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Delicious Sourdough Discard Cookies

A delightful twist on classic cookies, these Delicious Sourdough Discard Cookies are crispy on the outside and chewy on the inside, infused with a unique sourdough flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard (at room temperature) Use starter that has been fed recently.
  • ½ cup unsalted butter, softened Ensure butter is at room temperature.
  • ¾ cup brown sugar, packed For a deeper flavor.
  • ¼ cup granulated sugar
  • 1 large egg At room temperature.
  • 1 teaspoon vanilla extract Ensure it’s alcohol-free.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Add-Ins
  • 1 cup chocolate chips or nuts Use based on preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well incorporated.
  3. Stir in the sourdough discard until the mixture is smooth.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until combined.
  5. Gently fold in your choice of chocolate chips or nuts.
  6. Using a tablespoon or cookie scoop, drop dough balls onto your prepared baking sheet, leaving space for them to spread.
  7. Place in the oven and bake for 10-12 minutes, or until edges are golden and centers appear set.
  8. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For variations, consider substituting chocolate chips with dried fruits or coconut flakes. Store cookies in an airtight container for up to one week at room temperature, or freeze for up to three months.