These Salted Caramel Sourdough Discard Cookies are a real treat! They combine sweet caramel with a hint of salt and the tangy goodness from sourdough, making them oh-so-delicious.
Don’t be surprised if you want to eat the whole batch—trust me, I’ve been there! These cookies are perfect for sharing, but you might want to keep a few just for yourself. 😉
I love how easy they are to make, and they help use up sourdough discard. Just mix, scoop, and bake! Grab a glass of milk, and enjoy these chewy delights fresh from the oven!
Key Ingredients & Substitutions
Unsalted Butter: For a rich flavor, I recommend using unsalted butter. If you’re out, you can substitute with margarine or coconut oil, but the texture may vary slightly. Temperature matters! Ensure it’s softened for easy mixing.
Sourdough Discard: This is the star of the show! Be sure it’s active and unfed for best results. If you don’t have sourdough discard, you can use applesauce for moisture, but the final flavor will differ.
Chocolate Chips: I love semi-sweet chocolate chips, but feel free to experiment! Dark chocolate adds richer flavor, while milk chocolate gives a sweeter taste. You can use white chocolate or even omit them for a caramel focus.
Caramel Bits: Soft caramel candies work perfectly; they melt beautifully in the cookies. If unavailable, you can chop regular caramels. For a twist, consider using toffee bits for extra crunch!
How Do I Get That Perfect Cookie Texture?
Achieving the right cookie texture is essential. Here are some tips to keep your cookies chewy and soft:
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
- **Chill the Dough (Optional):** If you have time, chilling the dough for 30 minutes can enhance the flavors and prevent spreading during baking.
- **Monitor Baking Time:** Watch closely in the last few minutes of baking. Pull them from the oven when the edges are golden but the centers are soft!
- **Cool Properly:** Let cookies rest on the baking sheet before transferring. This allows them to firm up a bit while cooling.
Enjoy making and sharing your cookies! They’re a delightful way to use sourdough discard.
Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup (240g) active sourdough discard (unfed)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (270g) chocolate chips or chunks
- 3/4 cup (120g) caramel bits or chopped soft caramel candies
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe requires about 20 minutes to prepare and 10-12 minutes for baking. Plus, you’ll want to set aside a few minutes for cooling. Altogether, you’ll be enjoying your cookies in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake the cookies perfectly. Also, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat them together with a hand mixer or wooden spoon until the mixture is light and fluffy—this usually takes about 2-3 minutes!
3. Mix in the Wet Ingredients:
Next, add the sourdough discard, egg, and vanilla extract to the creamed mixture. Blend everything together until well combined. Don’t be afraid to scrape down the sides of the bowl to make sure everything is mixed evenly!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout your flour mix.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined—try not to overmix, as this can make the cookies tough. A few lumps are perfectly fine!
6. Add Chocolate and Caramel:
Now, fold in the chocolate chips and caramel bits. Move carefully so you don’t break them up too much, and spread them evenly throughout the dough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Add Toppings:
Press a few extra caramel bits on top of each cookie for that ooey-gooey effect, and sprinkle a pinch of flaky sea salt on top to enhance the flavors!
9. Bake:
Place the baking sheets in the oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be golden brown, but the centers should remain soft and slightly underbaked—this is key to a chewy cookie!
10. Cool the Cookies:
Once baked, allow the cookies to rest on the baking sheet for 5 minutes. This helps them firm up before you move them to a wire rack to cool completely.
11. Enjoy:
Finally, serve your delicious salted caramel sourdough discard cookies warm, and enjoy the delightful balance of sweet, salty, and tangy flavors. Happy baking!
Can I Use Cold Butter Instead of Softened Butter?
It’s best to use softened butter for this recipe. Cold butter won’t cream as well with the sugars, resulting in denser cookies. If you forget to soften it, you can cut it into small pieces and let it sit at room temperature for about 15 minutes to bring it to the right consistency.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum, or add approximately 1/4 teaspoon to your mix to help mimic the structure of traditional flour.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much, it could be due to a few factors. Ensure your butter is properly softened, not melted, and consider chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape better while baking.
