it serves as a reminder that even the smallest kitchen ingredients can produce extraordinary results.
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Chewy Sourdough Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously chewy cookies made with sourdough discard, cocoa powder, and chocolate chips for a unique flavor twist.
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sourdough discard, melted butter, sugar, eggs, and vanilla extract until fully combined.
- In a separate bowl, sift together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best results, avoid over-mixing the dough. Store cookies in an airtight container to maintain chewiness.
