Delicious Sourdough Cookie Recipe: Baking with Your Starter Discard

Making sourdough bread? Don’t toss that discard! This Sourdough Cookie Recipe transforms your leftover starter into delightful, chewy cookies with a subtle tang. These aren’t your average chocolate chip cookies; they offer a unique depth of flavor that will have you reaching for more. Ready to elevate your baking game and impress your friends and family? Let’s dive into the wonderful world of sourdough cookies!

Similar to cake cookies recipe, this sourdough cookie recipe allows for plenty of customization.

Understanding Sourdough Starter and Discard

Before we get our hands doughy, let’s talk about sourdough starter. This magical mixture of flour and water ferments over time, creating a bubbly, tangy culture full of wild yeasts and bacteria. This is what gives sourdough bread its characteristic flavor. Discard is simply the portion of starter you remove before feeding it. It might seem like waste, but it’s a treasure trove of flavor waiting to be unlocked! Have you ever wondered what else you can do with this baking byproduct? Well, you’re about to find out!

Why Use Sourdough Discard in Cookies?

Adding sourdough discard to your cookies isn’t just about reducing waste; it’s about enhancing flavor and texture. The fermentation process creates complex flavors that add depth and a delightful tang to your cookies. It also contributes to a chewier texture, making each bite more satisfying. Ever noticed how some cookies are just…flat? Sourdough discard helps create a lovely rise and prevents that dreaded pancake effect.

Using Sourdough Discard in Cookies

The Ultimate Sourdough Cookie Recipe

This sourdough cookie recipe is simple to follow, even for beginner bakers. So, grab your aprons, preheat those ovens, and let’s get baking!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup sourdough discard (unfed, room temperature)
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips (or your favorite mix-ins!)

Instructions

1. Cream Together Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a tender cookie.
2. Add Eggs and Discard: Beat in the eggs one at a time, followed by the sourdough discard and vanilla extract. Mix until everything is well combined. Don’t worry if the mixture looks a little curdled; it will all come together.
3. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
4. Chocolate Chips: Stir in your chocolate chips (or any other delicious mix-ins you desire). Think nuts, dried cranberries, or even sprinkles!
5. Chill: Cover the dough and chill for at least 30 minutes. This allows the flavors to meld and prevents the cookies from spreading too thin. You can even chill it overnight for an even richer flavor.
6. Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets.
7. Baking Time: Bake for 10-12 minutes, or until the edges are golden brown.
8. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Cooling Freshly Baked Sourdough Cookies

Tips for Perfect Sourdough Cookies

• Room Temperature Discard: Using room temperature discard ensures it incorporates smoothly into the batter.
• Don’t Overmix: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
• Chilling is Key: Chilling helps prevent the cookies from spreading too thin and intensifies the flavors.
• Customize Your Mix-ins: Get creative with your add-ins! Nuts, dried fruit, or even sprinkles can elevate your sourdough cookies.

Looking for other cookie options? The best recipe for oatmeal cookies offers a classic choice.

Troubleshooting Your Sourdough Cookies

Why are my sourdough cookies flat?

This could be due to a few reasons: not chilling the dough long enough, using old baking soda, or overmixing the batter. Make sure your baking soda is fresh and try chilling the dough for at least an hour.

Can I freeze sourdough cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. Bake from frozen, adding a few minutes to the baking time.

Preparing Sourdough Cookie Dough

Variations on the Classic

Want to experiment? Try adding different spices like cinnamon or nutmeg. You can also substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor. The possibilities are endless! For those interested in discard recipes, exploring sourdough discard cookie recipes provides a wider range of options. Or, if you prefer a softer cookie, our soft snickerdoodle cookie recipe is a great alternative. And for those who love the convenience of cake mix, don’t miss our cake mix cookie recipes.

Conclusion

So there you have it – a fantastic sourdough cookie recipe that transforms your discard into a delicious treat. These cookies are not only a great way to reduce food waste but also a delightful addition to any baking repertoire. Give this recipe a try and experience the joy of baking with sourdough! Don’t forget to share your creations with us!