Updated: Feb 24
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.
Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.
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.