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A stack of sourdough chocolate cookies with melted chocolate dripping on them.

Sourdough Discard Brownie Cookies With Cherries

AndreeaB
These sourdough discard brownie cookies are super rich and decadent. They are thick and fluffy with a moist and slightly chewy crumb. Each bite is packed with sweet and juicy cherries for that perfect chocolate and cherry flavor combination.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Chilling time 30 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 large cookies
Calories 220 kcal

Ingredients
  

  • 180 g all-purpose flour approx. 1 and 1/2 cups
  • 1 egg
  • 120 g melted butter approx. 1/2 cup
  • 50 g sourdough starter (straight from the fridge) approx. 1/4 cup
  • 100 g granulated sugar (I used unrefined) approx. 1/2 cup
  • 80 g light brown sugar approx 1/2 cup
  • 40 g cacao powder approx. 1/3 cup
  • 100 g frozen cherries (if you use fresh cherries, reduce the flour amount by about 20g)-divided approx. 1 cup
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp vanilla extract

Instructions
 

  • Melt the butter and leave it to cool down.
  • In a large bowl mix the melted butter and sugar together.
  • Add the eggs and vanilla extract. Cream everything really well. It should thicken and lighten in color.
  • Mix in the sourdough discard.
  • Add the cacao powder and mix well.
  • Add in the baking soda, baking powder, and salt.
  • Gradually add in the flour. Use a spatula to fold it in. Make sure the flour is well incorporated into the dough.
  • Put the cookie dough in the fridge for about 30 minutes or until your oven is preheated.
  • Preheat the oven to 18°C (356°F).
  • Chop the frozen cherries into small pieces (each cherry cut into 4 or 6 depending on the size).
  • Take the dough out of the fridge and mix about half of the cherries in the dough.
  • Line a cookie sheet with parchment paper.
  • Scoop out 6 large cookies per cookie sheet.
  • Top the cookies with the leftover cherries.
  • Bake the cookies for about 18 minutes if you like them more fluffy and less chewy. Reduce the baking time to 16 minutes if you like a chewy cookie.
  • Leave the cookies to cool off for a few minutes and harden before transferring to a wire rack.
  • Serve them on their own or next to a scoop of delicious homemade vanilla ice cream.
  • I also like to drizzle some chocolate sauce (simply melt some chocolate and heavy cream in a sauce pan) on top when serving these cookies.

Nutrition

Serving: 62gCalories: 220kcal
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