Got sourdough discard? Stop throwing it away. Make these cookies instead.
Chewy edges. Soft centers. Buttery macadamias. Sweet white chocolate. And that secret weapon—sourdough discard—adds a subtle tang that makes these completely unforgettable. No starter? Use Greek yogurt as a hack.
Makes 18-20 cookies.
Step-by-Step Instructions
Cream and Mix
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Beat butter, brown sugar, and granulated sugar until light and fluffy.
Add egg, sourdough discard, and vanilla. Mix until combined.
Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl.
Gradually add to wet ingredients, mixing just until combined. Don’t overmix.
Add the Good Stuff
Fold in white chocolate chunks and chopped macadamia nuts.
Bake
Scoop dough onto baking sheets (2 inches apart).
Bake for 10-12 minutes until edges are golden brown. Centers will look slightly soft.
Cool on the sheet for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 10 minutes | Chill Time: Optional (30 min for thicker cookies) | Bake Time: 12 minutes | Total Time: 22-52 minutes
Yield: 18-20 cookies
Difficulty: Easy
Storage Notes
- Counter: Store in an airtight container for up to 5 days. They stay chewy.
- Freezer (dough): Scoop and freeze dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes.
- Freezer (baked): Freeze baked cookies for up to 2 months. Thaw or microwave 10 seconds.
