why make this recipe
These Chewy Fudgy Brownie Cookies give you a rich chocolate hit in a small bite. They are quick to mix and bake. They use sourdough discard to add a little depth and a soft texture. If you like dense, fudgy treats, these are easy to make and share.
introduction
This recipe makes cookies that taste like a brownie but feel soft and chewy. The dough is simple to stir and the cookies bake fast. If you like rich chocolate treats, you may also enjoy the banana pudding brownies recipe for another dessert idea.
how to make Chewy Fudgy Brownie Cookies
Follow these steps with the ingredients below. Work with room-temperature eggs and slightly cooled melted butter. Do not overmix once you add the flour to keep the cookies tender.
Ingredients :
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
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, brown sugar, and granulated sugar until well combined.
- Add in the melted butter, eggs, and vanilla extract, and mix until smooth.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips if using.
- Drop spoonfuls of the 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 center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Chewy Fudgy Brownie Cookies
Serve warm or at room temperature. They go well with milk, coffee, or a scoop of vanilla ice cream for a simple dessert. For a party tray, place on a plate with napkins and a small bowl of extra chocolate chips.
how to store Chewy Fudgy Brownie Cookies
Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze in a sealed bag or container for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
tips to make Chewy Fudgy Brownie Cookies
- Measure flour by spooning into the cup and leveling off to avoid dry cookies.
- Use room-temperature eggs so they mix evenly.
- Do not overbake — remove when edges are set and centers still look slightly soft. They will firm as they cool.
- If the dough is too sticky, chill 15 minutes for easier scooping.
- For extra shine, press a few chocolate chips on top right after baking.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Swap half the chocolate chips for white chocolate or peanut butter chips.
- Stir in a teaspoon of instant espresso powder with the dry ingredients to deepen the chocolate flavor.
- Make mini cookies and bake 8-10 minutes for a bite-size treat.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard or a starter that is not fully fed. Active starter will change the dough texture and taste.
Q: Can I skip the sourdough discard?
A: Yes. Replace the 1 cup discard with 1 cup of mashed banana or applesauce, or reduce flour slightly and add a tablespoon of milk to keep moisture.
Q: Can I bake larger or smaller cookies?
A: Yes. For larger cookies, add a minute or two to bake time. For mini cookies, reduce bake time by a few minutes and watch closely.
Q: Will these spread too much?
A: If dough is warm, cookies may spread. Chill dough briefly to reduce spreading.
Q: Can I make the dough ahead?
A: Yes. Store dough in the fridge up to 24 hours. Bring to room temperature briefly before scooping and baking.
Chewy Fudgy Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies taste like brownies in a chewy bite, using sourdough discard for added depth and texture.
Ingredients
- 1 cup sourdough discard
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 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, brown sugar, and granulated sugar until well combined.
- Add in the melted butter, eggs, and vanilla extract, and mix until smooth.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips if using.
- Drop spoonfuls of the 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 center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Store in an airtight container for 3-4 days or freeze for up to 2 months. For best results, measure flour correctly and do not overbake.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
