sourdough discard cookies
These delicious sourdough discard cookies are a great way to reduce food waste while indulging in a sweet treat. With a chewy texture and a hint of tanginess from the sourdough, they're perfect with a cup of coffee or tea.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheets
- 1 parchment paper
- 1 set measuring cups and spoons
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 cup sourdough starter discard
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the sourdough starter discard, eggs, and vanilla extract to the butter-sugar mixture, beating until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
You can customize these cookies by adding nuts or using different types of chocolate chips.
Store the cookies in an airtight container at room temperature for up to one week.
These cookies freeze well; just make sure to place them in a freezer-safe container.