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The Best Sourdough Walnut Chocolate Chip Cookies (Made from Discard)

Little House Big Barn
These sourdough walnut chocolate chip cookies are soft in the middle, crisp around the edges, and full of warm, nutty goodness. The sourdough adds a subtle tang that takes the classic chocolate chip cookie to a whole new level.
Print Recipe
Servings 2 dozen
Calories 222 kcal

Equipment

  • 1 Stand Mixer optional
  • 1 baking sheet

Ingredients
  

  • ¾ cup Butter, browned and then cooled
  • 1 cup Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 Egg
  • ½ TBSP Vanilla Extract
  • ½ cup Sourdough discard
  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cornstarch
  • 1 cup Milk Chocolate Chips
  • ½ cup Toffee Chips (I use Heath English Toffee Bits)
  • 1 cup Chopped Walnuts
  • Sea Salt for topping

Instructions
 

Cookie Dough Instructions

  • Combine browned butter, brown sugar, and granulated sugar in a stand mixer and mix until all creamed together.
  • Once the butter and sugars are well combined, add in the egg, vanilla extract, and sourdough discard until all the wet ingredients are fully incorporated.
  • In a separate bowl, combine the flour, baking soda, salt, and cornstarch and stir until mixed together.
  • Pour half of the dry ingredient mixture into the wet ingredients and mix together until there are no dry spots. Repeat again with the second half of the dry mixture until a dough forms.
  • Using a spatula, fold the chocolate chips, toffee bits and walnuts into the dough until evenly distributed.
  • Divide the dough into 24 balls of cookie dough (weighing around 50g each), and chill them in the refrigerator for 2 - 48 hours depending on the level of fermentation you want to achieve.

Making Cookies

  • Once the dough has chilled for a minimum of 2 hours and you are ready to begin baking, preheat your oven to 350 degrees.
  • On a baking sheet, place the balls of dough 2 inches apart from one another.
  • Bake the cookies for 10-15 minutes, or until they appear to be baked all the way through. They should have a firm center and golden, crispy edges.
  • Remove the cookies from the oven, and immediately sprinkle each cookie with a few flakes of flakey sea salt.
  • Allow the cookies 10 minutes to cool on the baking sheet before transferring them to a cooling rack.

Notes

Follow These Tips For The Best Results
  • Use quality chocolate – It’s the star of the show alongside that tangy dough.
  • Toast the walnuts – For a deeper, nuttier flavor, try toasting the walnuts before adding them.
  • Freeze for later – You can scoop and freeze the dough to bake fresh cookies anytime you like.
  • Don’t skip the chill time – It makes a big difference in texture and flavor.
NUTRITIONAL INFORMATION:

Total for the Whole Batch (24 Cookies):

  • Calories: 5,322
  • Carbs: 651.9 g
  • Fat: 290.3 g
  • Protein: 62.5 g

Per Dozen (12 Cookies):

  • Calories: 2,661
  • Carbs: 325.95 g
  • Fat: 145.15 g
  • Protein: 31.25 g