Oh my goodness, let me tell you about my love affair with sourdough discard cookies! Whenever I have leftover sourdough discard from my bread-making adventures, I can’t help but whip up a batch of these delightful treats. They’re not just cookies; they’re a way to minimize waste and savor the unique flavor that only sourdough can give. The chewiness paired with that subtle tang? Absolutely divine! Plus, they’re ridiculously easy to make, so it’s a win-win situation. Trust me, once you try these cookies, you’ll never look at sourdough discard the same way again. It’s like a little secret weapon in the kitchen that turns what could be waste into something utterly delicious!
Ingredients for Sourdough Discard Cookies
Now, let’s gather the goodies for these scrumptious sourdough discard cookies! You’ll want to make sure you have everything ready before diving in. Here’s what you need:
- 1 cup sourdough discard (make sure it’s at room temperature for the best results)
- 1/2 cup butter, softened (you want it nice and creamy)
- 1 cup brown sugar (light or dark, your choice)
- 1/2 cup granulated sugar (this adds a nice sweetness)
- 1 large egg (make sure it’s fresh!)
- 1 teaspoon vanilla extract (for that lovely aroma)
- 2 cups all-purpose flour (sifted for lightness)
- 1 teaspoon baking soda (to help those cookies rise)
- 1/2 teaspoon salt (just a pinch for balance)
- 1 cup chocolate chips (because chocolate makes everything better!)
These ingredients work together to create a cookie that’s not just delicious but also packed with that distinctive sourdough flavor. Let’s get baking!
How to Prepare Sourdough Discard Cookies
Alright, let’s get those sourdough discard cookies in the oven! It’s a straightforward process, and I promise you’ll be rewarded with scrumptious cookies in no time.
Preheat and Mix
First things first, preheat your oven to 350°F (175°C). This step is crucial because you want those cookies to bake evenly and beautifully! In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. You’re looking for that perfect creamy texture here, so don’t rush it! Once that’s done, add in the large egg and vanilla extract, mixing until it’s all well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is super important! Whisking helps to ensure that the baking soda and salt are evenly distributed throughout the flour, which means your cookies will rise perfectly and taste just right. No one wants a salty bite in their cookie, right? So give it a good mix!
Form the Cookies
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix it—this is the secret to a chewy cookie! Once that’s done, fold in those luscious chocolate chips. Using a tablespoon, drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. This gives them room to spread without sticking together.
Bake and Cool
Pop those cookie-filled baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers will look slightly underbaked, and that’s okay because they’ll continue to cook a bit as they cool! Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack. This step is key for that perfect texture, so don’t skip it!
Why You’ll Love This Recipe
- Unique Flavor: The sourdough discard adds a delightful tang that you won’t find in regular cookies, making each bite a flavor adventure!
- Chewy Texture: These cookies are perfectly chewy, thanks to the right balance of ingredients, giving you that satisfying bite.
- Quick Preparation: With minimal prep time, you can whip these up in no time, making them perfect for spontaneous cravings or last-minute gatherings.
- Minimizing Waste: Using sourdough discard means you’re reducing kitchen waste while creating something delicious—talk about a win-win!
- Kid-Friendly: These cookies are a hit with kids and adults alike, making them a great treat for the whole family.
Trust me, once you bake these cookies, you’ll be hooked and wondering how you ever lived without them!
Tips for Success
To ensure your sourdough discard cookies turn out perfectly, here are some handy tips! First, consider chilling the dough for about 30 minutes before baking. This not only enhances the flavor but also helps the cookies maintain their shape during baking—trust me, it makes a difference! Feel free to get creative by adding nuts, like walnuts or pecans, or even dried fruit for an extra twist. Just make sure to adjust the amounts slightly so the dough stays balanced. For storage, keep your cookies in an airtight container at room temperature for up to a week. You can also freeze them for later enjoyment, just remember to let them cool completely before wrapping! Enjoy your baking adventure!
Nutritional Information
Just a quick heads-up: nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Typically, each sourdough discard cookie has around 150 calories, with about 10g of sugar, 7g of fat, and 2g of protein. Always remember to check your own ingredients for the most accurate details. Happy baking!
FAQ About Sourdough Discard Cookies
Got questions about these delicious sourdough discard cookies? I’ve got you covered! First up, how do you store them? Keep your cookies in an airtight container at room temperature for up to a week—if they last that long! And yes, you can absolutely freeze the dough. Just scoop the dough onto a baking sheet, freeze until firm, then transfer to a zip-top bag and store for up to 3 months. When you’re ready to bake, no need to thaw—just pop them in the oven straight from the freezer! If you’re looking to switch things up, you can substitute the chocolate chips with nuts or dried fruits to suit your taste. Enjoy experimenting!
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Print
Sourdough Discard Cookies: 5 Secrets to Blissful Bites
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies use sourdough discard for a unique flavor and chewy texture.
Ingredients
- 1 cup sourdough discard
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract; mix well.
- Stir in the sourdough discard until combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- You can add nuts or dried fruit for variation.
- Chill the dough for better flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: sourdough discard cookies, sourdough cookies, baking with sourdough