The chocolate craving hits me hard every once in a while. Each time, I want something chocolate in a baked good form. The combo of chocolate and sourdough is always a winner, like in the brownie recipe from my favorite cookbook. So, I decided to come up with a brownie sourdough cookie recipe. But you know what they say: “If you make up a chocolate sourdough cookie recipe, then you are going to have to make some ice cream to go with it.” Which is true, of course. So that is how we ended up with these brownie sourdough cookies and homemade ice cream.
easy homemade ice cream
Homemade ice cream is so delicious, and so easy! I use a base recipe and throw it all in our ice cream maker. Here is the basic recipe:
- 4 cups of liquid dairy (Any combination of milk, cream, and heavy whipping cream will do. I usually use 2 cups of raw milk and 2 cups of heavy whipping cream.)
- 1 cup of sugar (I use organic cane sugar. You could also substitute maple syrup.)
- 2 tsp vanilla
- 4 egg yolks
- pinch of salt
Combine all the ingredients and whisk together well. Follow the directions of your ice cream maker.
brownie sourdough cookies
This cookie dough can be made in the morning and left on the counter to ferment before baking for dessert, or even the night before you want to bake them in order to do a longer ferment. Make sure to not over-bake them so that they don’t dry out. Sourdough cookies always turn out so soft, and seem to be even softer the next day after baking.
Don’t forget to subscribe to my email list by adding your email address to the blue box to keep updated!
sourdough brownie cookies
Ingredients
- 1 cup butter
- 1 1/2 cups sugar (I use cane sugar)
- 2 eggs
- 1 tsp vanilla
- 1 cup sourdough starter
- 2 cups flour
- 1 cup cocoa powder
- 1 tsp salt
- 1/2 tsp baking powder
Instructions
- Cream the butter and sugar. Add in eggs, 1 at a time, scrapping the bottom and sides of the bowl.
- Add vanilla and sourdough starter to the butter mixture and cream together well.
- In a separate bowl, whisk together the dry ingredients (flour through baking powder)
- Add the dry ingredients to the butter mixture and beat together until just combined.
- Cover and let sit at least 1 hour, up to overnight*
- Preheat oven to 350 degrees
- Drop dough by heaping tablespoons onto a cookie sheet lined with parchment
- Bake 8 to 9 minutes; the cookies will look slightly underdone in the middle when you pull them out of the oven
Notes
*I have never been uncomfortable leaving a sourdough recipe with egg in it on the counter overnight. However, if this makes you uncomfortable, you can put it in the refrigerator overnight. If you do so, make sure to bring it back to room temperature before scooping the dough out.
Leave a Reply