Sourdough Discard
• 30 g sourdough discard (unfed, room temperature)
• 115 g unsalted butter (softened) *I browned my butter*
• 100 g granulated sugar
• 75 g brown sugar (light or dark)
• 1 large egg
• 1 tsp vanilla extract
• 175 g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 150 g chocolate chips (or chunks) or whatever your heart tells you
• Optional: 30g chopped nuts (e.g., walnuts, pecans)
I chilled the dough for 30 min before.
After I took them out of the oven I sprinkled a little salt on top
Bake at 350 for 10-13 min
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Sourdough discard can be an amazing ingredient for baking, especially in recipes like chocolate chip cookies. This recipe uses unfed sourdough discard, which brings a unique tangy flavor to the cookies while helping to reduce food waste. Make sure to brown your butter for a richer flavor; this adds depth and complexity to the final product. To achieve the perfect cookie, chill the dough for at least 30 minutes before baking. This not only helps firm up the dough for better shape but also enhances the flavor as the ingredients meld together. Bake at 350°F (175°C) for 10-13 minutes, resulting in cookies that are crispy on the edges and soft in the center. Don't hesitate to experiment with add-ins! Chocolate chips are a classic choice, but feel free to mix in nuts or dried fruits to cater to your taste. Share your cookie creations with these popular hashtags: #sourdoughdiscard, #sourdoughcookies, #doughrecipe, and #sourdoughdiscardrecipes. Enjoy your baking journey and delight your friends and family with these delicious treats!