Updated: 7 days ago
These perfectly soft cookies use sourdough starter discard so you can prevent waste while enjoying some home-baked treats. This recipe is also very versatile. Don't have matcha or only have dark chocolate chips? That works too. Omit the matcha, swap the chocolate - they're still delicious.
Matcha White Chocolate Sourdough Discard Cookies
Makes 12 small cookies
All you need for this recipe is a couple of mixing bowls, parchment paper, and a baking sheet.
1 heaping cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp matcha powder (I use Kan from Ippodo Tea as it imparts a gorgeous bright color)
6 tbsp unsalted butter, room temperature
1/3 cup sugar
1/4 cup unfed sourdough starter discard
1 tsp vanilla
1/2 cup mini white chocolate chips
1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl, mix 1 heaping cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp matcha powder. Set aside.
3. In a separate bowl, cream together 6 tbsp room temperature butter and 1/3 cup sugar.
4. Add 1 egg, 1/4 cup sourdough starter discard, and 1 tsp vanilla to the butter and sugar mixture. Mix.
5. Fold in half of the dry ingredients until mixed, then add in the second half and the 1/2 cup of white chocolate chips. Mix just until combined.
6. Scoop out one inch balls of cookie dough onto a baking sheet lined with parchment paper. Place 1-2 inches apart.
7. With slightly wet fingers (to prevent sticking), press down the tops of the cookies so they're a bit flat. This dough doesn't spread too much when baking and this will ensure you get that classic cookie shape.
8. Bake for 10-12 minutes, until the edges are just starting to brown the tiniest bit, and if you press lightly on the edge of the cookie, it doesn't collapse.
9. Cool on a wire rack.