Sourdough Double Chocolate Brownie Cookies

zafood
Sep 18
3 min read

If you’ve ever craved a dessert that’s part brownie and part cookie, these Sourdough Double Chocolate Brownie Cookies are for you. They’re ultra-fudgy, loaded with chunks of dark chocolate, and have the irresistible glossy crinkle tops you see in bakery display cases. Plus, they’re made with sourdough starter or discard, giving them that signature chewy texture and depth of flavor.

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Why You’ll Love These Sourdough Double Chocolate Cookies

Fudgy brownie centers with chewy edges.
Sourdough starter adds depth, chew, and a touch of tang.
Brown butter for a nutty, rich undertone.
Glossy bakery-style tops thanks to the whipped egg + sugar base.
Perfect for using discard or active starter.

Yield Notes

Makes ~16 cookies (55–60 g each).
Best baked large for bakery-style thickness.
Can be made smaller (~30 g each) but reduce bake time to 8–9 min.

Ingredients

140 g unsalted butter (10 Tbsp) → browned (yields ~120 g; top up if <115 g with water or milk)
150 g dark brown sugar (¾ cup, packed)
100 g granulated sugar (½ cup)
100 g active starter or bubbly discard (½ cup), room temp (~74–76°F / 23–24°C)
1 large egg (50 g, room temp, ~70°F / 21°C)
1 tsp vanilla extract
150 g all-purpose flour (1 ¼ cups)
50 g cocoa powder (½ cup; use extra for darker color)
6 g baking soda (1 tsp)
Optional: 2 g baking powder (½ tsp) if starter is sluggish
4 g fine sea salt (¾ tsp)
150 g dark chocolate chunks (1 cup, 60–70%)
50 g milk chocolate chunks (¼ cup, optional)

Instructions

Brown the Butter
- Melt butter over medium heat, stirring until golden brown and nutty (5–6 min).
- Cool slightly to ~90–95°F (32–35°C).
Whisk Eggs + Sugars
- In a bowl, whisk egg + sugars for 3–4 min by hand (or 2–3 min in stand mixer) until pale, thick, and glossy.
Mix in Browned Butter
- Slowly whisk in the warm brown butter until fully combined and smooth.
Add Starter + Vanilla
- Whisk in starter and vanilla until smooth.
Add Dry Ingredients
- Sift flour, cocoa, baking soda, (and baking powder if using), and salt.
- Fold gently into wet mixture.
Fold in Chocolate
- Melt 30–40 g dark chocolate into the butter mixture for depth.
- Fold in remaining dark/milk chocolate chunks.
Chill Dough
- Cover and chill overnight.
- For extra thickness, freeze shaped dough balls 10–15 min before baking.
Shape Cookies
- Preheat oven to 350°F (175°C).
- Scoop 55–60 g (~3 Tbsp) dough per cookie. Roll tightly into smooth balls.
- Place on parchment-lined tray, spaced 2–3 in (5–7 cm) apart.
Bake
- Bake 10–11 min, until edges are set and centers soft (185–190°F / 85–88°C internal temp).
Cool
- Let cookies cool on tray 8–10 min, then transfer to rack.

Tips & Variations

Glossy tops: Whisk eggs + sugar thoroughly before adding butter.
Extra fudgy: Skip baking powder and bake slightly under for gooier centers.
Chunk swap: Try white chocolate or peanut butter chips for a twist.
Freezer-friendly: Freeze shaped dough balls up to 2 months; bake from frozen, adding 1–2 min.