sourdough discard cookies

They are soft, have chewy centers, crisp edges, and taste amazing. It&#39;s one of my favorite ways to use up sourdough discard. Made only with egg yolk, I think you can imagine how rich and delicious these sourdough discard cookies are! 

Chocolate Chip Sourdough Cookies (Made with Sourdough Discard)

unsalted butter,

sugar

brown sugar

tsp vanilla extract

sourdough starter discard

all-purpose flour,

tsp salt

oz milk chocolate bars, chopped

In a large mixing bowl, using an electric mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes.

Add the egg yolk and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the sourdough starter for about 1 minute until combined.

Then add the flour and salt and mix on low speed just until incorporated, about 30-60 seconds. Fold in the chocolate until it is well distributed.

Cover and chill for 2 hours or up to 2 days.*

Line two baking sheets with parchment paper and preheat the oven to 350°F (177°C).

Scoop 12 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets.

Bake one sheet at a time for 10-12 minutes, or until the edges are set and lightly browned and the centers look pale, puffy, and dry, with tiny cracks all over the surface.

Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

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These chocolate chip sourdough cookies are one of my favorite treats because they are soft, have chewy centers, crisp edges, and taste amazing. It's one of my favorite ways to use up sourdough discard. Made only with egg yolk, I think you can imagine how rich and delicious these sourdough cookies are! They're perfect for breakfast or an afternoon snack.

The perfect little cookie, these sourdough snowball cookies are buttery and delicious made with ground pecans and sourdough discard. Dunk the whole cookie powdered sugar and you have an incredibly delicious little cookie that looks like a snowball. This one is perfect for those holiday cookie trays!

Sourdough Snowball Cookies

unsalted butter (softened (about 12 Tablespoons))

sugar (about 1/2 cup)

sourdough discard (scant 1/2 cup)

vanilla extract (about 2 teaspoons)

finely chopped pecans (about 1 cup)

all-purpose flour (about 1 3/4 cups)

salt (1/2 teaspoon)

powdered sugar (scant 1/2 cup reserved for rolling the cookies)

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the butter and powdered sugar together about 1 minute until creamy. Add the sourdough discard and vanilla extract and whip again on medium-high speed until completely combined and the mixture looks light and fluffy. Scrape down the sides of the bowl as needed and mix again until completely incorporated.

To a small bowl whisk together finely chopped pecans (I like to give them a whirl in my blender), flour and salt. Add the dry ingredients into the bowl with the butter mixture and beat in the flour mixture until completely combined.

Scoop the dough into balls, about 25 grams (1 Tablespoon) each and place onto a baking sheet, about 12-15 cookies per baking sheet.

Bake cookies for 15 minutes. The cookies will not spread much, but will form a mound on the cookie sheet with the inside soft and tender, but baked through. Remove the cookies from the oven and let rest for about 5 minutes.

After 5 minutes roll the warm cookies in the reserved powdered sugar. Place on a baking rack or parchment paper to cool. Once the cookies are cooled roll again in powdered sugar until completely coated. Enjoy!

Crisp edges and a chewy middle, these sourdough chocolate chip cookies are packed with flavor and loaded with chocolate. They are the perfect chocolate chip cookie that is quick, easy and can be mixed completely by hand. You&#39;re going to love them!

Sourdough Chocolate Chip Cookies

unsalted butter

brown sugar (dark

granulated sugar (about 1/4 cup)

sourdough discard (scant 1/2 cup, see recipe notes)

egg yolk (from a large egg)

vanilla extract (1 teaspoon)

all purpose flour (about 1 1/3 cups, see recipe notes)

baking soda (about 1/2 teaspoon)

baking powder (about 1/2 teaspoon)

salt (about 1/2 teaspoon)

chocolate chunks (or chocolate chips, about 1 cup)

flaky sea salt (if desired)

Brown the Butter: Heat the butter in a small to medium-sized pan on the stove over medium heat. Swirl the butter around and stir every minute. The butter will bubble up and fairly quickly, and you will notice a nutty smell and see little brown flecks appearing on the bottom of the pan when you stir the butter. Immediately remove the pan from the stove (the butter can burn quickly if left for too long on the stove).Pour the brown butter along with all the little brown bits on the bottom of the pan into a medium sized bowl and let sit for a few minutes to cool.Note: Melted butter can be substituted for the browned butter if you prefer.

Mix Wet Ingredients: Add brown sugar and granulated sugar to the bowl. Mix together with a kitchen spatula or wooden spoon. Add the sourdough discard and stir together to combine completely. Mix in the egg yolk and vanilla extract until smooth and combined.

Mix Dough: To a small bowl, add the flour, baking soda, baking powder and salt and fluff together. Pour the flour mixture into the butter mixture and mix together until just combined. Add chocolate chips and stir into the dough until evenly dispersed.

Scoop and Chill Dough Balls: Scoop the dough into balls and place on a parchment-lined baking sheet or in an air-tight container. Cover the cookie dough balls and place into the refrigerator to chill for about 30 minutes to 1 hour. Alternatively stick the dough balls in the freezer and chill for 15-20 minutes before baking. It is possible to bake these cookies right away, but they will not be quite as thick and will spread a lot more than the chilled dough, resulting in a thinner and crispier cookie. You can also chill/long-ferment the dough in the refrigerator for up to 72 hours. Dough can be frozen and stored for 3 months. Let the balls come back to &quot;chilled&quot; temperature before baking.

Bake Cookies: Preheat oven to 375ºF convection or 400ºF non-convection (see recipe note). Place 12 dough balls on a parchment-lined baking sheet, spread apart so they won&#39;t bake into each other. Add a few more chocolate chips to the top of each cookie if desired. Bake cookies for 7-8 minutes until edges are crispy and cookies are puffed up. The middle will still be a little gooey. Sprinkle the tops with flaky sea salt if desired. Let the cookies sit for about 5-10 minutes on the baking sheet to set up before removing to a cooling rack. Note: If you want uniform, circular cookies, take a round biscuit cutter and place it around one of the hot cookies straight out of the oven. Move your hand around in a cricle around the hot cookie.

Repeat with the remaining cookie dough balls and enjoy. These cookies are especially delicious still slightly warm from the oven.

Love all of Amy’s recipes. Don’t be like me and accidentally drop more baking power in…. The dough tasted yummy. At 5 mins my cookies were a bit light so leaving them in longer. Otherwise, as expected, a success!!!

My new favorite cc cookie recipe.  So delicious. I love so many of your recipes. TY

This recipe baked up beautifully with a great texture and color. The brown butter was a game changer!
Even though the ratio of flour to sugar, it was accurate the cookies were a bit too sweet for me. I’m going to try again, using a bit less sugar.
Thanks for all of your fabulous recipes.
Keep baking.

Thank you so much for adding the freshly milled soft white wheat four in grams to your notes!!!!! I love making recipes with both sourdough and FMF. These cookies turned out absolutely AMAZING!!!!!!!!!

Hi Amy!
Can this recipe made as cookie bars? If so, could you please give me the pan dimensions, as well as the time and temp for baking?
Thank you!

Yum, these are so good.  I added a mixture of semisweet, milk, and 60% cacao chocolate chips.  Wow.  I never baked using the conventional bake and I love how the cookies turned out.

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