sourdough discard cookies
These delicious sourdough discard cookies are a creative way to use leftover sourdough starter. They are chewy, slightly tangy, and perfect for satisfying your sweet tooth.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sourdough discard Make sure your sourdough discard is active for the best flavor.
- ½ cup chocolate chips Can be substituted with nuts, dried fruits, or other mix-ins.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and sourdough discard to the butter mixture. Mix until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Use a tablespoon to scoop out dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute chocolate chips with nuts, dried fruits, or other mix-ins as per your taste.
Make sure your sourdough discard is active for the best flavor.
Store cookies in an airtight container at room temperature for up to a week.