These Salted Caramel Sourdough Discard Cookies are a fun treat that makes good use of sourdough leftovers! They are soft, chewy, and full of sweet caramel bits with a hint of salt.
Who knew using sourdough discard could taste this good? I love how the caramel melts in each bite! Perfect for sharing or keeping all to yourself—no judgment here! 😄
Key Ingredients & Substitutions
Sourdough starter discard: This is what gives the cookies their unique flavor and chewy texture. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute, adjusting to keep the consistency right.
Butter: Softened unsalted butter is best here, but if you’re dairy-free, try coconut oil or margarine. Just remember that butter adds a richness that’s hard to beat!
Brown sugar vs. granulated sugar: Brown sugar adds moisture and a lovely caramel flavor, while granulated sugar helps with texture. If you’re out of brown sugar, you can make your own with granulated sugar and a bit of molasses.
Caramel bits: These are fantastic for melty pockets of sweetness. If you can’t find them, use chopped soft caramel candies instead. You could also switch to a chocolate caramel or toffee bits for a twist!
How Do You Get the Perfect Texture in Cookies?
Achieving that perfect chewy texture is key for cookies! Start by properly creaming the butter and sugars together until light and fluffy. This helps to incorporate air, creating a light cookie.
- Don’t overmix once you add the dry ingredients. Stir just until combined to avoid tough cookies.
- Baking time is crucial! Pull them out when they are just beginning to turn golden. They will continue to cook slightly as they cool.
- Letting them cool on the baking sheet helps keep them soft in the center while developing a slightly crispy edge.
Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-Ins:
- 1 cup (170g) chocolate chips
- 1/2 cup (120g) caramel bits or chopped soft caramels
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take approximately 15-20 minutes to prepare, plus about 10-12 minutes for baking. You’ll have delicious cookies ready in under an hour, perfect for any occasion or just a tasty snack!
Step-by-Step Instructions:
1. Prep Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Base:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes of mixing.
3. Add the Wet Ingredients:
Beat in the egg until fully incorporated, then add the vanilla extract and the sourdough discard, mixing until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda in the flour.
5. Combine Everything:
Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep your cookies chewy!
6. Fold in the Goodies:
Gently fold in the chocolate chips and caramel bits, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Add a Final Touch:
If you like, drizzle a little extra caramel on top of each cookie and sprinkle with flaky sea salt for an extra special touch.
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. They will firm up as they cool.
10. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set up perfectly. After that, transfer them to a wire rack to cool completely.
11. Enjoy!
Serve your delicious Salted Caramel Sourdough Discard Cookies warm or at room temperature, and enjoy with your favorite beverage!
These cookies are a wonderful way to make use of your sourdough discard, and the combination of chocolate, caramel, and a hint of salt is utterly irresistible! Happy baking! 😊
Can I Use Active Sourdough Starter Instead of Discard?
It’s best to use unfed sourdough discard for this recipe, as it provides the right flavor and texture. However, if you only have active starter, you can still use it; just reduce the amount of liquid slightly in the recipe to account for the extra hydration.
What Can I Substitute for the Caramel Bits?
If you can’t find caramel bits, you can use soft caramel candies, chopped into small pieces. Alternatively, chocolate-covered caramel candies or even toffee bits can work well, adding a delicious twist to the cookies!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They will keep for up to 3 months!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 48 hours before baking. Just allow it to sit at room temperature for about 15-20 minutes before scooping and baking for the best results.
