Introduction
Hello, fellows. Today I want to share one of my favorite ways to use up that uses extra sourdough starter, sourdough discard cookies! , these cookies are not just your average breakfast – they have a delicious crunch on the sides and are full of softness and a little tang in it will feel a royalty, if you are looking for a way to make your morning more refreshed than ever then you need to try this, believe me, you will love this, So let’s get started
Table of Contents
What is sourdough discard
Sourdough discard refers to the remaining part of the sourdough starter of the sour starter that is removed during the starter feeding process. It contains natural yeast and beneficial bacteria that give sourdough its unique flavor, yes of course like it cannot make bread by itself. Instead of throwing this waste away, you can mix it into different foods pancakes, waffles, sourdough discarded cookies and bagels to add sour flavor.
Why you love this recipe
- These are just bakery-style cookies, they are soft, thick,, and loaded with chocolate chip in every bite
- These sourdough discard cookies are super duper buttery and soft just like the ones you buy from the store but believe me they are way better than the ones you buy from the store, so let’s get started
INGREDIENTS
- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients 1
- 1 large (1) egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon (5 g) vanilla extract
Wet Ingredients 2
- 8 tablespoons (113 g) unsalted butter (cold, cubed)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
INSTRUCTION
- Mix Dry ingredients: whisk the all-purpose flour and baking soda, baking powder, and salt in a small or decent bowl then set aside
- Mix Wet Ingredients: take a small bowl and add all the wet ingredients like eggs, vanilla extract, and sourdough starter and make sure that the batter looks smooth then set aside
- Mix wet ingredients: Place the cold butter, and light brown sugar into the bowl of a stand mixer then add chocolate chips and mix it well
- Add the dry ingredients and mix it well until the dough comes together and start to pull away from the bowl
- Then you need to stir it with a spatula and you also need to be sure that the ingredients have been fully incorporated
- Use a cookie scoop to divide the dough into 12 balls (using 2 scoops for each cookie) and place them on a baking tray lined with parchment paper. Place a piece of plastic wrap over the dough to prevent it from drying out. Refrigerate the dough for at least 2 hours before using. 24 hours works the best!
- The last step is to bake, bake in a preheated, 375F oven for at least 15-17 minutes, you need to make sure that the edges are golden brown, then you need to remove the cookies and let them rest for at least 5 minutes before transferring them to a cooling rack
Why use sourdough discard in sourdough discard cookies??
Enhance in Flavor:
The sourdough discard add a tangy flavor To your sourdough discard cookies
and you will have a soft and complex taste when you start eating the Sourdough Discard Biscuits
Better texture:
Sourdough discard add a soft texture to the sourdough discard cookies that complements the softness and fluffiness of the sourdough discard cookies, you must give it a shot
Less Waste:
We all don’t like to throw something so Instead of throwing your sourdough discard, you can use it to make delicious sourdough discard cookies and enjoy them with your family Believe me it is delicious
HelpFull Tips
- Use Room Temperature: Ensure that your butter and eggs are at room temperature for easy mixing and for a smooth dough
- Don’t overmix: Overmixing can make the dough tough and dense, mix the dough until the ingredients are well combined
How to store
Freezing 🙂:
If you want to make sourdough discard cookies ahead of time, you can freeze them, you need to cool down the brownies then stack the sourdough discard cookies with a baking sheet and store them in a freezer bag, It will keep for up to 3 months
Room Temperature:
sourdough discard cookies can be stored at room temperature in an airtight container for up to 2 days
Flavor Variation
- Double Chocolate: Add ¼ cup of cocoa powder to the dough and increase the sugar by 2 tbsp for a chocolatey cookie
- Oatmeal raisin: Substitute half of the flour with rolled oats and include 1/2 cup of raisins and 1/2 teaspoon of cinnamon.
- Peanut Butter Chocolate Chip: Add ½ cup of peanut butter to the dough and half the butter to ¼ cup
Serving Suggestions
- Ice cream Sandwiches: you can use the cookies to make delicious ice cream sandwiches, simply you want to place a scoop of your favorite ice cream b/w two cookies and press smoothly
- Dipped in Milk: Enjoy them with a cold glass of milk or a warm cup of coffee or tea
Nutritional Information
- Calories 120 kcal
- Fat 6 grams
- Carbohydrate 15 grams
- Protein 1-5 g
Facts
Add a unique The slight tanginess of the sourdough discard adds a special dimension to cookies, creating a harmonious contrast with the sweetness of sugars and additions such as chocolate chips or dried fruits. The sourdough discard cookies stand out from regular cookies because of their distinct tangy flavor.
Sourdough Discard is Useful:: While sourdough discard is commonly linked with bread, it can also be utilized in various recipes like cookies, pancakes, waffles, muffins, and cakes. The distinct tangy taste of the discard can boost the flavors of both sweet and savory meals.
Zero waste baking:
Utilizing More than enough sourdough discard in cookies helps to minimize sourdough waste. So Instead of discarding the sourdough starter, you can make it into your recipes to reduce food waste and make the most delicious recipes from it
Conclusion:
Using your excess sourdough starter to make sourdough discard cookies is a wonderful idea. They’re simple to create, packed with taste, and extremely adaptable. Whether you are experienced in baking or new to it, these cookies make a great addition to your recipe repertoire. Next time you’re refreshing your sourdough starter, don’t waste the discard—use it to make a tasty batch of cookies that everyone will enjoy!
Have a joyful time baking and savor your sourdough creations!
