Sourdough Recipes
Sourdough Discard Chocolate Chip Cookies
![](https://chairtherapyhub.com/wp-content/uploads/2024/05/Sourdough-Discard-Chocolate-Chip-Cookies-780x470.jpg)
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
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper (optional).
- 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.
- 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.
- Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
- Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
- 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!
- 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