Are you wondering what to do with leftover sourdough starter? These Sourdough Discard Cookies are the best way to use it up! This recipe makes a small batch of soft, chewy chocolate chip cookies in less than 30 minutes.
Duration
- PREP TIME 15minutes
- COOK TIME 9minutes
- TOTAL TIME 24minutes
INGREDIENTS
- ¾ cup(93.75 g) all-purpose flour
- ½ teaspoonbaking soda
- ½ scant teaspoonsalt (scant = a little less)
- ¼ cup(56 g) unsalted butter room temperature
- ½ cup(100 g) brown sugar light or dark, packed
- ¼ cup(58 g) sourdough starter discard unfed
- 1 largeegg yolk room temperature
- 1½ teaspoonsvanilla extract
- ⅓ cup(60 g) semi-sweet chocolate chips
INSTRUCTIONS
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Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper (optional).
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In a medium/large bowl, cream together the butter and brown sugar until very well combined (2-3 minutes). Mix in the sourdough discard followed by the egg yolk and vanilla extract.
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In a small bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients just until the flour streaks are gone. Mix in the chocolate chips.
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Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
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Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
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Recommended: scoot your cookies! Right out of the oven, place a slightly larger round object (biscuit cutter, large cup, etc.) over the cookie and scoot it around to bring the edges in, making the cookie perfectly round.
Also feel free to sprinkle the cookies with flaky salt!
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Let the cookies cool on the baking sheet until they’re firm enough to transfer to a cooling rack (5-10 minutes).
NOTES
Sourdough discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield cookies with a floury flavor.
Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.
Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.
NUTRITION
Calories: 184kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 196mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 195IUCalcium: 20mgIron: 1mg
