Discard Recipes

Yield: ~18 cookies (60 g each)

Texture: Tall, gooey, chewy, crisp‑edged, bakery‑level drama

⭐ Ingredients (all in grams)

Wet:

• 170 g unsalted butter, softened

• 150 g brown sugar

• 120 g white sugar

• 1 egg 

• 200 g active sourdough starter (fed 4–8 hrs prior, bubbly) 

• 2 tsp vanilla extract 

• ½ tsp butter extract (optional)

Dry:

• 320 g bread flour *see adjustments below for all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder *see adjustments below if using all-purpose flour

• ¾ tsp salt

Mix‑ins:

• 250 g semisweet chocolate chips (ot a mix of dark + semisweet)

🥣 Directions:

1. Cream butter + sugars

• Beat 3–4 minutes until pale and fluffy. This is what gives the cookie its lift + structure.

2. Add egg, active starter, and extracts

• Mix until glossy. Active starter adds chew + height, not sourness.

3. Add dry ingredients

• Mix until just combined — don’t overwork the gluten.

4. Fold in the chocolate chips

5. Chill the dough

• Refrigerate at least 4 hours, ideally overnight. (If you forget to bake, you can bake withing 5 days of mixing dough). Refrigeration is non‑negotiable for thickness + gooey center.

6. Scoop into balls. I recommend measuring the balls to around 60 grams each.

7. Bake

• Pre-heat oven to 350°F (177°C)

• Bake at 350°F (177°C) in the middle of the oven for 11-14 minutes.

• Edges set, centers still soft and slightly underdone.

8. Cool on the tray for 10 minutes so the center sets, then transfer to the cooling rack.

🍪 Why this works

• Active starter gives lift without tang 

• Bread flour = tall, chewy, dramatic cookies

💡 If using all-purpose flour over bread flour

• 350 g all purpose flour (increased from 320 g to match the bread flour structure)

• 3/4 tsp baking powder (slightly increased for lift)

Texture: cloud‑soft dough, gooey centers, caramelized bottoms Rise time: 1–2 hours (not overnight)

Starter: 100% hydration, bubbly and active

⭐ Dough Ingredients:

• 1 cup active sourdough starter

• ¾ cup warm milk

• 1 large egg

• ¼ cup (50 g) sugar

• ¼ cup (55 g) soft butter

• 3–3½ cups all‑purpose flour

• 1 tsp salt

⭐ Filling:

• ½ cup (110 g) soft butter

• ¾ cup (150 g) brown sugar

• 1 tbsp cinnamon

• Optional: pinch of cardamom or nutmeg

⭐ Cream Cheese Frosting:

• 4 oz cream cheese, soft

• 3 tbsp butter, soft

• 1 cup powdered sugar

• 1 tsp vanilla

• Pinch of salt

🔥 Directions

 1. Make the dough

• Mix starter, warm milk, egg, sugar, and butter until smooth.

• Add flour + salt and knead 5–7 minutes until soft and slightly tacky.

2. First rise (quick!)

• Cover and let rise 1–2 hours until puffy.

• Active starter = fast rise, no overnight needed.

3. Roll it out

• Roll into a 12×16 inch rectangle.

4. Add the filling

• Spread butter.

• Mix brown sugar + cinnamon and sprinkle evenly.

5. Roll + slice

• Roll tightly from the long side.

• Slice into 9–12 rolls.

6. Second rise

• Place in a greased pan.

• Let rise 45–75 minutes until noticeably puffy.

7. Bake

• Bake at 350°F for 22–26 minutes.

• Edges golden, centers soft.

• Use a kitchen thermometer and check the internal temp of the center roll. The temp should be 180-185°F for a gooey center or 190-195°F or a fully-set center (like you would get in a bakery)

8. Frost while warm

• Let the frosting melt into the spirals for maximum gooeyness.

🌟 Why active starter makes these insane

• Faster rise than discard

• Tang balances the sweetness

• Dough stays soft for days

• Rolls bake up taller and fluffier