These Salted Caramel Sourdough Discard Cookies are a sweet treat that’s both chewy and crispy at the same time. They use sourdough starter, which gives them a unique twist!
What makes these cookies extra fun is the gooey salted caramel surprise in every bite. Trust me, you might find yourself reaching for just one more! 😋
I love how easy they are to whip up with leftover sourdough starter. They bake up fast, and soon, your house will smell amazing! Perfect with a glass of milk!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for baking as it allows you to control the saltiness. If you need a dairy-free option, use vegan butter or coconut oil, keeping the same measurement.
Sourdough discard: This recipe makes great use of your sourdough discard. If you don’t have any, you can substitute with yogurt or applesauce. Just keep the measurement the same for moisture.
Chocolate chips: Mini chocolate chips add a nice touch, but you can use regular chocolate chips or even chunks of chocolate for a richer flavor. Dark chocolate also works wonderfully if you prefer a deeper taste.
Flour: All-purpose flour is standard, but you can substitute with whole wheat flour for added nutrition. Just note that the cookies may be slightly denser.
How Do I Make Sure the Cookies Don’t Turn Out Hard?
The texture of these cookies needs careful handling to remain soft and chewy. Here are steps to keep them perfect:
- Mix the butter and sugars until light and fluffy, which adds air to the dough.
- Add the wet ingredients gently. Don’t over-mix after adding the dry ingredients; it can develop gluten and make cookies tough.
- Watch your baking time! Remove them from the oven when the edges are golden but the centers are still soft. They will continue to cook as they cool.
How to Make Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-Ins and Toppings:
- 1 cup mini chocolate chips (or chopped chocolate)
- Salted caramel sauce, for drizzling (store-bought or homemade)
- Flaky sea salt, for topping
How Much Time Will You Need?
This delicious cookie recipe requires about 15 minutes for prep and baking time of around 10-12 minutes. Plus, allow a few minutes for cooling before drizzling with salted caramel. In total, you’ll be enjoying these cookies in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper. This will keep your cookies from sticking and make cleanup a breeze.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This step is important for creating a nice texture!
3. Mix in the Wet Ingredients:
Next, add the sourdough discard, egg, and vanilla extract into the butter-sugar mixture. Beat everything together until fully combined and smooth. This is where the dough starts to come together!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda is evenly distributed in the flour, helping your cookies rise evenly.
5. Mix Dry into Wet Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Mix gently, just until everything is combined. Be careful not to overmix—you want your cookies to be soft and chewy.
6. Fold in Chocolate Chips:
Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
7. Scoop the Cookie Dough:
Using a cookie scoop or a spoon, drop portions of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; the edges should be lightly golden, but the centers should still be soft to give that wonderful chewy texture.
9. Cool Down:
After baking, take the cookies out and let them cool on the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hard part—waiting!
10. Drizzle with Caramel:
Once the cookies are completely cooled, it’s time for the best part! Drizzle salted caramel sauce over the top of each cookie. The caramel adds such a delightful sweetness!
11. Add the Finishing Touch:
Finally, sprinkle a little flaky sea salt over the caramel drizzle. This adds a perfect contrast of sweet and salty that makes these cookies extra special.
12. Serve and Enjoy:
Your salted caramel sourdough discard cookies are ready! Serve them to friends and family, or keep them for yourself (you deserve it!). Enjoy the soft, chewy texture with bursts of chocolate and that heavenly caramel topping!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter in place of the sourdough discard. Just make sure to adjust the other ingredients slightly to balance the moisture and flour content. This can enhance the flavor even more!
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them for up to 2 months. Just ensure they are completely cooled before freezing!
Can I Make These Cookies Larger or Smaller?
Absolutely! You can adjust the size of your cookie dough portions. If you make larger cookies, you may need to extend the baking time by a few minutes. For smaller cookies, decrease the baking time slightly to prevent them from overbaking.
How Can I Customize the Flavor?
Feel free to experiment! You can add nuts, dried fruits, or even swap the chocolate chips for different flavors such as peanut butter or butterscotch chips. Just keep the total amount of mix-ins around 1 cup to maintain the cookie’s texture.
