Sourdough Fudge Brownie Cookie

Ingredients

• Chocolate base
• 170 g (6 oz) bittersweet chocolate, chopped (60–72% works best)
• 85 g (6 Tbsp) unsalted butter
• 20 g (2 Tbsp) neutral oil (optional but recommended for fudginess; can replace with more butter)
• 25 g (3 Tbsp) Dutch-process cocoa powder (or natural cocoa)
• 1 tsp espresso powder (optional, boosts chocolate flavor)
• 1/2 tsp fine salt
  Structure + sweetness
• 200 g (1 cup) granulated sugar
• 55–75 g (1/4–1/3 cup) light brown sugar (more = chewier)
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature (extra fudgy/chewy)
• 2 tsp vanilla extract
  Sourdough + dry ingredients
• 120 g sourdough discard (100% hydration; unfed is perfect)
• 95 g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda (helps with spread + crinkle)

Mix-ins (choose what you like)

• 120–150 g chocolate chips or chunks (semi-sweet or dark)
• Optional: 70 g chopped toasted walnuts/pecans
• Optional: flaky salt for topping

Equipment (helpful)

• Medium saucepan or microwave-safe bowl
• Whisk + rubber spatula
• Hand mixer or stand mixer (strongly recommended for crinkle top)
• 2 sheet pans
• Parchment paper
• Cookie scoop (about 2 Tbsp / #40)

Step-by-step instructions (with why each step matters)
1) Prep your pans and oven

1. Line two baking sheets with parchment.
2. Preheat oven to 175°C / 350°F.
3. Position racks in the upper and lower middle of the oven.
   Why: Brownie cookies set quickly; parchment prevents sticking and helps bottoms bake evenly.

2) Melt chocolate + butter gently

1. In a saucepan over low heat (or microwave in 20–30 sec bursts), melt:

• chopped chocolate
• butter
• oil (if using)

1. Stir until smooth, then remove from heat.
2. Whisk in:

• cocoa powder
• espresso powder (optional)
• salt
  Let this mixture cool 5–10 minutes until it’s warm but not hot.
  Why: If it’s too hot, it can scramble eggs and ruin the glossy batter structure.

3) Whip eggs + sugars until thick and pale (crinkle-top step)

1. In a mixing bowl, combine:

• granulated sugar
• brown sugar
• 2 eggs + 1 yolk
• vanilla

1. Beat with a mixer on medium-high for 3–5 minutes, until:

• lighter in color
• thicker (ribboning off the whisk)
• slightly glossy
  Why: This creates a thin, meringue-like structure that bakes into that shiny, crackly brownie-cookie skin.

4) Stream in the warm chocolate mixture

1. With mixer on low, slowly pour the warm chocolate mixture into the whipped eggs.
2. Mix just until combined, then switch to a spatula.
   Why: Gradual mixing keeps the whipped structure intact and prevents deflating.

5) Add sourdough discard

1. Fold in 120 g sourdough discard until fully blended and smooth.
   What to expect: Batter may loosen slightly and look shiny.
   Why: Discard adds acidity (tang), moisture, and chew. It also deepens chocolate flavor.

6) Combine dry ingredients and fold in

1. In a small bowl whisk:

• flour
• baking powder
• baking soda

1. Sprinkle dry mix over batter and fold until just combined (no dry streaks).
2. Fold in chocolate chips/chunks (and nuts, if using).
   Important: Don’t overmix. Stop as soon as flour disappears.

7) Chill to control spread (recommended)

• Chill the dough 30–90 minutes.
• If your kitchen is warm or your discard is very loose, go toward 60–90 minutes.
  Texture goal: Thick, scoopable batter that holds a mound on the scoop.
  Why: Chilling gives you thicker cookies with fudgy centers instead of thin puddles.

8) Scoop and bake

1. Scoop 2 Tbsp mounds onto prepared sheets, leaving 5–7 cm / 2–3 in between cookies.
2. Optional: sprinkle a few flakes of sea salt on top.
3. Bake 9–12 minutes at 350°F / 175°C:

• edges set
• tops crackly and glossy
• centers still soft and slightly underdone-looking
  Rotate pans halfway if your oven bakes unevenly.
  Don’t overbake: They will continue to set as they cool.

9) Cooling (this sets the fudgy center)

1. Cool on the tray 10 minutes (they’re fragile hot).
2. Transfer to a rack to cool fully—or eat warm if you like gooey centers.

Doneness guide (very useful for brownie cookies)

• 9–10 min: gooey center, softer cookie
• 11–12 min: more set, still fudgy
• 13+ min: cakier/less glossy (usually too far for brownie-cookie style)

Flavor variations

1. Mocha: add 1 Tbsp instant coffee granules (dissolve in 1 tsp hot water) + espresso powder.
2. Orange-dark chocolate: add 1–2 tsp orange zest.
3. Mexican chocolate: add 1/2 tsp cinnamon + pinch cayenne.
4. Double cocoa: increase cocoa to 35 g (reduce flour by ~10 g to keep fudgy).

Fermentation option (more sourdough character)
If you want a stronger sourdough note:

1. Make dough through Step 6.
2. Cover and rest at room temp 1–2 hours (not too long—there’s egg in the dough).
3. Then chill and bake as directed.
   This boosts tang slightly and deepens flavor.

Storage

• Room temp: 2–3 days in an airtight container (place parchment between layers).
• Fridge: up to 1 week (let come to room temp for best texture).
• Freeze: baked cookies freeze well up to 2 months.
  Reheat tip: 10–15 seconds in the microwave for a fudgier bite.

Troubleshooting

• No crackly top: eggs/sugar weren’t whipped enough, or chocolate was too hot and deflated the foam.
• Too thin / spread too much: dough needed longer chill; discard was very runny; oven too cool.
• Dry/cakey: overbaked, or too much flour (weighing helps).
• Bitter: use slightly lower cacao chocolate or add 10–20 g extra sugar.