The Poofiest Sourdough Cookies – Discard Recipe

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This is one of the easiest recipes that I have created! As soon as I get ready to feed my sourdough I immediately set aside the discard to make Sourdough Cookies now. You can find more of my Recipes for Discarded Sourdough Starter and make a variety of yummy goodies for you and your family if you want to share. 🙂  

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Why I have a little bit of a flour snob mindset 

I have now officially tested 4 different flours and the type of flour is going to have an effect on the outcome significantly. Some flour that was less expensive seemed to be very heavy and weighed the cookies down and made them extremely dense and the flavor was floury, yes I am making that a word. 

I even sifted and double sifted the flor and the texture just wasn’t right. 

Unlike making something like tortillas or flatbread that is thin, you don’t run into that as much. Even though, again, I do prefer a lighter flour that has a better flavor as well. 

For over twenty years, I have used one brand as my main go-to, got to have, prefer to have, flour in my kitchen. You can see it HERE

Now, I will say everyone in the house started to say, you’re making cookies for breakfast again? So don’t get overly excited like I did. You can simply let the sourdough discard sit out for a bit before you use it for the cookies. 

Pro Tips

Recipes for unfed sourdough starter should not come out of the refrigerator because it will be too cold and the texture of the cookies will change. 

Ingredients For Chocolate Chip Sourdough Cookies

• 1/3 cup dry oatmeal 
• 2/3 cup all-purpose flour 
• 1/4 tsp baking soda 
• 1/4 tsp salt
• 1/8 tsp cinnamon 
• 1/3 cup butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar 
• 1 egg
• 1 tsp vanilla extract (you can add another tsp if you like after you try this recipe)
• 1/8 tsp lemon juice 
• 1/3 cup sourdough discard
• 1 cup chocolate chips 

Instructions

For these cake like chocolate chip cookies you will want to use a stand mixer for quick and easy creaming of the butter. In mixing bowl add granulated sugar, brown sugar, and butter, and beat until creamy. I used my daughters stand mixer, but you can use a hand mixer too. 

Add egg and mix in. Add vanilla extract and lemon juice, and mix in. Add sourdough and mix in.

In bowl, combine oatmeal, flour, baking soda, salt, cinnamon. 

Pour about half of the dry mixture into mixing bowl with wet mixture and continue to mix until blended together. Pour remaining dry mixture in and continue to mix until blended together.

Add chocolate chips and mix until blended. This will break them just a little bit, which I like. If you want them to stay whole, you can fold them in. It will really be up to you to test and try your favortie, but both methods work. 

Place on cookie sheet about the size of a golf ball for each cookie, You will need to bake in two batches or have two cookie sheets. The cookies do not spread so you can put them somewhat close together. Bake at 350 degrees Fahrenheit for 13-15 minutes.

Cool on cooling rack. Makes about 15 cookies.

These are the poofiest cookies and are sweet with a little bit of savory with the pink Himalayan salt being added. Now, if those ingredients together in a sentence made your inner child cry, just give them a try. You’ll thank me later.