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Discard Cookie Recipe

Delightful cookies made from leftover sourdough starter, featuring a unique flavor profile with a crunchy exterior and chewy center.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup sourdough starter unfed
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Mix in the sourdough starter until fully combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  8. Gently fold in the chocolate chips until evenly distributed.
  9. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes or until the edges are golden.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

These cookies are best paired with a glass of milk or a scoop of vanilla ice cream.