5 Sourdough Discard Recipe Superstars

Ingredients

• 1 cup Unsalted Butter (browned, then cooled to room temperature)
• 1/2 cup Sourdough Discard (active discard, no feeding needed)
• 1 cup All-Purpose Flour (sifted)
• 1 cup Bread Flour (high‑protein for chew)
• 3/4 cup Dark Chocolate Chips (70% cocoa)
• 3/4 cup Milk Chocolate Chips (45% cocoa)
• 1/2 cup Granulated Sugar (fine)
• 1/2 cup Brown Sugar (packed)
• 1 large Egg (room temperature)
• 1 tsp Vanilla Extract (pure)
• 1 tsp Baking Soda (aluminum‑free)
• 1/2 tsp Salt (kosher)

Instructions

1. Brown the Butter

   Place the butter in a saucepan over medium heat. Melt, then continue cooking, swirling occasionally, until it turns a deep golden‑brown color and gives off a nutty aroma, about 5 minutes.

   Time: PT5M

2. Cool the Butter

   Transfer the browned butter to a heat‑proof bowl and let it cool to room temperature, about 5 minutes.

   Time: PT5M

3. Combine Dry Ingredients

   In a clean mixing bowl whisk together the all‑purpose flour, bread flour, baking soda, and salt until evenly distributed.

   Time: PT2M

4. Mix Wet Ingredients

   Add the cooled browned butter, sourdough discard, granulated sugar, brown sugar, egg, and vanilla extract to the bowl. Beat with a hand mixer on medium speed until smooth, about 3 minutes.

   Time: PT3M

5. Incorporate Dry Ingredients

   Gradually add the dry‑ingredient mixture to the wet mixture, stirring on low speed until just combined—do not overmix.

   Time: PT2M

6. Fold in Chocolate Chips

   Using a spatula, fold in the dark and milk chocolate chips until evenly distributed.

   Time: PT1M

7. Chill the Dough

   Cover the dough with plastic wrap and refrigerate for 15 minutes to firm up.

   Time: PT15M

8. Preheat Oven & Prepare Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

9. Portion and Bake

   Scoop rounded tablespoons of dough onto the prepared sheet, spacing 2 inches apart. Bake for 12 minutes, or until edges are golden and centers are set.

   Time: PT12M

   Temperature: 350°F

10. Cool

    Remove the sheet from the oven, let cookies sit 2 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g