• 200g salted butter, softened
  • 125g soft dark brown sugar
  • 125g caster sugar
  • 1 egg
  • 1⁄2 tsp vanilla extract
  • 100g sourdough starter
  • 125g plain flour
  • 125g wholemeal rye flour
  • 1⁄2 tsp baking powder
  • a pinch sea salt flakes, plus extra to serve
  • 150g dark chocolate, chopped into chunks


  • STEP 1

    Beat together the butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.

  • STEP 2

    In a separate bowl, mix together the starter, flours, baking powder and a pinch of salt, then fold into the butter mixture to make a dough. Fold in the most of the chocolate, reserving a few of the larger chunks.

  • STEP 3

    Line two large baking trays with baking paper or silicone baking mats. Use an ice-cream scoop to make 10 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the chunks of reserved chocolate into each ball and chill in the fridge for 1 hour.

  • STEP 4

    Heat the oven to 200C/fan 180C/gas 6. Bake the cookies for 12-14 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.

Make the most of your sourdough starter with our pretzel brownies recipe

Squares of chocolate brownies topped with pretzels, sat on a teal blue background


Adam Bush Chef Portrait
Adam BushDeputy food editor

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