Description
Delight in these soft, chewy sourdough discard cookies that perfectly balance a rich buttery base with sweet chocolate chips and optional toasted walnuts for added crunch. This recipe creatively uses sourdough discard, reducing waste while elevating classic cookie flavors to a new level of tangy delight.
Ingredients
Wet Ingredients
- 1 cup (227g) sourdough discard, room temperature
- 1 cup (226g) unsalted butter, softened to 68°F
- 2 large eggs, room temperature
- 1 tablespoon (15ml) pure vanilla extract
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon (6g) fine sea salt
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1 cup (200g) granulated sugar
- 1 cup (213g) packed light brown sugar
Add-ins
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (120g) toasted walnuts, chopped (optional)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for about 3 minutes until the mixture becomes pale and fluffy, which helps incorporate air for a lighter cookie texture.
- Add Eggs, Vanilla, and Sourdough Discard: Add the eggs one at a time, mixing well after each addition, then blend in the pure vanilla extract. Gradually add the room-temperature sourdough discard in three portions, mixing thoroughly after each to ensure even incorporation.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder to evenly distribute the leavening agents and salt, ensuring a consistent rise and flavor.
- Mix Dry Ingredients into Wet: Slowly add the dry ingredient mixture into the wet ingredients on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Add-ins and Chill Dough: Gently fold the semi-sweet chocolate chips and optional toasted walnuts into the dough. Portion the cookie dough into 18 evenly sized balls, place them on a baking sheet, and chill in the refrigerator for at least 12 hours or overnight. This step enhances flavor development and helps control spreading during baking.
- Bake the Cookies: Preheat the oven to 375°F (190°C). Place chilled cookie dough balls spaced evenly on baking sheets lined with parchment paper. Bake for 12-14 minutes, until the edges turn golden brown but the centers remain soft, achieving the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to wire racks to cool completely. This prevents breakage and helps set the final texture.
Notes
- For best results, ensure that eggs, sourdough discard, and butter are all at room temperature to help with even mixing and texture.
- Chilling the dough overnight is crucial for flavor and texture; if short on time, chill for at least 2 hours.
- Optional toasted walnuts can be omitted or substituted with pecans or almonds for different nutty flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The sourdough discard adds subtle tanginess and moisture; using fresh discard yields better results compared to older or very sour discard.
