Sourdough Discard Brownie Cookies

Ingredients

• 113 g unsalted butter

• 100 g brown sugar

• 100 g granulated sugar

• 50 g cocoa powder

• 2 egg yolks (about 36–40 g total)

• 90 g sourdough discard (unfed)

• 3 g fine sea salt (½ tsp)

• 5–10 g vanilla extract (1–2 tsp)

• 150 g all-purpose flour

• 2 g baking soda (½ tsp)

• 1 g baking powder (¼ tsp)

• 150 g chocolate chips

Instructions

1. Melt & Bloom the Cocoa

In a medium saucepan over medium-low heat:

• Add butter, brown sugar, and granulated sugar.

• Melt and whisk well.

• Once bubbling, let boil 1–2 minutes.

• Remove from heat.

• Whisk in cocoa powder until smooth.

2. Add Flavor

• Transfer mixture to a bowl.

• Whisk in vanilla and salt.

• Let cool at least 5 minutes. (It should not be hot when you add eggs.)

3. Add Eggs & Discard

• Whisk in egg yolks quickly.

• Add sourdough discard.

• Whisk until smooth and shiny.

4. Add Dry Ingredients

• Stir in flour, baking soda, and baking powder.

• Switch to a spatula and mix just until combined.

Chocolate chips:

• Make sure dough is cool.

• Stir them in.

5. Chill - This step matters. Don’t skip it.

• Cover and refrigerate at least 3 hours

• Or overnight (8–10 hours)

6. Bake

• Preheat oven to 350°F (175°C).

• Scoop into ~2 tablespoon balls (about 40–45 g each).

• Space about 1 inch apart.

• Bake 12 minutes.

• Centers should look matte and set.

• Cool on pan briefly, then transfer to rack.