- Prep time: 15 minutes
- Total time: 2 hours 25 minutes – 24 hours 35 minutes
- Cook time: 20 minutes
- Chill time: 2 – 24 hours
- Servings: 6 large cookies
Description
These cookies are soft with crisp edges — my ultimate go-to when I have discard and want a treat. They’re super easy, rich in flavour, fermented for gut health benefits and made with nourishing, simple ingredients. I regularly make a double batch of these!
Ingredients
Dry
- 50g plain flour
- 65g bread flour (or use 115g plain for a softer cookie)
- ½ tsp fine sea salt
- ⅛ tsp baking soda
- ¼ tsp baking powder
Wet – Part 1
- 1 egg
- ¼ cup sourdough discard
- ½ tsp vanilla extract
Wet – Part 2
- 60g (4 tbsp) cold butter, cubed
- 50g white sugar
- 50g light brown sugar
- 170g (¾ cup) chocolate chips
Method
- In a medium bowl, mix together dry ingredients.
- In a separate small bowl, whisk egg, sourdough discard, and vanilla (wet pt 1).
- In a stand mixer or another large bowl with a hand mixer, beat butter and sugars on a low speed (wet pt 2) until light and crumbly.
- Add chocolate chips and mix on low for 20 seconds.
- Add dry ingredients and mix on low for another 20 seconds.
- Add wet pt 1 and mix on low-med just until a dough forms and pulls from the bowl.
- Scoop into 6 large dough balls.
- Cover and chill for at least 2 hours, or for up to 24 hours*.
- Bake at 190°C for 15–18 minutes, until edges are golden and centres are slightly underbaked.
- Cool on a wire rack before eating (if you can wait!).
*Note: You can bake ahead and freeze portioned dough for up to 3 months. Defrost dough overnight in the fridge for 24 hours before baking.
Nutritional Info (Per Cookie — Approximate)
Nutrient Amount
Calories ~275kcal
Carbohydrates ~35g
Protein ~4g
Fat. ~13g
Saturated Fat ~8g
Sugar ~20g
Fibre ~1g
Sodium ~150mg
Note: These values are estimates only and may vary based on specific ingredients used.
