Easy Kitchen Sink Sourdough Discard Cookies

If you’re like me, finding ways to use up sourdough discard can feel like a never-ending puzzle. We all know the guilt of tossing out that tangy starter, especially after carefully feeding and maintaining it for weeks. And let’s be honest – there are only so many pancakes and waffles you can make before your family starts giving you the side-eye at breakfast time.

That’s why these kitchen sink sourdough discard cookies have become my go-to solution: they’re easy to throw together, work with pretty much any mix-ins you have in your pantry, and turn that excess discard into something everyone actually wants to eat.

What Kind of Sourdough Starter Should I Use?

The great thing about using sourdough discard in cookies is that you can use it at any stage – whether it’s fresh discard from your morning feed or discard that’s been sitting in your fridge for a few days. The starter doesn’t need to be at its peak activity since we’re not relying on it for leavening in this recipe. Most bakers keep their starters at 100% hydration (equal parts flour and water), which works perfectly here, but don’t worry if yours is slightly different. Just make sure your discard isn’t too old or showing any signs of mold, and give it a quick stir before measuring since the liquid tends to separate as it sits.

Options for Substitutions

These cookies are super adaptable, and here’s what you can swap around:

• Sourdough starter: This recipe needs that tangy sourdough discard, but if you’re completely out, you can use 1/4 cup of plain yogurt or sour cream plus an extra 1/4 cup of flour to maintain the right consistency.
• Butter: You can use salted butter (just reduce the added salt to 1/2 teaspoon), or swap with dairy-free butter alternatives. Just avoid using liquid oils as they’ll change the texture too much.
• Mix-ins: The beauty of ‘kitchen sink’ cookies is that you can swap the chocolate chips, pecans, and pretzels with pretty much anything crunchy or sweet – try M&Ms, potato chips, different nuts, or dried fruit. Just keep the total amount of mix-ins to about 1 1/2 cups.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. Or use all white sugar – your cookies will just be a bit less chewy.
• Flour: All-purpose flour works best, but you can try whole wheat flour for up to half the amount. Using more than that might make your cookies too dense.

Watch Out for These Mistakes While Baking

The biggest challenge when baking sourdough discard cookies is using cold sourdough starter straight from the fridge, which can create lumpy butter chunks in your dough – instead, let both your starter and butter come to room temperature for at least an hour before mixing. A common mistake is overbaking these cookies, as they continue to firm up while cooling on the baking sheet – take them out when the edges are just starting to turn golden but the centers still look slightly underdone. To keep your mix-ins from breaking down too much, fold them in gently by hand at the very end rather than using an electric mixer, and consider chilling the dough for 30 minutes before baking to prevent excessive spreading. For the best texture, let these cookies cool on the baking sheet for 5 minutes before moving them to a wire rack – this helps them set properly without breaking apart.

What to Serve With Kitchen Sink Cookies?

These loaded cookies are perfect for pairing with your favorite drinks and making a cozy snack time extra special. A cold glass of milk is the classic choice – there’s nothing better than dunking these sweet and salty cookies into an ice-cold glass of whole milk or your favorite milk alternative. For the coffee lovers, these cookies taste amazing with a hot cup of coffee or espresso, especially since the sweet-salty combo plays really well with coffee’s bitter notes. If you’re serving these at a party or get-together, try setting up a little cookie station with both cold milk and hot beverages, letting everyone pick their perfect pairing.

Storage Instructions

Keep Fresh: These sourdough discard cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to add a piece of bread to the container – it helps keep the cookies soft and chewy, just the way they should be!

Freeze Baked: Already baked cookies? No problem! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Perfect for when you want just one or two cookies at a time.

Freeze Dough: The cookie dough freezes really well too. Roll it into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. When you’re craving fresh cookies, just bake them straight from frozen – just add an extra minute or two to the baking time. The dough stays good in the freezer for up to 2 months.

Preparation Time	15-30 minutes
Cooking Time	10-13 minutes
Total Time	75-105 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 300-320 g

Ingredients

• 1 cup packed brown sugar
• 1/2 cup chopped pretzel sticks
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (softened to room temperature)
• 1/2 cup white sugar
• 1/2 cup chocolate chips
• 1/2 cup chopped pecans
• 2 eggs (large, pasture-raised preferred)
• 1/2 cup sourdough starter (unfed discard works best)
• 2 cups flour
• 2 tsp vanilla essence (I use Nielsen-Massey brand)

Step 1: Preheat and Prepare Baking Sheet

Start by preheating your oven to 325°F.

While the oven is heating, line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Cream Butter and Sugar

In the bowl of an electric mixer, cream together the butter and sugar until the mixture turns light and fluffy.

This should take about 3-5 minutes and is essential for a well-textured cookie.

Step 3: Incorporate Wet Ingredients

Add the starter, eggs, and vanilla extract to the creamed butter and sugar.

Mix until everything is combined smoothly, ensuring an even distribution of ingredients.

Step 4: Mix in Dry Ingredients

Gently add the flour, salt, and baking soda to the wet mixture.

Mix these dry ingredients in until just combined to avoid overmixing, which can lead to tough cookies.

Step 5: Stir in Additions and Chill Dough

Fold in the chocolate chips, pecans, and pretzel pieces, making sure they’re evenly distributed throughout the dough.

Once mixed, cover and chill the dough in the refrigerator for 1 hour.

This helps the flavors meld and prevents spreading during baking.

Step 6: Scoop and Bake Cookies

After chilling, scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, ensuring adequate space between each ball.

Bake in the preheated oven for 10-13 minutes, or until the edges start to turn golden brown.

Step 7: Cool and Serve

Allow the cookies to cool on the baking pan for about 5 minutes to firm up slightly.

Transfer them to a wire rack to cool completely.

Enjoy the delicious combination of chocolate, nuts, and pretzels in every bite!