Indulge in the perfect blend of chocolatey goodness with these delightful gluten-free sourdough brownie cookies.
Ingredients Needed:
50g butter
200g dark chocolate (preferably 70% sweetened cooking chocolate)
150g caster sugar
1 extra-large egg (45-55g, weighed out of shell)
110g sourdough starter discard or on a rise
20g (2 tablespoons) cocoa powder (both Dutch processed and regular are suitable)
20g (2 tablespoons) tapioca flour
1/4 teaspoon baking powder
1/4-1/2 teaspoon fine salt, according to your taste for salt in desserts
1 teaspoon vanilla bean paste (optional)
Sea salt flakes to finish
How To Make:
Preheat and Brown: Preheat the oven to 180 degrees Celsius or 320 Fahrenheit. Brown the butter in a small saucepan until it reaches a deep golden color and emits a nutty fragrance. Aim for about 40g of butter after browning.
Melt Chocolate: Fill the small saucepan halfway with water and place it on medium heat. Pour the browned butter into a heatproof bowl, then place it over the saucepan, ensuring the water doesn’t touch the bowl’s bottom. Add the chocolate to the bowl and stir occasionally until fully melted. Remove from heat and set aside.
Prepare Batter: While the chocolate melts, combine caster sugar and egg in a kitchen mixer bowl fitted with the whisk attachment. Beat on medium-high speed for 7-10 minutes until the mixture becomes light and slightly fluffy.
Mix Dry Ingredients: In a separate bowl, whisk together cocoa powder, tapioca flour, baking powder, and salt.
Incorporate Ingredients: Once the egg mixture lightens in color, reduce the mixer speed and add the sourdough starter. Gradually pour in the melted chocolate, ensuring thorough incorporation.
Combine Flours: Spoon in the dry flour mixture gradually, allowing each spoonful to mix in before adding more. Scrape down the bowl’s sides with a spatula as needed.
Add Vanilla (Optional): Briefly turn off the mixer to add vanilla bean paste, if desired, to avoid tangling in the whisk attachment. Continue mixing until well combined.
Prepare for Baking: The batter should have a thick consistency, thinner than traditional cookie dough. Lightly grease or moisten two large baking trays and line them with baking paper to prevent slipping.
Scoop and Bake: Using two spoons, scoop approximately 1 1/2 tablespoons of batter per cookie onto the lined trays, leaving space for spreading. Aim for smooth round blobs. Sprinkle each cookie with a pinch of sea salt flakes.
Bake to Perfection: Place both trays in the preheated oven and bake for 6-7 minutes until the tops crackle but the cookies remain soft. Swap the trays halfway through baking for even cooking. Adjust baking time based on desired doneness. Cool and Store: Once baked to your liking, remove from the oven and allow the cookies to cool and firm up on the trays. For the chewiest results, let them cool completely before indulging. Store any uneaten cookies in an airtight container in the fridge for freshness.
