These Salted Caramel Sourdough Discard Cookies are a real treat! Soft and chewy, they mix the tanginess of sourdough with sweet caramel and a hint of salt. Yum!
Making these cookies is so much fun, and the smell while baking is irresistible. I love sharing them with friends over coffee—it’s the perfect combo! Who can resist that salty-sweet goodness? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for sweet recipes as it allows you to control the overall saltiness. If you’re in a pinch, you can use margarine or coconut oil. Just be aware that the texture might change slightly.
Sourdough Discard: This recipe calls for unfed sourdough discard. If you don’t have any on hand, you can replace it with plain yogurt or buttermilk. It’ll keep that moisture and tangy flavor!
Brown Sugar: Brown sugar adds moisture and a deep flavor. If you don’t have any, you can use white sugar, although the cookies will be a little less chewy. You can also mix in a bit of molasses for that rich flavor!
Chocolate Chips: I love using semi-sweet chocolate chips, but feel free to mix it up! You could use dark chocolate, milk chocolate, or even white chocolate. They all bring a unique taste.
Caramel Bits: These are so convenient! If you can’t find them, you can chop up soft caramels. Just make sure they aren’t too hard or they won’t melt correctly in the cookies.
How Do I Ensure the Perfect Texture for Cookies?
The texture of cookies can make or break your baking experience! Here are some tips to achieve that soft and chewy cookie texture:
- Make sure your butter is softened but not melted. This helps create a nice air pocket for fluffiness.
- Avoid over-mixing your dough once you add the dry ingredients. Mix until just combined to keep them tender.
- Using a cookie scoop helps to keep the size uniform, ensuring even baking.
- Don’t overbake! Pull them out when the edges are golden but the centers look soft. They’ll continue to cook as they cool.
- Lastly, sprinkle that flaky sea salt on while they are warm. It not only adds flavor but helps balance the sweetness!
How to Make Salted Caramel Sourdough Discard Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed, at room temperature)
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (175g) chocolate chips or chunks
- 1 cup (160g) salted caramel bits or soft caramel pieces, chopped if large
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes of prep time and 10-12 minutes for baking. Be sure to let them cool on the baking sheet before transferring them to a wire rack. Total time, including cooling, is about 30-40 minutes. Perfect for a quick treat!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats. This will prevent the cookies from sticking!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat until the mixture is light and fluffy. This usually takes about 2-3 minutes!
3. Mix in Wet Ingredients:
Now, add the sourdough discard, egg, and vanilla extract to the butter and sugar mixture. Beat until everything is fully combined and creamy. Your batter should be smooth at this point!
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the dry ingredients, which is important for even baking.
5. Mix Dry with Wet:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to over-mix! We want those cookies to stay soft and yummy.
6. Add Chocolate and Caramel:
Now for the fun part! Fold in the chocolate chips and caramel bits until they’re evenly spread throughout the dough. It’s going to smell amazing!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoon-sized balls of dough onto your prepared baking sheets. Be sure to leave about 2 inches between each cookie; they’ll spread while baking!
8. Bake Your Cookies:
Pop the baking sheets into the oven and bake for 10-12 minutes. Look for lightly golden edges and soft centers. They will continue cooking a bit after you take them out of the oven.
9. Sprinkle with Sea Salt:
As soon as you remove the cookies from the oven, sprinkle the tops with flaky sea salt while they’re still warm. This gives that perfect salty-sweet touch!
10. Cool It Down:
Let the cookies cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack where they can cool completely. This step ensures the cookies hold their shape and don’t get mushy.
11. Enjoy!
Now it’s time to serve! Enjoy your delicious Salted Caramel Sourdough Discard Cookies with a glass of milk or your favorite beverage. Each bite is a perfect blend of salty, sweet, and that fantastic sourdough flavor. Enjoy every crumb!
Can I Use a Different Type of Sugar?
Absolutely! You can replace brown sugar with white sugar, but the cookies may be less chewy. If you have light or dark brown sugar, either will work well, with dark giving a richer flavor. Just skip the granulated sugar for a richer, denser cookie!
Can I Freeze These Cookies?
Yes! You can freeze the cookie dough before baking. Just scoop the dough into balls and place them on a baking sheet to freeze until firm, then transfer them to an airtight container or freezer bag. When you’re ready to bake, simply pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want them to stay soft and chewy, add a slice of bread to the container—this helps retain moisture!
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or buttermilk as substitutes. Each option adds moisture and a slight tanginess that mimic the sourdough flavor!