Easy Sourdough Brookies – Brownies + Cookies
Easy sourdough brookies combine two different types of cookie batters into one cookie, half cookie, and half brownie. Creating the perfect sweet treat for any chocolate lover!
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Brownie cookies are sometimes brownies in the shape of a cookie, but this dessert mashup is the perfect combination of sourdough brownies and sourdough chocolate chip cookies.
Recently, I was in the bakery section browsing just to browse, when I stumbled upon a cookie I had never seen before. One half of the cookie was dark and chocolatey while the other half was light and looked like a chocolate chip cookie. The tag said, “brookie.”
Intrigued, I bought them and brought them home, eating one on the drive…you know, to test them out. Scott saw them and immediately said, “Brookies! Oh, part chocolate chip cookie and part fudgy brownie.”
Upon the first bite, I knew I needed to make them and create my own brookie recipe that incorporated sourdough. I wanted homemade brookies to have the perfect combination of chewy brownies and soft chocolate chip cookies for the ultimate treat.
Why You’ll Love Sourdough Brookies
- 2 for 1—For all of us with a sweet tooth who love a gooey brownie and chewy chocolate chip cookies, this is the cookie for you. Brookies combine two of my favorite things to create an all-in-one decadent treat, so you get the best of both worlds.
- Satisfies your chocolate cravings – Each side of the cookie is loaded with plenty of chocolate chips to fully satisfy when a chocolate craving hits.
- Easy make-ahead option – Freezing the cookie dough means you are moments away from having a delicious treat anytime you want. I like to pop a dozen cookies into the oven right before we eat dinner to have freshly baked cookies for dessert.
- Customizable – Have fun and experiment with your favorite cookie recipe for the cookie part. Sugar cookies, snickerdoodles, or peanut butter cookies all pair well with brownies and would make excellent choices.
Key Ingredients
- Sourdough – Brookies are a great way to utilize sourdough starter discard that would normally go to waste. Adding discard to baked goods creates a useful way to enjoy it.
- Butter – Unsalted butter will allow you to control the salt level. Use butter that is softened to room temperature for easy mixing.
- Flour – The protein level in all-purpose flour creates the perfect level of chewiness for cookies.
- Cocoa Powder – Use Dutch-processes cocoa powder for a rich and chocolatey flavor.
- Chocolate chips – Use your favorite type of chocolate chips. I used semi-sweet chocolate chips for a slightly sweet, rich chocolate profile.
How To Make Homemade Sourdough Brookies
This brookies recipe takes two of America’s favorite desserts and combines them into one. It’s light and dark combo is made up of two different batters for a stunning presentation. The brownie part has added sourdough starter that creates a soft dough that firms up upon chilling. The chocolate chip cookie recipe is a classic recipe with a sourdough twist.
Brownie Cookies
For the brownie part, cream 113 g (1/2 cup) unsalted butter, 150 g (3/4 cup) brown sugar, and 50 g (1/4 cup) sugar in a large mixing bowl using a hand mixer until smooth. Add 1 large egg, 56 g (1/4 cup) sourdough discard, 1 tbsp vanilla extract, and 1 tsp espresso powder to the bowl and mix on low, gradually increasing to medium speed.
Whisk together 180 g (1 1/2 cups) flour, 1 tbsp baking powder, 25 g (5 tbsp) cocoa powder, and 1 tsp salt in a separate medium bowl.
Add the dry ingredients to the bowl with the wet ingredients. Mix well, scraping the sides of the bowl, until the dry ingredients are completely incorporated.
Lastly, stir in 130 g (3/4 cup) chocolate chips and set aside to make the chocolate chip cookie dough.
Chocolate Chip Cookie Dough
Cream 150 g (2/3 cup) unsalted butter, 134 g (2/3 cup) brown sugar, and 100 g (1/2 cup) sugar in a separate mixing bowl using a hand mixer, starting on low and gradually increasing to medium speed until light and fluffy. Add 1 large egg, 125 g (1/2 cup) sourdough discard, and 1 1/2 tsp vanilla extract to the bowl and fully incorporate.
Whisk together 280 g (2 1/4 cups) flour, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt in a small bowl.
Add the flour mixture to the bowl with the wet ingredients and mix until it’s fully combined.
Stir in 215 g (1 1/4 cups) chocolate chips.
Combine Cookie Dough
Scoop both the brownie dough and the chocolate chip cookie dough onto a baking sheet using a small cookie scoop. At this point, the brownie cookie dough is soft but will firm up once it’s cold.
