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Delicious Sourdough Discard Cookies

Delightfully crispy edges with a moist, chewy center sourced from leftover sourdough starter, perfect for family gatherings and reducing food waste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar Use regular granulated sugar for sweetness.
  • 1/2 cup unsalted butter, softened Ensure the butter is softened for easy mixing.
  • 1 cup sourdough starter (discard) Use sourdough discard from the fridge.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.
Dry Ingredients
  • 2 cups all-purpose flour All-purpose flour creates a balanced texture.
  • 1/2 teaspoon baking soda Leavening agent for spreading and rise.
  • 1/2 teaspoon baking powder Helps the cookies to rise.
  • 1/4 teaspoon salt Enhances overall flavor.
Mix-Ins
  • 1 cup chocolate chips or chunks (or any preferred mix-ins like nuts or dried fruits) Feel free to customize with your favorite additions.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the sourdough starter and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually incorporate the dry ingredient mixture into the wet mixture, stirring until just combined.
  6. Gently fold in the chocolate chips or your choice of toppings.
  7. Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheets, ensuring to leave enough space between cookies.
Baking
  1. Place the baking sheet into the preheated oven and bake for 12-15 minutes, or until edges are golden but centers are still soft.
  2. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze in a freezer-safe container for up to three months and reheat at 350°F (175°C).