Prep Time: 20 minutes
Cook Time: 10–12 minutes
Cooling Time: 15 minutes
Total Time: 45–50 minutes
Servings: 18 cookies
Difficulty: Easy
Ingredients
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (120 g) sourdough discard (unfed or active)
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (90 g) dark chocolate chunks
- Optional: flaky sea salt for topping
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Melt Chocolate and Butter
In a microwave-safe bowl or over a double boiler, melt the butter and semi-sweet chocolate chips together until smooth. Stir well and allow the mixture to cool for about 5 minutes.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and sourdough discard until smooth and creamy.
Slowly pour in the cooled chocolate mixture while whisking continuously until fully incorporated.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix only until no dry flour remains.
Fold in the chocolate chunks.
Step 5: Scoop the Dough
Using a medium cookie scoop or approximately 2 tablespoons of dough, place portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
If desired, sprinkle a pinch of flaky sea salt over each cookie.
Step 6: Bake
Bake for 10–12 minutes.
The tops should become shiny and crackly while the centers remain slightly soft. Avoid overbaking, as the cookies will continue to set during cooling.
Step 7: Cool
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Room-temperature eggs help create the signature crackly brownie top.
- Use high-quality chocolate for the richest flavor.
- Do not overmix the batter once the flour is added.
- Slightly underbake the cookies for the fudgiest centers.
- Chilling the dough for 20–30 minutes creates thicker cookies if desired.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Variations
- Add chopped walnuts or pecans for extra crunch.
- Mix in white chocolate chips for additional sweetness.
- Stir in espresso powder to enhance the chocolate flavor.
- Add peppermint extract during the holidays for a festive twist.
Serving Suggestions
These cookies are delicious served:
- Warm with a glass of cold milk
- Alongside vanilla ice cream
- With hot coffee or espresso
- As part of a dessert platter
- Crumbled over chocolate pudding
Nutrition Information (Per Cookie)
- Calories: 195
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 35 mg
- Sodium: 110 mg
- Carbohydrates: 25 g
- Fiber: 2 g
- Sugar: 17 g
- Protein: 3 g