Sourdough Fudge Brownie Cookies
Yield: ~12–14 big cookies
Texture: crisp edges, molten centers, brownie crackle top
Ingredients
Dry
½ cup (60 g) all-purpose flour
¼ cup (25 g) Dutch-process cocoa powder
½ tsp baking powder
½ tsp salt
Wet
½ cup (113 g) unsalted butter
6 oz (170 g) semi-sweet or dark chocolate, chopped
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
1 large egg + 1 egg yolk (room temp)
⅓ cup (80 g) unfed sourdough discard
1 tsp vanilla extract
Mix-ins (optional but highly encouraged)
½ cup chocolate chunks or chips
Flaky sea salt for topping
Instructions
Melt the chocolate & butter
In a heatproof bowl, melt butter and chopped chocolate together (microwave in 30-sec bursts or use a double boiler). Stir until glossy and smooth. Let cool 5 minutes.
Whip the sugars
Whisk granulated sugar, brown sugar, egg, and egg yolk into the melted chocolate. Whisk hard for ~1 minute—this helps create that brownie crackle.
Add sourdough + vanilla
Stir in sourdough discard and vanilla until fully smooth.
Dry ingredients
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Combine
Fold dry ingredients into the wet mixture just until combined. Batter will be thick and fudgy (closer to brownie batter than cookie dough).
Fold in chocolate chunks
Chill dough 30–45 minutes until scoopable (don’t skip this).
Bake
Preheat oven to 350°F (175°C)
Line baking sheet with parchment
Scoop 2 Tbsp mounds, spaced well apart
Sprinkle lightly with flaky salt
Bake 10–12 minutes, until tops crackle and edges set but centers look soft
Cool (briefly!)
Let sit on the pan 5 minutes, then transfer to a rack. They’ll firm up but stay gooey inside.
Pro Tips 
Want extra brownie vibes? Underbake by 1 minute.
For thicker cookies: chill dough overnight.
If your discard is very liquid, add 1 extra tablespoon flour.
These freeze beautifully (both baked or as dough balls).
If you want, I can tweak this for gluten-free, vegan, or bakery-style XXL cookies 
