Go Back

Delicious Sourdough Discard Cookies

Enjoy these soft, chewy cookies with a crispy edge made from leftover sourdough starter—perfect for minimizing waste and enjoying a unique treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sourdough discard (unfed)
  • 1/2 cup unsalted butter, softened Use room temperature for easier mixing.
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg Must be at room temperature.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (or your choice of toppings) Substitutions: dried fruit or seeds can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract, beating until fully incorporated.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture until just combined.
  5. Gently fold in the sourdough discard until evenly distributed.
  6. Fold in the chocolate chips or your chosen toppings.
  7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them a few inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
  2. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to five days or freeze for up to three months. To enjoy frozen cookies, preheat oven to 350°F and warm for 5-7 minutes.