Sourdough Discard Recipe: Chocolate Chip Cookies

If you have a sourdough starter, chances are you have some leftover "discard" from feeding it.

What is Sourdough discard?

As part of the feeding process, most bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size. This technique is crucial if you want a good sourdough bread!

However, the whole “discard” process can feel really wasteful and counterintuitive to some. Do you really have to throw it away? Can it be used for something else?

Our answer? Don't throw it away!

There are all sorts of delicious recipes you can make with sourdough discard. Here's just one example:

Chocolate Chip Cookies

Ingredients:

• 120g Butter (Salted)
• 130g Sourdough Starter discard (100% hydration)
• 60g Sugar
• 1 Teaspoon Vanilla Extract
• 140g All-purpose Flour
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 130g Chocolate Chips or Chocolate bits (Semi-sweet, preferably)

Instructions:

1. Brown the butter over the stove till brown butter bits appear. Take the pan off the stove and let it cool.
2. Mix in the butter with the sourdough starter discard, vanilla extract, baking soda, baking powder, salt and all purpose flour.
3. Ensure that the mixture has cooled sufficiently before adding in the chocolate chips or broken chocolate bits.
4. Place mixture in the fridge for 1 hour.  This helps the cookie to achieve a chewy texture. Skip the fridge rest if you prefer a crispier cookie.
5. Bake at 180C for 15 minutes or until cookie edges are crispy and soft in the middle.

Once they cool, you can be ready to consume these delicious cookies!

P.S. Best enjoyed with a glass of milk;)

Watch thee video recipe here https://youtube.com/shorts/wAMZ_ClCOjg