Go Back
A plate of easy sourdough discard cookies, chewy and buttery, with a rich flavor.

Easy Sourdough Discard Cookies

These cookies utilize sourdough discard for a chewy texture and buttery flavor, perfect for using up leftovers while creating a delightful treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter, room temperature Should not be too soft or too cold.
  • 1/2 cup brown sugar, packed For chewiness.
  • 1/4 cup white sugar Can replace with more brown sugar.
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough discard (unfed is fine) Should be at room temperature.
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips Optional but highly encouraged.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cream the butter and sugars together until fluffy and lighter in color, about 1 to 2 minutes.
  3. Mix in the egg and vanilla, then stir in the sourdough discard until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet mixture, stirring until just combined.
  5. Fold in chocolate chips, if using.
  6. Scoop the dough into balls of about 1 1/2 tablespoons each, spacing them a couple of inches apart on the baking sheet.
Baking
  1. Bake for 9 to 11 minutes, until edges are set and centers look slightly soft.
  2. Let cookies cool on the tray for 5 to 10 minutes before transferring them to a rack.

Notes

For thicker cookies, chill the dough for 20-30 minutes. Store cookies in an airtight container for lasting chewiness.