Sourdough Discard cookies
110g browned butter
188g Flour
110g sugar
110g brown sugar.
115g discard.
1 egg yolk
2 tsp vanilla
3/4tsp salt
1/2tsp Baking soda
1/2tsp baking powder
Mix Flour, baking powder, baking soda, salt
new bowl
Cream butter & sugars together. add discard & vanilla mix
Add Dry mixture to wet mixture
Fold in inclusions
Chill in fridge for 3+ hours
Bake at 350 for 10-12 minutes
Sourdough discard cookies are not just a delicious treat; they are an excellent way to reduce food waste and utilize your sourdough starter. Using the leftover discard enhances the flavor and texture of your cookies, making them chewy and rich. To elevate your cookies, consider adding white chocolate or mixed berries, as suggested by popular variations like the White Chocolate Berry Oatmeal Cookie. This twist not only adds a burst of flavor but also a colorful presentation. Chilling the dough is crucial, as it helps the cookies maintain their shape and develop a deeper flavor profile. Baking at the correct temperature ensures a perfect golden-brown finish. Experiment with different add-ins such as nuts, dried fruits, or spices to create your signature cookie flavor. Sourdough discard is versatile and can be incorporated into various baked goods, making it a pantry staple for sourdough enthusiasts. In addition to cookies, you can use it in pancakes, waffles, or muffins, providing endless possibilities to bake creatively and deliciously. Whether you're an experienced baker or trying your hand at cookies for the first time, this sourdough discard cookies recipe is sure to impress family and friends!
