Recipe: Matcha White Chocolate Chip Sourdough Discard Cookies
Updated: May 4
Perfectly soft, these cookies use sourdough starter discard, so you can prevent waste while making yourself some treats. This recipe is also super 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 cookies
All you need for this recipe is a couple 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
6 tbsp unsalted butter, room temperature
1/3 cup sugar
1/4 cup sourdough unfed sourdough starter discard
1 tsp vanilla
1/2 cup white chocolate chips
1. Preheat oven to 350 degrees (175 C) 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 dry ingredients and 1/2 cup white chocolate chips. Mix just until combined.
6. Scoop out cookie dough onto lined baking sheet in one inch balls. Place on cookie sheet 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. See the video above for a visual explanation of this. 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 a bit on the edge of the cookie it doesn't collapse.
9. Cool on a wire rack. Enjoy!