An excellent use for sourdough discard! I've made them before (not this exact recipe) and they're so good.
Sourdough discard crackers were very good as well. Excellent with some aged cheddar mixed in.
this post was submitted on 12 Oct 2025
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Science of Cooking
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Thats a cool concept. How's the flavour change?
They just taste more complex than a regular chocolate chip cookie, between the browned butter and the sourdough discard. Not at all sour, very sweet. The adjustments really work and I like how he describes the changes. I've had to adapt cakes to vegan and it reminds me of those adaptations in a way, but none of the adjustments harm the flavor, they enhance it!
Highly recommend making them. Long runway but I do make a double batch and keep the little dough balls in the freezer, then everyone else (well usually my husband) bakes them on demand, never more than 25 minutes away from a cookie.
Freezer point is interesting. Does that not effect the texture of the cookie later?
I would assume thats a risk.
I'll give it a go next time I get a chance. Thanks for sharing.
They have to stay in the freezer or they would rise, with the sourdough starter in there. If it makes any changes they are good ones, as far as I can tell. I've frozen plenty of unbaked cookies, in logs to slice or the little balls you just put on a pan, cook straight from frozen just add a couple minutes of bake time.
Oh right. Thanks. Appreciate the answer