These Salted Caramel Sourdough Discard Cookies are a treat! They mix the tangy flavor of sourdough with sweet caramel and a sprinkle of salt, giving each bite a yummy twist!
Who knew sourdough discard could taste so good? I always munch on a few fresh out of the oven with a glass of milk. Trust me, you’ll be coming back for more! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This makes the cookies rich and flavorful. If you’re out of unsalted, you can use salted butter, but just reduce the added salt in the recipe by a pinch.
Sourdough Discard: Central to this recipe! It’s a great way to use leftover starter without it going to waste. If you don’t have sourdough, a yogurt or buttermilk can give a similar tanginess.
Flour: All-purpose flour works best, but whole wheat flour can be an interesting swap for added nutrition. Keep in mind that this may slightly change the texture.
Chocolate Chips: Semi-sweet is classic, but you can swap in milk chocolate or dark chocolate if you prefer those flavors. You can even mix in nuts or dried fruit for a unique twist!
Caramel Sauce: You can use a store-bought sauce for ease, or make your own if you’re feeling adventurous! If you need a healthier option, try a date caramel or a salted caramel syrup made with monk fruit.
How Do You Achieve the Perfect Cookie Texture?
Achieving the right cookie texture is key. You want them chewy on the inside with slightly crispy edges. Here’s how:
- Make sure your butter is softened but not melted. This helps create a light batter.
- Don’t overmix once you add the flour – mix just until combined. Overmixing can lead to tougher cookies.
- Letting the cookies cool on the baking sheet first helps them set properly while still being soft in the center.
Remember, every oven is a bit different, so keep an eye on them toward the end of the baking time for best results!
Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 cup (240g) sourdough discard (unfed, at room temperature)
- 1 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- Caramel sauce, for drizzling
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes to prep and about 12 minutes to bake. After that, allow for some cooling time before you dig in. In total, you’re looking at around 30 minutes until you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when your cookies are ready to bake. Also, line a baking sheet with parchment paper to make cleanup easier!
2. Cream Together the Sugars and Butter:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This step is important for getting a nice texture in your cookies.
3. Mix in the Egg and Sourdough:
Beat in the egg, then add the sourdough discard and vanilla extract. Mix well until everything is nicely combined. The sourdough will give your cookies a delicious tangy flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir just until combined; be careful not to overmix, as this can make your cookies tough.
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough. Who doesn’t love a gooey chocolate chip in every bite?
7. Scoop and Bake:
Scoop tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each scoop. They will spread slightly while baking. Pop them in the oven!
8. Keep an Eye on Them:
Bake for 10-12 minutes. You want the edges to be golden brown, but the centers should still be soft for that perfect chewy bite.
9. Add the Caramel and Salt:
Once out of the oven, immediately drizzle caramel sauce over the warm cookies, and sprinkle them lightly with flaky sea salt. This step adds that sweet and salty combo that makes these cookies extra special!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, grab a glass of milk and enjoy your tangy, sweet, and salty salted caramel sourdough discard cookies!
Can I Use Cold Butter in This Recipe?
It’s best to use softened butter, as it helps create a light and fluffy texture in the cookies. If you only have cold butter, you can cut it into small cubes and leave it out for about 30 minutes to soften, or microwave it for about 10 seconds to slightly soften without melting it.
Can I Substitute the Sourdough Discard?
Yes, if you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk for a similar tangy effect. Just keep in mind that it may slightly alter the flavor of the cookies.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them! Just place them in a freezer-safe bag or container and they can last for up to 2 months.
Can I Add Other Ingredients?
Absolutely! Feel free to mix in nuts, like pecans or walnuts, or even swap the chocolate chips for caramel bits, dried fruit, or white chocolate for a fun twist. Just remember to adjust to your taste preferences!
