Sourdough Discard White Chocolate Macadamia Nut Cookies

Chewy-in-the-middle, crispy-edged sourdough discard cookies loaded with white chocolate chips and buttery macadamia nuts. Cornstarch keeps them soft and tender while the discard adds subtle depth.

Ingredients

• 113g (1/2 cup) unsalted butter
• 80g (1/3 cup packed) brown sugar
• 75g (1/3 cup) granulated sugar
• 100g sourdough discard
• 1 egg yolk
• 4g (1 tsp) vanilla extract
• 150g (1 1/4 cups) all-purpose flour
• 10g (1 Tbsp) cornstarch
• 3g (3/4 tsp) baking powder
• 3g (3/4 tsp) baking soda
• 3g (1/2 tsp) salt
• 210g (1 1/4 cups) white chocolate chips
• 120g (1 cup) chopped macadamia nuts

Directions

Key ingredients

Baking Soda & Baking Powder · Cornstarch · Vanilla Extract

1. Preheat oven to 375°F convection (400°F standard) and line a baking sheet with parchment paper.
2. Beat the butter and both sugars for 1 minute. Add the sourdough discard and egg yolk, and mix on medium-high speed until light and fluffy. Add the vanilla and mix to combine.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add to the wet ingredients and mix until a dough forms.
4. Chop the macadamia nuts and fold them into the dough along with the white chocolate chips.
5. Scoop the dough into 35-gram balls (about 12 per sheet) and space them evenly on the parchment.
6. Bake for 9-10 minutes, until puffed with crispy edges. For a uniform round shape, run a large biscuit cutter around each cookie immediately after removing from the oven.
7. Cool on the sheet for 5 minutes, then transfer to a cooling rack to finish setting before eating.

Notes

Toast the macadamia nuts briefly in a dry skillet or in the oven before chopping to deepen their buttery flavor and add crunch. Use fresh or young sourdough discard for the mildest flavor; older, more-fermented discard lends a more noticeable sour tang. Cornstarch is what keeps these soft and tender with crisp edges, so don’t skip it. The dough freezes well as pre-scooped balls for baking later, and refrigerating overnight allows a longer fermentation for enhanced flavor and sourdough benefits. Store baked cookies in an airtight container at room temperature for up to 3-4 days. Adapted from Amy Coyne at Amy Bakes Bread.