Sourdough Chocolate Chip-Toffee Cookies
- 1/2 cup butter, at room temperature
- 1 cup dark brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1/4 cup sourdough starter discard what you remove before feeding your sourdough starter
- 1/2 teaspoon baking powder
- 1 1/3 cup flour
- 1 cup mini bittersweet or semisweet chocolate chips
- 1/2 cup chocolate-covered toffee bits I used Heath bar bits, not their bit o’brickle which is just toffee, no chocolate. Or break up your own chocolate-covered toffee or Heath bar
- sea salt
- Line 2 cookie sheets with silicone baking mats or parchment. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, discard, and vanilla extract and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms.
- Fold in the chips. Cover and allow to sit in a cool place (or your refrigerator) for 1 hour.
- Preheat the oven to 350.
- Form cookies by dropping 1 heaping teaspoon of dough two inches apart.
- Flatten slightly then bake until light brown, about 14 minutes. Slide them out on the baking mat on to a cooling rack and allow them to cool 1-2 minutes on the baking mat/parchment on the wire rack before removing them to cool directly on the wire rack.
How can you not love a recipe a recipe that uses up sourdough discard and can go from pantry to oven in about 15 minutes? I find sourdough cookies to be a bit too tangy at times so that’s why I added chocolate-covered toffee bits to the mix–it makes it a little sweeter but gives it a caramel flavor that mellows out a possibly too tart discard.