These Salted Caramel Sourdough Discard Cookies are a tasty treat made with leftover sourdough starter. They combine a soft, chewy texture with sweet caramel and just the right touch of salt.
Who knew sourdough discard could make such delicious cookies? I love how easy they are to whip up, and that caramel makes them extra special. Perfect for snacking or sharing with friends!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It gives the cookies a lovely tang. If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk for some moisture and tang.
Butter: Unsalted butter is best for controlling salt levels. You can replace it with coconut oil or vegan butter if you want a dairy-free option. Just keep in mind, that the texture might be slightly different!
Chocolate Chips: I love semi-sweet chocolate chips for balance, but you can use dark, milk, or even white chocolate chips. Try adding chopped nuts or dried fruit for a fun twist!
Salted Caramel Sauce: You can buy pre-made caramel sauce or whip up a quick homemade version. If you prefer a healthier option, try using date caramel made from blended dates, or simply skip it for a less sweet cookie.
How Do I Ensure My Cookies Bake to Perfection?
Baking cookies ideally requires attention to both temperature and timing. First, always preheat your oven to ensure even baking. Place the dough on a lined baking sheet, leaving enough space for spreading — about 2 inches apart does the trick.
- Bake for the recommended time, but remember each oven is different. Keep an eye on them once you hit the 10-minute mark.
- The cookies should be golden around the edges but still soft in the center. They will continue to firm up as they cool, giving you that perfect chewy texture.
- If you love a little crunch, bake them for an extra minute or so. Just don’t overbake, or you might lose that deliciously gooey center!
How to Make Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough discard (unfed starter)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup salted caramel sauce (plus extra for drizzling)
- Flaky sea salt for topping
How Much Time Will You Need?
This delicious cookie recipe will take you about 15 minutes for prep and another 10-12 minutes for baking. With cooling time included, you’re looking at about 30-40 minutes in total before you can enjoy these sweet treats!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to keep your cookies from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This helps ensure your cookies have the right texture. Set this mixture aside for later.
3. Creaming the Butter and Sugars:
In a large bowl, use a mixer to cream the softened butter, brown sugar, and 1/4 cup of granulated sugar together. Mix until it becomes light and fluffy—this usually takes about 2-3 minutes.
4. Adding the Egg and Vanilla:
Next, beat in the egg and the vanilla extract until everything is nicely combined. This adds flavor and richness to your cookies!
5. Incorporating the Sourdough Discard:
Now it’s time to stir in the sourdough discard. Mix until it’s well blended with the other ingredients. The sourdough will add a lovely flavor to your cookies!
6. Combining Dry and Wet Ingredients:
Gradually mix in the dry ingredients you set aside earlier. Stir until just combined; you don’t want to overmix here, as it can make the cookies tough.
7. Adding the Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough, making sure they are distributed well for those gooey chocolate bites in every cookie!
8. Scooping the Dough:
Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each scoop to allow for spreading.
9. Baking the Cookies:
Pop the cookies in the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are set and lightly golden, but the centers should still look soft.
10. Adding the Salted Caramel:
As soon as you take the cookies out of the oven, press a small amount of salted caramel sauce onto the top of each warm cookie. The heat will help the caramel melt slightly, making it even more delicious!
11. Finishing Touches:
Sprinkle a pinch of granulated sugar and some flaky sea salt over the caramel for that extra touch of sweetness and flavor.
12. Cooling the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. This will help them firm up a bit before you move them.
13. Drizzling with More Caramel:
Once the cookies are cooled, drizzle additional salted caramel sauce over the top for a delightful finish. Now, they are ready to serve and enjoy!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you only have active sourdough starter, you can use it in this recipe. Just keep in mind that it may alter the flavor slightly, but it will still produce delicious cookies.
What Should I Do if My Dough Seems Too Sticky?
If your dough feels too sticky to scoop, you can chill it in the fridge for about 30 minutes. This will help firm it up and make it easier to work with. Just be sure to not let it chill for too long, or it might become too hard!
Can I Freeze the Cookie Dough for Later?
Yes, you can! Scoop the dough onto a baking sheet and flash freeze it for about 1 hour. Once frozen, transfer the dough balls to an airtight container or freezer bag. They can be stored for up to 3 months. Just bake them directly from the freezer, adding a couple extra minutes to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them to stay a bit softer, you can add a slice of bread to the container; it helps retain moisture!
