If you need to use a cup of discard and want something a bit different, try these deep, dark, and delicious Sourdough Brownie Cookies. The cookies are soft and squishy and studded with chocolate chips. The sourdough discard gives them a slightly yeasty/malty taste that's unusual and that keeps the cookie from the usual cloying sweetness of some brownie cookies. The cookies also are quick to mix up and, other than the sourdough discard, don't require any unusual ingredients. With the discard in them, the cookies keep well and stay soft. I like them best warm from the oven, but the cookies also are great reheated in the microwave or, better yet, the air fryer. Try the cookies with a glass of milk or cup of tea or coffee. Enjoy!
Sourdough Chocolate Brownie Cookies -- Makes 15+
1 cup of sourdough starter/discard
1/2 cup of dark brown sugar
1 large egg
1/3 cup of canola oil
1/2 teaspoon of vanilla
1/4 cup of sugar
3 tablespoons of cocoa powder
1/2 cup of all-purpose flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 cup of quick oats
3/4 cup of chocolate chips
Preheat the oven to 350 degrees and line baking sheets with baking parchment. In a large bowl, beat the starter/discard, brown sugar, egg, oil, vanilla, sugar, and cocoa powder together well. Stir in the flour, salt, baking powder, baking soda, and oats until combined. Fold in the chocolate chips. Drop 1 1/2 tablespoon scoops of dough onto the prepared baking sheets, spacing the dough mounds about two inches a apart. The cookies will spread, so be warned. With damp fingers, flatten the dough mounds a little. Bake the cookies for 10-15 minutes or until just barely firm to the touch. Leave the baked cookies on their baking sheet for a few minutes to cool, then remove them from the baking sheet to cool completely or to eat them with a nice cup of tea or glass of milk.
