I have tried so many different sourdough discard cookies recipes and have made so many tweaks. I definitely think this one is the best that you will find! And I’m not being biased lol 😝 well maybe a little… Here’s the full recipe: Ingredients: • 4 cups (500 g) all-purpose flour • 1 tsp (6 g) fine sea salt (gives a more delicate taste) • 1 1/2 tsp (7.5 g) baking soda • 1 tsp (5 g) baking powder • 1 1/4 cups (250 g) granulated sugar • 1 1/4 cups (250 g) dark brown sugar (adds deeper caramel flavor) • 1 1/2 cups (340 g) browned butter (use salted butter for extra richness) • 2 large egg yolks (54 g) • 1 cup (240 g) sourdough discard • 2 tsp (8 g) vanilla extract • 1 1/2 cups (255 g) chocolate chips • 1 1/2 cups (255 g) chopped dark chocolate chunks (optional) Optional Add-ins: • Add a sprinkle of flaky sea salt on top before baking for a gourmet touch. • Stir in 1/2 cup (50 g) chopped nuts or toffee bits for extra crunch. Instructions: 1. Brown the Butter: In a light-colored pan, brown the butter until golden and nutty. Use salted butter for a richer flavor. Let it cool slightly. 2. Combine Sugars and Butter: In a large mixing bowl, mix the browned butter with granulated sugar and dark brown sugar until smooth. 3. Add Wet Ingredients: Add the egg yolks, sourdough discard, and vanilla. Beat until light and fluffy. 4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, baking soda, and baking powder. 5. Combine: Gradually mix the dry ingredients into the wet ingredients until a dough forms. Be careful not to overmix. 6. Fold in Chocolate: Stir in the chocolate chips until evenly distributed. 7. Chill: Cover the dough and refrigerate for 1–2 hours (this deepens the flavors and firms the dough). 8. Bake: Preheat the oven to 350°F (175°C). Scoop 1-inch balls of dough onto a lined baking sheet, leaving space between each. Bake for 10–12 minutes, until the edges are golden but the centers remain soft. 9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
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