🕒 Time
- Prep: 20 minutes
- Chill: 30 minutes
- Bake: 10–12 minutes
- Yield: 10–12 large cookies
Ingredients
- 115 g (½ cup) unsalted butter
- 170 g (6 oz) dark or semi-sweet chocolate, chopped
- 150 g (¾ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 2 large eggs, room temperature
- 100 g (½ cup) sourdough discard, 100% hydration
- 1 tsp vanilla extract
- 65 g (¾ cup) unsweetened cocoa powder
- 75 g (½ cup + 2 tbsp) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 80 g (½ cup) chocolate chips, optional
- ½ tsp espresso powder, optional
Step-by-Step Guide
1. Prepare the chocolate
Add the chopped chocolate and butter to a heatproof bowl.
Melt gently over a double boiler, or microwave in 20-second intervals, stirring after each interval.
Once completely smooth, set aside to cool slightly.
2. Whip the eggs and sugars
In a large bowl, add:
- 2 eggs
- Granulated sugar
- Brown sugar
Using an electric mixer, beat for 3–4 minutes until the mixture becomes pale, thick and slightly fluffy.
Yahi step shiny, crinkly tops ke liye important hai.
3. Add sourdough
Add the sourdough discard and vanilla extract.
Mix briefly until smooth.
4. Add melted chocolate
Slowly pour in the warm melted chocolate mixture.
Mix until completely combined and glossy.
5. Combine dry ingredients
In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
- Espresso powder, if using
6. Make the dough
Add the dry ingredients to the chocolate mixture.
Fold gently with a spatula until just combined.
Don’t overmix.
Fold in the chocolate chips if using.
The dough will be thick and sticky, more like brownie batter than normal cookie dough.
7. Chill
Cover the bowl and refrigerate for 30–45 minutes.
Don’t chill it for several hours because the dough can become too firm to scoop easily.
8. Preheat oven
Preheat your oven to:
175°C / 350°F
Line a baking sheet with parchment paper.
9. Scoop the cookies
Use a cookie scoop or spoon to portion out approximately 55–65 g dough per cookie.
Place them at least 7–8 cm apart because they spread while baking.
For the thick appearance in your picture, keep the dough portions fairly large.
10. Bake
Bake for 10–12 minutes.
The edges should look set, while the centers should still look slightly soft and fudgy.
Don’t overbake.
They will continue setting as they cool.
11. Create the perfect crackly top
As soon as the cookies come out of the oven, leave them on the baking tray for 5–10 minutes.
You should see the characteristic shiny, crinkled brownie crust forming on top.
For a perfectly round shape, gently place a slightly larger round cookie cutter around each warm cookie and swirl it into a circle.
12. Cool
Transfer the cookies to a wire rack and allow them to cool completely.
The center will become thicker and fudgier as they cool.
🍫 For Cookies Like the Picture
For that extra fudgy, glossy and crackly appearance:
- Use good-quality dark chocolate.
- Don’t skip whipping the eggs and sugar.
- Use 100% hydration sourdough discard.
- Don’t overmix after adding flour.
- Don’t overbake.
- Keep the cookies thick rather than flattening them.
- Add extra chocolate chips/chunks on top before baking.
Storage
Store in an airtight container at room temperature for 3–4 days.
For an even fudgier texture, refrigerate them and let them come to room temperature before serving.
