Recipe: Matcha White Chocolate Chip Sourdough Discard Cookies

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.



Ingredients:

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 egg

1/4 cup unfed sourdough starter discard

1 tsp vanilla

1/2 cup mini white chocolate chips



Instructions:

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.


Enjoy!

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