Looking for a tasty way to use leftover sourdough starter? Try these Delicious Sourdough Discard Cookies! They’re soft, chewy, and full of chocolate chip goodness. Plus, they have a unique sourdough taste that’s perfect with sweetness. You can make a batch in just 30 minutes.
The secret to these cookies is the sourdough starter. It adds a tangy flavor and health benefits. You can bake them immediately or chill the dough for up to 24 hours. Either way, they’ll be a hit with your family.
To make these cookies, you’ll need a few simple ingredients. You’ll need freshly milled flour, butter, sugar, and semi-sweet chocolate chips. The best part? You can freeze the dough balls for months. This way, you can enjoy homemade sourdough cookies whenever you want.
What are Sourdough Discard Cookies?
Sourdough discard cookies are a tasty way to use up leftover sourdough starter. They have a soft, chewy texture and a tangy flavor. This flavor balances well with the sweetness of the chocolate chips.
Soft, Chewy, and Packed with Chocolate Chips
The sourdough discard makes these cookies tender and chewy. It also adds a refreshing tanginess that complements the chocolate chips, creating a cookie that’s both indulgent and refreshing.
Using sourdough discard in the dough is a great way to reduce waste. It also adds a unique flavor to a classic cookie. Whether you love sourdough or want to try something new, these cookies are a treat for your taste buds.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 226 grams (1 cup, 2 sticks) |
| All-Purpose Flour | 330 grams (2 ⅔ cups) |
| Baking Powder | 6 grams (1 ½ teaspoons) |
| Sourdough Starter Discard | 160 grams (scant ¾ cup) |
| Granulated Sugar | 200 grams (1 cup) |
| Light Brown Sugar | 50 grams (¼ cup) |
| Cold Egg Yolks | 28 grams (2 large) |
| Vanilla Extract | 9 grams (2 teaspoons) |
| Kosher Salt | 4 grams (1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton) |
| Chocolate Chips | Unknown |
Sourdough Discard Cookies
Ingredients
To make these tasty sourdough discard cookies, you’ll need a few ingredients:
- Unsalted butter
- Brown sugar
- Sourdough discard
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (optional)
Instructions
Here’s how to make your own sourdough discard cookies:
- Cream the unsalted butter and brown sugar until light and fluffy.
- Mix in the sourdough discard, egg yolk, and vanilla extract until well combined.
- Gently fold in the all-purpose flour, baking soda, and salt until combined. Avoid overmixing.
- If desired, fold in chocolate chips.
- Scoop the dough onto a baking sheet, leaving space between each cookie.
- Bake the cookies at 350°F for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
For the best taste, refrigerate the dough for up to 24 hours before baking. The cookies can also be frozen for up to 3 months before baking.
Enjoy these soft, chewy sourdough discard cookies. They’re perfect for satisfying your sweet tooth and using a leftover sourdough starter.
Benefits of Sourdough Discard Cookies
Sourdough discard cookies are not just tasty. They also have health benefits. The special fermentation process in sourdough adds to these benefits.
Healthier Than Regular Cookies
These cookies are a healthier choice than regular ones. The sourdough process breaks down grains better. This makes the nutrients more bioavailable for your body.
They also have less sugar. The sourdough’s natural sugars mean they have a lower glycemic impact. This makes them good for people with diabetes.
Sourdough’s unique flavor adds depth without needing lots of sugar. Thus, you can still enjoy something sweet while thinking about your health.
| Benefit | Description |
|---|---|
| Nutrient-Rich | Sourdough discard cookies are full of vitamins, minerals, and omega fatty acids. These support your health. |
| Probiotic-Friendly | The fermentation process adds good gut bacteria. This helps with digestion and immune function. |
| Lower Glycemic Impact | Sourdough discard cookies have less sugar. This means glucose is released slower into your blood. |
| Sustainable Baking | Using sourdough discard reduces food waste. It’s a greener and cheaper way to bake. |
By choosing sourdough discard cookies, you can enjoy delicious treats while making a healthier choice for yourself and the planet.
Variations and Tips
Get creative and make your sourdough discard cookies your own! You can add different mix-ins or try new flavors. Swap chocolate chips for chocolate chunks for a richer taste. Or, add chopped nuts for a nutty flavor.
