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sourdough discard chocolate chunk shortbread cookies

based off allison roman's internet famous cookie recipe, these addictive cookies also incorporate sourdough discard
Prep Time 10 minutes
Bake Time 15 minutes
Total Time 2 hours 25 minutes

formula

dough formula
  • 220 g cold salted butter (2 sticks)
  • 50 g light brown sugar (1/4 cup packed)
  • 68 g granulated sugar (1/3 cup)
  • 100 g sourdough starter discard
  • 5 g vanilla extract (1 tsp)
  • 75 g buckwheat, spelt, or rye flour (½ cup)
  • 175 g all purpose flour (1½ cups)
  • 115-165 g semisweet or dark chocolate chunks (4-6 oz)
optional but strongly recommended, for outside
  • granulated sugar
  • flaky or coarse sea salt

method

make
  • cream butter and sugars together until light and fluffy, about 3 min with an electric mixer. beat in remaining wet ingredients until well mixed.
  • scrape sides of bowl, and add in flours. mix until just blended. then, fold in chocolate chunks.
  • split dough in half. using a plastic ziploc or caran wrap, roll each piece of dough into a log, about 2-2.5" in diameter. at this stage, dough can kept in the freezer for up to a month to be baked at a later date.
  • pop in fridge and chill until firm, about 2 hours.
bake
  • preheat oven to 350°F. take out log from fridge. if baking from freezer, i'd recommend taking it out and putting it in the fridge the night before.
  • optional: roll and press log in granulated sugar for crispy sweet edges. the dough should be cold, firm but soft enough such that the sugar sticks to the outside on its own.
  • cut logs into 1/4"ish inch circles, and place 1" apart from each other on a thick sheet pan or sheet pan with parchment paper.
  • optional: sprinkle each cookie with a bit of sea salt. flaky preferred, but coarse works in a pinch.
  • bake for 12-15 min, until edges just begin to turn golden brown. let cool for a few minutes.
  • watch everyone around you give into their willpower as the cookies disappear. enjoy!