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Delicious Sourdough Discard Cookies

Soft, chewy, and bursting with flavor, these cookies are a fantastic way to use up your sourdough starter while satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure the butter is soft for easy mixing.
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sourdough discard This is what makes the cookies unique.
Mix-ins
  • 1/2 cup chocolate chips Or your preferred mix-ins, such as nuts or dried fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until well combined.
  5. Gently fold in the sourdough discard until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until blended. Avoid overmixing.
  7. Fold in the chocolate chips or any mix-ins desired.
Baking
  1. Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, leaving space for spreading.
  2. Bake for about 10-12 minutes, until golden around the edges.
  3. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes to enhance flavor and texture. Store leftovers in an airtight container at room temperature for up to a week. Freeze cookie dough balls for longer storage.