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Sourdough Discard Chocolate Chip Cookies with Walnuts

Soft, chewy sourdough discard chocolate chip cookies made with butter, mild olive oil, light brown sugar, whole-wheat flour, and walnuts.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 22
Course: Cookies, Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 tbsp softened real butter (85 g)
  • 6  tbsp mild olive oil (90 ml)
  • 1/2 cup sourdough discard, fed or unfed (120 g)
  • 1/3 cup packed light brown sugar 70 g
  • 1 large egg at room temperature
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup + 2 tbsp | unbleached all-purpose flour 140 g
  • scant 1/4 cup | whole-wheat flour 28–30 g
  • 1/2 tsp baking soda
  • scant 1/2 tsp | table salt or fine sea salt
  • 1 1/4 cups chocolate chips or chunks 200–220 g
  • 1/2 cup roughly chopped walnut pieces 60 g

Method
 

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, mild olive oil, and brown sugar until smooth and lightly combined, about 1–2 minutes. Beat in the sourdough discard, egg, and vanilla until creamy.
  3. Add the all-purpose flour, whole-wheat flour, baking soda, and salt. Mix on low just until a thick, sticky dough forms. Fold in the chocolate chips and walnuts by hand.
  4. Scoop the dough into portions of approximately 2 tablespoons each. Place on the prepared baking sheets, leaving space between cookies. Keep the dough mounds tall and rounded; do not flatten them.
  5. Bake for 12–14 minutes, until the edges are lightly golden and the centers still look soft and substantial.
  6. Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool

Notes

Store in an airtight container at room temperature for up to one week, or freeze for up to three months