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Sourdough Discard cookies

110g browned butter

188g Flour

110g sugar

110g brown sugar.

115g discard.

1 egg yolk

2 tsp vanilla

3/4tsp salt

1/2tsp Baking soda

1/2tsp baking powder

Mix Flour, baking powder, baking soda, salt

new bowl

Cream butter & sugars together. add discard & vanilla mix

Add Dry mixture to wet mixture

Fold in inclusions

Chill in fridge for 3+ hours

Bake at 350 for 10-12 minutes

#cookie #baking #dessert #dessertideas #sourdough

2024/12/15 Edited to

Sourdough discard cookies are not just a delicious treat; they are an excellent way to reduce food waste and utilize your sourdough starter. Using the leftover discard enhances the flavor and texture of your cookies, making them chewy and rich. To elevate your cookies, consider adding white chocolate or mixed berries, as suggested by popular variations like the White Chocolate Berry Oatmeal Cookie. This twist not only adds a burst of flavor but also a colorful presentation. Chilling the dough is crucial, as it helps the cookies maintain their shape and develop a deeper flavor profile. Baking at the correct temperature ensures a perfect golden-brown finish. Experiment with different add-ins such as nuts, dried fruits, or spices to create your signature cookie flavor. Sourdough discard is versatile and can be incorporated into various baked goods, making it a pantry staple for sourdough enthusiasts. In addition to cookies, you can use it in pancakes, waffles, or muffins, providing endless possibilities to bake creatively and deliciously. Whether you're an experienced baker or trying your hand at cookies for the first time, this sourdough discard cookies recipe is sure to impress family and friends!

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