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Macadamia nut and white chocolate sourdough discard cookie recipe

Easy Sourdough Discard Cookies with Macadamia Nuts and White Chocolate.


If you’re looking for a unique twist on traditional chocolate chip cookies, you’ll love this recipe for sourdough discard macadamia nut white chocolate chip cookies. Loaded with buttery macadamia nuts and sweet, creamy white chocolate chips, these cookies are the perfect treat for any occasion. Get ready to take your cookie game to the next level!



91 grams all-purpose flour 
91 grams spelt flour
2 grams baking soda
73 grams sugar
3 grams salt
36 grams sourdough discard
109 grams room temperature butter
54 grams (1 whole) egg
145 grams white chocolate chips, plus a handful for garnish
54 grams macadamia nuts, chopped, plus a handful for garnish


  1. Preheat the oven to 350°F (176°C).
  2. In a medium bowl, whisk together the dry ingredients.
  3. In a separate medium bowl, cream together the butter and sugar.
  4. Add the egg, then mix until fully combined.
  5. Add the sourdough discard; gently fold it into the batter.
  6. Add the flour, baking soda and salt mixture, then fold it into the batter, being careful not to over-mix the cookie dough.
  7. Add the chocolate chips and macadamia nuts; fold them in just to combine.
  8. Transfer the cookie dough to the fridge for 30 minutes to rest.
  9. 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.
  10. 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.
  11. 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.
  12. 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 before serving.