Servings: 18 cookies
Calories: 140kcal
Ingredients
- Wet Ingredients
- ½ cup 115 g unsalted butter, softened to room temperature
- 1 cup 200 g granulated sugar, plus extra for rolling
- ¼ cup 50 g light brown sugar, packed
- 2 large egg yolks room temperature
- 1½ tsp vanilla extract
- ½ –⅔ cup 120–140 g sourdough discard (unfed, straight from the fridge is fine)
- Dry Ingredients
- 2 cups 250 g all‑purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp cornstarch optional, for extra softness
- Optional Finishing
- 3 –4 tbsp granulated sugar for rolling dough balls
- Flaky sea salt for sprinkling on top
Instructions
- Cream Butter and Sugar
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes (by hand, stand mixer, or hand mixer).
- Add Wet Ingredients
- Add egg yolks one at a time, mixing well after each.
- Stir in vanilla extract.
- Add sourdough discard and mix until fully combined with no visible streaks.
- Add Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch (if using).
- Gradually fold dry mixture into wet ingredients with a spatula until just combined — do not overmix.
- Dough will be slightly soft and tacky; this is normal.
- Rest the Dough
- Let dough rest 10 minutes at room temperature so the flour fully hydrates.
- For best results, cover and refrigerate 30 minutes to overnight for thicker, more flavorful cookies.
- Preheat and Scoop
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into balls using a 2–3 tbsp cookie scoop.
- Roll each ball in granulated sugar for a sparkly, slightly crisp exterior.
- Place 2–3 inches apart on prepared baking sheet.
- Bake
- Bake 12–14 minutes until edges are set and lightly golden; centers should still look slightly underdone and soft.
- Do not overbake — cookies firm up as they cool.
- Sprinkle with flaky sea salt immediately out of the oven if desired.
- Cool and Serve
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack.
- Cookies reach their final soft, chewy texture once fully cooled.
Notes
Sourdough discard tip: Use discard straight from the fridge; no need to bring to room temperature. Both active starter and discard work equally well. Older discard gives a tangier flavor.
Don't overmix after adding flour: Overmixing develops gluten and produces tough cookies instead of tender ones.
Measure flour correctly: Spoon flour into the measuring cup and level off; scooping directly compacts flour and leads to dry, crumbly cookies.
Chill for best results: Even 30 minutes in the fridge helps prevent excessive spreading and deepens flavor. Overnight is even better.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 24g | Protein: 114g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 85mg | Sugar: 14g
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