Place the cookie sheet in the fridge to chill for 1 hour or the freezer for 20 minutes.
Bake Sourdough Brookies
Preheat the oven to 350°F/180°C
Line a large baking sheet with a piece of parchment paper.
While the oven is preheating, shape the brookies by combining one of each type of cookie dough and press into one large cookie dough ball. Place brookie dough balls onto the prepared baking sheet 3 inches apart.
Bake for 18-19 minutes or until the edges of the chocolate chip cookies begin to get golden brown. The exact baking time will vary since all ovens are different so check the cookies at 17 minutes.
Rest the brookies on the baking sheet before removing them to a wire rack to cool.
Storing and Freezing Instructions
Allow the brookies to cool completely before placing them into an airtight container. Store at room temperature up to 5 days.
To freeze brookie cookies, place cooled cookies in a freezer-safe container with as little additional room as possible. Enjoy within 3 months.
To freeze brookie cookie dough, place combined cookie dough onto a baking sheet and flash freeze for one hour or until frozen solid. Remove the frozen cookie dough balls and place them into a freezer-safe plastic bag, squeezing out as much air as possible, and place back into the freezer. When ready to bake increase the bake time by 1 or 2 minutes.
Serving Ideas
- Classic milk and cookies—Enjoying warm brookies from the oven with a cold glass of milk is such a classic combination. Why fix it if it’s not broken? There’s a reason why milk and cookies are loved by all.
- Ice cream – Add a scoop of vanilla ice cream between two cookies to create the ultimate ice cream sandwich treat.
Easy Sourdough Brookies – Brownies + Cookies
Instructions
Brownie Cookies
- Cream 113 g (1/2 cup) unsalted butter, 150 g (3/4 cup) brown sugar, and 50 g (1/4 cup) sugar in a large mixing bowl using a hand mixer until smooth.
- Add 1 large egg, 56 g (1/4 cup) sourdough discard, 1 tbsp vanilla extract, and 1 tsp espresso powder to the bowl and mix on low, gradually increasing to medium speed.
- Whisk together 180 g (1 1/2 cups) flour, 1 tbsp baking powder, 25 g (5 tbsp) cocoa powder, and 1 tsp salt in a separate medium bowl.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well, scraping the sides of the bowl, until the dry ingredients are completely incorporated.
- Lastly, stir in 130 g (3/4 cup) chocolate chips and set aside to make the chocolate chip cookie dough.
Chocolate Chip Cookie Dough
- Cream 150 g (2/3 cup) unsalted butter, 134 g (2/3 cup) brown sugar, and 100 g (1/2 cup) sugar in a separate mixing bowl using a hand mixer, starting on low and gradually increasing to medium speed until light and fluffy.
- Add 2 large egg yolks, 125 g (1/2 cup) sourdough discard, and 1 1/2 tsp vanilla extract to the bowl and fully incorporate.
- Whisk together 280 g (2 1/4 cups) flour, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt in a small bowl.
- Add the dry ingredients to the bowl with the wet ingredients and mix until it’s fully combined.
- Stir in 215 g (1 1/4 cups) chocolate chips.
Combine Cookie Dough
- Scoop both the brownie dough and the chocolate chip cookie dough onto a baking sheet using a small cookie scoop. At this point, the brownie cookie dough is soft but will firm up once it’s cold.
- Place the baking sheet in the fridge to chill for 1 hour, or the freezer for 20 minutes.
Bake
- Preheat the oven to 350°F/180°C
- Line a large baking sheet with a piece of parchment paper.
- While the oven is preheating, shape the brookies by combining one of each type of cookie dough and press into one large cookie dough ball. Place brookie dough balls onto the prepared baking sheet 3 inches apart.
- Bake for 18-19 minutes or until the edges of the chocolate chip cookies begin to get golden brown. The exact baking time will vary since all ovens are different so check the cookies at 17 minutes.
- Rest the brookies on the baking sheet before removing them to a wire rack to cool.
Storing and Freezing Instructions
- Allow the brookies to cool completely before placing them into an airtight container. Store at room temperature up to 5 days.
- To freeze brookie cookies, place cooled cookies in a freezer-safe container with as little additional room as possible. Enjoy within 3 months.
- To freeze brookie cookie dough, place combined cookie dough onto a baking sheet and flash freeze for one hour or until frozen solid. Remove the frozen cookie dough balls and place them into a freezer-safe plastic bag, squeezing out as much air as possible, and place back into the freezer. When ready to bake increase the bake time by 1 or 2 minutes.