Mix in dried cranberries, cherries, or diced apples for a fruity twist. If you want a stronger sourdough taste, chill the dough for up to 3 days. This lets the sourdough flavor grow. Just remember, don’t overbake to keep them soft and chewy.
Follow the recipe closely when baking. Sourdough discard affects the cookie’s texture. When done, they should be golden brown and soft in the middle.
Try different mix-ins and flavors to make unique sourdough discard cookie variations. Your friends and family will love them. Become a cookie expert and find your favorite sourdough discard cookie recipe!
“The possibilities are endless when it comes to customizing sourdough discard cookies. Get creative and have fun with it!”
Conclusion
Sourdough Discard Cookies are a must-try for anyone looking to add a unique twist to their cookie game. These treats offer a perfect balance of tangy and sweet. They have a soft, chewy texture that will keep you coming back for more.
Not only are they a delicious indulgence, but the sourdough discard also provides some unexpected health benefits. This makes them a guilt-free snack option.
Whether you bake these cookies immediately or let the dough ferment for a more pronounced flavor, you will surely be impressed. So why not give these Sourdough Discard Cookies a try? Indulge in the rich chocolate chips and enjoy the subtle tang of the sourdough.
Remember, the longer you let the dough ferment, the stronger the sour flavor. So, adjust the recipe to suit your personal preferences. Experimenting allows you to create the perfect Sourdough Discard Cookies that your family and friends will love.
So what are you waiting for? Start baking and discover the joys of this unique and flavorful cookie today!
FAQs:
1. What happens if you bake sourdough discard?
If you bake sourdough, discard it on its own; it will likely turn out dense and flat because it lacks the active yeast and fermentation that give sourdough its rise. Sourdough discard is more suitable in recipes where rising is not essential, such as pancakes, crackers, or cookies, rather than as a stand-alone dough.
2. What can I do with a large amount of sourdough discard?
There are many ways to discard sourdough, especially if you have a large amount. You can make crackers, pancakes, waffles, muffins, quick breads, or even pizza dough. It also works well in biscuits, cookies, or savory dishes like dumplings and flatbreads. Freezing the discard for later use is another good option.
3. Is eating sourdough discard healthy?
Yes, eating sourdough discard can be healthy, as it contains the same beneficial compounds found in the starter—like lactic acid bacteria. These bacteria aid digestion and may help with nutrient absorption. However, depending on the recipe, the nutritional value can vary based on added fats, sugars, or other ingredients.
4. Why are sourdough cookies so good?
Sourdough cookies are popular because the discard adds a slight tangy flavor that complements the cookie dough’s sweetness, creating a unique taste. The fermentation process in the discard also enhances the depth of flavor and can improve the texture, making the cookies more tender and chewy.
Print
Sourdough Discard Cookies: Easy Recipe
- Total Time: 43 minutes
- Yield: 32 cookies 1x
Description
- These Sourdough Starter Discard Sugar Cookies are soft, pillowy, and have a subtle tang from the sourdough discard. With a simple ingredient list and no long resting time, they’re quick to make and perfect for using up extra starter.
Ingredients
- 226g (1 cup, 2 sticks) unsalted butter
- 330g (2 ⅔ cups) all-purpose flour
- 6g (1 ½ tsp) baking powder
- 4g (1 ½ tsp kosher salt)
- 200g (1 cup) granulated sugar, plus more for rolling
- 50g (¼ cup) light brown sugar
- 2 large egg yolks (cold)
- 9g (2 tsp) vanilla extract
- 160g (¾ cup) sourdough starter discard (unfed, 100% hydration)
Instructions
1 . Brown the butter in a saucepan, then let it cool slightly.
2 . whisk together the flour, baking powder, and salt in a bowl.
3 . Mix the cooled butter with sugars, then add the egg yolks and vanilla. Stir in the sourdough discard until combined.
4 . Fold in the flour mixture. Let the dough rest for 10 minutes.
5 . Scoop the dough into balls, roll in sugar, and place on a lined baking sheet.
6 . Bake at 350°F (177°C) for 13-16 minutes until the edges are golden. Cool on a wire rack.
- Prep Time: 30 minutes
- Cook Time: 13 minutes