Last updated on January 2nd, 2024 at 12:19 am

If you’re looking for a unique twist on traditional chocolate chip cookies, you’ll love this recipe. These sourdough discard cookies are packed with buttery macadamia nuts and creamy, sweet white chocolate chips, filling each bite with a range of textures and flavours. They’re a perfect treat for any occasion—birthday, barbecue, dinner party, you name it. Get ready to take your cookie game to the next level!

Macadamia nut and white chocolate sourdough discard cookie recipe

Introduction:

If you’re seeking a unique and delicious way to use your sourdough discard, this recipe is for you. Cue our delicious sourdough discard cookies, chock full of buttery macadamia nuts and creamy white chocolate chips. This is a perfect recipe for utilizing any leftover sourdough starter that you may have, which will actually help ensure your cookies are soft, chewy and full of flavour.

Using sourdough discard in your non-bread baking projects has many benefits. In addition to improving the flavor and texture of your baked goods, it will also help reduce food waste, repurposing excess sourdough starter that would otherwise wind up in the trash.

If you are new to baking sourdough, check out my guide on how to feed and maintain your sourdough starter. And if you’re interested in finding other unique and creative ways to utilize sourdough discard, I recommend you check out recipes like our sourdough discard brownie or sourdough discard tempura batter.

What is Sourdough Discard? And How Do I Use it in Cookies?

Sourdough discard refers to the portion of a sourdough starter that is removed and discarded before feeding the remaining starter. If you are just learning how to feed and maintain your sourdough starter, you can check out my guide on how I maintain mine here. Sourdough discard can be used to add flavour and texture to a variety of baked goods, including cookies.

In this post, I will guide you through the process of creating next-level cookies that utilize sourdough discard. Our cookies are incredibly delicious and sure to be a hit with everyone who tries them. They are soft and chewy, while boasting a unique flavour that will leave you wanting more. Plenty of mix-ins mean they’re packed with texture: crunchy, buttery macadamia nuts plus creamy, melt-in-your-mouth white chocolate chips (a downright heavenly match if you ask us). So, if you’re looking for a great way to use your sourdough discard and up your cookie game, this recipe is the one for you!

The Benefits of Using Sourdough Discard in Baking

There are many benefits to using sourdough discard in your baking, but the main reason I use it at home is to reduce waste. I am constantly feeding my sourdough starter, which requires a blend of high-quality flours that I’d rather put to good use than simply throw away! It also adds flavour and helps diversify your baking repertoire. For example, my kids love it when I make sourdough discard waffles and sourdough discard pancakes on the weekend. The starter adds an inimitable flavour and texture dimension to the recipes that just can’t be replicated by any other ingredients.

How to Make Sourdough Discard Cookies with Macadamia Nuts and White Chocolate

Weight	Ingredient	Bakers %
91 grams	All-Purpose Flour	50%
91 grams	Spelt Flour	50%
2 grams	Baking Soda	1.37%
73 grams	White Sugar	40%
62 grams	Brown Sugar	34%
3 grams	Salt	2%
36 grams	Sourdough Discard	20%
109 grams	Butter (Room Temperature)	60%
54 grams (1 egg)	Egg	30%
145 grams	White Chocolate Chips*	80%
54 grams	Macadamia Nuts (Chopped)	30%

*You can also use dark or milk chocolate chips. When I made this recipe the 2nd time I used equal parts, white and dark chocolate chip as pictured in the YouTube thumbnail above and love the results!

Sourdough Discard Cookies with Macadamia Nuts and White Chocolate Method:

Preheat the oven to 350°F (176°C).
In a medium bowl, whisk together the dry ingredients.
In a separate medium bowl, cream together the butter and sugar.
Add the egg, then mix until fully combined.
Add the sourdough discard; gently fold it into the batter.
Add the flour, baking soda and salt mixture, then fold it into the batter, being careful not to over-mix the cookie dough.
Add the chocolate chips and macadamia nuts; fold them in just to combine.
Transfer the cookie dough to the fridge for 30 minutes to rest.
Scoop the cookies (if weighing, I portion them into 60 gram balls) with a spoon and place them onto a Silpat or parchment paper–lined baking tray.
Bake the cookies for 12 to 13 minutes, then remove them from the oven and gently place a few additional chocolate chips and macadamia nuts on top. This will give the cookies a very nice aesthetic. You can also place chunks of dark chocolate on top to have that oozing chocolate look.
Put the cookies back into the oven for another 2 to 3 minutes and bake until fully cooked. The cookies should be golden brown but still very soft to the touch.
Allow the cookies to cool on the baking tray for 3 to 4 minutes before removing them and placing them onto a cooling rack.

Notes: Cookies can be stored in an airtight container for 2 to 3 days OR frozen for 2 to 3 weeks. I like to microwave them for 20 to 30 seconds to soften them up a bit just before serving.

Macadamia nut and white chocolate sourdough discard cookie recipe method

While this recipe is designed to be easy to follow, there are a few tips and tricks that can help you perfect your cookie recipe.

Measure ingredients precisely: Baking is a science that requires accurate measurements. Be sure to measure all ingredients precisely to achieve the desired texture and taste.
Use room temperature ingredients: Using ingredients that are at room temperature helps ensure that they mix together seamlessly and evenly.
Rest the dough: Resting the dough before baking helps prevent the cookies from spreading out too much and also enhances their flavour.
Don’t over-mix the dough: Over-mixing the dough can result in tough cookies. Mix the ingredients until they are just combined.
Use parchment paper or a Silpat: Lining your baking sheet with parchment paper or a Silpat helps prevent the cookies from sticking to the pan and makes for easy clean-up.
Don’t over-bake the cookies: Over-baking can result in dry, hard cookies. Be sure to remove the cookies from the oven as soon as they are lightly golden brown around the edges.

Variations on Sourdough Discard Cookies with Macadamia Nuts and White Chocolate

One of the best things about this sourdough discard cookie recipe is that it can easily be adapted and changed to make any number of cookie varieties. You can try and add different types of nuts, such as almonds, pecans, or walnuts, dried fruits and more. Here are a few substitution ideas:

Substitute the white chocolate chips for dark chocolate chips.
Add dried fruit, such as cherries or cranberries.
Add spices, such as cinnamon, nutmeg or juniper.
Add shredded coconut.
Adjust the recipe to make the cookies larger or smaller.
Add a sprinkle of flakey salt, such as Maldon salt, on top of the cookies for a sweet and salty flavour.
Use different types of flour, such as whole wheat, spelt or einkorn.
Add a touch of espresso powder for a subtle coffee notes.

Sourdough Discard Monster Cookies — A Sourdough Discard Cookie Variation – The Monster Cookie

Conclusion: The Delicious Results of Using Sourdough Discard in Your Cookies

Well folks, we’ve come to the end of our sourdough discard cookie journey, but don’t worry: this is the first of a few to come. We also are working on a sourdough s’mores and a sourdough monster cookie.

Who knew that something once destined for the trash can turn out to be so delicious? It’s like the ugly duckling of baking ingredients—discarded and unloved one moment, transformed into a beautiful swan of cookie perfection the next.

So go ahead, give this recipe a try, and impress your friends and family with your newfound baking skills. And if anyone asks how you made these delectable treats, just tell them you used sourdough discard. They’ll be impressed, and you’ll feel like a baking rockstar. Happy baking, my friends!

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