Sourdough Discard Cookies

October 11, 2024

30 mins

easy

Who doesn’t love the smell of freshly baked cookies wafting through the house? Whether you love chocolate cookies, raisin cookies or sugar cookies, I think homemade ones always taste the best. They are not only delicious, but also excellent comfort food, easy to prepare with just a few ingredients in up to 30 minutes.

In this recipe, I’ll walk you through the steps to create sourdough discard cookies that are packed with flavor, slightly crispy on the edges, with a soft texture inside. Due to discard, they are combined with the tangy with a sweet, buttery cookie base.

These sourdough cookies are a great twist on a classic cookie recipe, and you can easily customize them with your favorite toppings such as chocolate chips, nuts or dried fruits. I’ll promise, these cookies will melt in your mouth!

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Ingredients:

Adjust Servings

	1 cup (225g) unsalted butter, softened
	1 cup (200g) granulated sugar
	1/2 cup (100g) brown sugar, packed
	1 large egg
	1 tsp vanilla extract
	1/2 cup sourdough discard (unfed)
	2 1/2 cups (300g) all-purpose flour
	1 tsp baking soda
	1/2 tsp baking powder
	1 tsp salt
	1 1/2 cups chocolate chips (or your favorite mix-ins: nuts, dried fruit, etc.)

Directions

Preheat the Oven:

First, set the oven to 350°F (175°C).

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Cream the Butter and Sugars:

Next, beat soft butter, granulated sugar and brown sugar until light and fluffy in a large bowl.

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Add Wet Ingredients:

Then, beat the egg, vanilla extract and sourdough discard until the ingredients are well mixed. The discard adds moisture and a subtle flavor to the cookies.

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Mix Dry Ingredients:

Then, mix the flour, baking soda, baking powder and salt together in a separate bowl.

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Combine all ingredients together:

Finally, mix the dry ingredients into the wet ingredients gradually, mixing until the mixture is smooth. However, be careful not to overmix.

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Add Chocolate Chips or other mix-ins:

Then you can mix in the chocolate chips or other toppings until they are evenly distributed.

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Scoop Dough:

Take small portions of the dough with a spoon and put them on a baking sheet. Leave about 2 inches between cookies to prevent them from sticking together.

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Bake the cookies:

Bake the cookies for about 11 minutes or until the edges of the cookies are nicely golden brown and the centers are set. The cookies may look a little raw, but they will firm up as they cool.

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