These Brown Butter Sourdough Discard Brookies, are two separate cookie doughs brought together to create the perfect combination of chocolate chip cookie and fudgy brownie into one cookie. Why choose when you can have both?
So you are craving a sweet treat but you can’t decide, “ Do I want a cookie or a brownie “. No need to choose, have both. These Brown Butter Sourdough Discard Brookies Cookies bring the best of both worlds. With a rich chocolate cookie on one side and a fudgy brownie on the other, they will be sure to satisfy anyone’s sweet tooth.
Why You Will Love These Cookies
- Texture: Imagine a chewy chocolate chip cookies snuggled up with a fudgy brownie.
- Ease: They might sound difficult but these cookies are quite easy to make with simple ingredients.
- Taste: If you like chocolate chip cookies and you like brownies then you are going to love these cookies. Imagine two of your favorite flavors brought together in one delicious bite. I mean why choose between these two great flavors when you can have both.
Tips For Making These Cookies:
- Brown Your Butter: I know browning butter is an extra step but it’s well worth taking. It creates a rich nuttiness in the cookie that can’t be mistaken.
- Chocolate Chips: I like to always top my cookie dough with chocolate chips before I place it in the oven for that extra bit of chocolatey goodness.
- Sourdough: Make sure your sourdough is active. Feed your started the day before so that you will know it’s ready to be used.
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What You Need To Make These Brookies
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes makes the process of making these cookies much easier. I prefer to use glass mixing bowls because they are easy to clean and do not have any reaction with acidic ingredients.
- Rubber Spatula: I find that a rubber spatula is the best way to combine your ingredients together.
- Whisk: Perfect for combining both dry and wet ingredients.
- Small Ice Cream Scoop: Using a small ice cream scoop is the perfect way to scoop out your cookie batter. It will assure that all your cookies are uniform in size.
- Baking Trays: I always opt for aluminum baking trays for their excellent heat conductivity, which will ensure even baking.
- Parchment Paper: I always line my baking sheets with a sheet of parchment paper. This ensures that my cookies wont stick and makes for an easy clean up.
Ingredients:
- Butter: You will want to use unsalted butter. Doing so will allow you to control the salt content in your recipe.
- Sugar: For this recipe you will be using both Granulated Sugar and Brown Sugar. Both of which not only add sweetness but also add texture to the cookie.
- Sourdough Discard: Adding sourdough discard to these cookies adds a bit of tanginess and chewy texture to these cookies. It also adds a bit of moisture which will make for a softer cookie.
- Egg: Used as a binder and adds texture
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: A good All Purpose Flour is perfect for this recipe.
- Baking Powder & Baking Soda: These are leavening agents, giving your cookies rise.
- Salt: Adding a bit of salt will enhance the flavors in this cookie.
- Espresso Powder: Adding a bit of Espresso Powder will enhance the chocolate flavor in these cookies.
- Unsweetened Cocoa Powder: I like to use a Double Dark Unsweetened Cocoa Powder for its intense rich chocolate flavor.
- Chocolate Chips: For this recipe I used a Semi Sweet Chocolate Chip.
Other Cookie Recipes:
- Brown Butter Sourdough Discard Chocolate Chunk Cookies
- Chocolate Chocolate Chip Strawberry Cookies
- Brown Butter Chocolate Chip Zucchini Cookies
- Brown Butter Banana Chocolate Chip Cookies
Brown Butter Sourdough Discard Brookie Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
servings30
minutes12
minutesYou like Brownies and you like Chocolate Chip Cookies, Why choose when you can have both. These Brown Butter Sourdough cookies are the best of both worlds. A fudgy brownie and the perfect chocolate chip cookie brought together in one delicious bite.
Ingredients
- For The Brownie
1/2 Cup unsalted butter, browned
3/4 Cup brown sugar
1/4 Cup granulated sugar
1/4 Cup sourdough discard
1 Egg
1 Tablespoon pure vanilla extract
1 1/2 Cups all purpose flour
5 Tablespoons unsweetened cocoa powder
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Teaspoon espresso powder
1 Cup semi sweet chocolate chips
- For The Cookie
1/2 Cup unsalted butter, browned
1 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
1/3 Cup sourdough discard
1 Teaspoon pure vanilla extract
1 3/4 Cup all purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon espresso powder
1 Cup semi sweet chocolate chips
Directions
- For The Brownie
- Add butter to a small saucepan set over medium heat. Cook for 5 to 8 minutes, stirring occasionally or until liquid starts to turn golden and brown bits form at the bottom of the pan. Remove from heat and pour into a glass bowl to cool.
- To a large mixing bowl whisk together the cooled brown butter, brown sugar and granulated sugar until combined. Add the egg, sourdough discard and vanilla extract and mix until incorporated.
- In a separate large mixing bowl, whisk together the four, cocoa powder, baking powder, salt and espresso powder until combined. Add mixture to the wet ingredients and stir with a rubber spatula until combined. Stir in the chocolate chip.
- Scoop out dough using a small ice cream scoop and set on a parchment lined baking sheet.
- For The Cookie
- Add butter to a small saucepan set over medium heat. Cook for 5 to 8 minutes, stirring occasionally or until liquid starts to turn golden and brown bits form at the bottom of the pan. Remove from heat and pour into a glass bowl to cool.
- To a large mixing bowl, whisk together the cooled brown butter, brown sugar and granulated sugar until combined. Add the egg, sourdough discard, and vanilla extract and whisk until combined.
- In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, salt and espresso powder until combined. Pour the mixture into the wet ingredients and mix with a rubber spatula until combined. Stir in the chocolate chips.
- Scoop out dough using a small ice cream scoop and place on a parchment lined baking sheet until ready to assemble.
- To Assemble The Cookies
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side. Take one brownie dough ball and one chocolate chip cookie dough ball and set them next to each other on the baking sheet. Continue doing this with the rest of the cookies and set them on the baking sheet 2” apart.
- Top the cookies with additional chocolate chips and place in the preheated oven to bake for 12 minutes. Remove from oven and set on a wire rack to cool slightly before serving.
- Enjoy.
