Easy Sourdough Matcha White Chocolate Almond Cookies (Soft and Chewy)

Easy Sourdough Matcha White Chocolate Chip Cookies (Soft and Chewy)

Easy Sourdough Matcha White Chocolate Almond Cookies (Soft and Chewy)

Course: Cookies

Cuisine: American

Prep Time: 20

Cook Time: 8

Total Time: 23

Servings: small cookies

Calories: 109kcal

Author: Marvellina

These cookies are made by incorporating sourdough discard starter into the cookie dough, giving them a complex flavor and a soft and chewy texture. They are so yummy and good use of sourdough starter discard.

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US Customary - Metric

Equipment

Ingredients

Dry ingredients:

95 g all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
7 g ceremonial-grade matcha powder

Wet ingredients:

60 g unsalted butter softened
80 g light brown sugar
1 egg yolk (room temperature)
60 g sourdough starter discard
1 ½ tsp vanilla extract

Other ingredients:

60 g white chocolate chips
35 gr roasted almonds or nuts of your choice, roughly chopped

Instructions

Prepare the cookie dough:

Take the starter out from the fridge to let it comes to room temperature before you mix it in with the rest of the ingredients
I use unfed sourdough discard that was about 3 days old. Because everyone sourdough starter is different, so the result may vary slightly. If your sourdough starter is more "liquid" in texture, the cookies may be "flatter". I feed my sourdough with bread flour and some rye, so they are pretty thick
Combine all the dry ingredients in a mixing bowl and set aside.
Use a sturdy spatula to mash the softened butter (not melty) with brown sugar until combined and creamy
In another bowl, whisk the egg yolk, sourdough discard, and vanilla until combined and the starter has loosened
Add the yolk mixture into the butter and stir to combine. Add the dry ingredient mixture and use a spatula to combine just until you don't see any more dry flour bits. Add the chocolate chips and chopped almonds. Fold to combine. Don't overwork the dough. It is kinda sticky

Portion the dough:

I use a non-stick cooking spray to spray the cookie scoop to manage the slightly sticky dough
Line two baking sheets with parchment paper. Use a cookie scoop to scoop about 2 Tbsp (about 57 grams) of cookie dough for a large cookie, and 1 Tbsp (about 24 grams) for small cookies, and roll it into a ball. Place them on a baking sheet, about 3 inches apart.

Chill the cookie dough: (optional)

If the cookie dough is really sticky, you can cover it and chill it in the fridge for 30 minutes. It will be easier to work with.

Baking:

Preheat the oven to 350 F (180 C) for a conventional oven, 330 F (165 C) for a convection oven
I recommend baking one tray at a time for the best result. Bake in the middle rack for 11-12 minutes (it took mine 12 minutes) for large cookies, and 8-9 minutes for smaller cookies (took mine 8 minutes), or until the edges are slightly golden brown and the middle is still really soft and looks underbaked. The cookies continue to bake even after they are out of the oven. So, DO NOT overbake the cookies

If your cookies don't flatten much:

Depending on your starter, sometimes the cookies may not flatten out much. When you take the cookies out of the oven, immediately bang the baking pan or cookie sheet on the counter several times, this helps to flatten out the cookies

If your cookies flatten too much:

If you notice that the cookies have flatten too much halfway during baking, take the baking pan out of the oven and immediately use a spoon to push the edge of the cookies towards the center. Return the pan back into the oven and bake. Repeat this again immediately when the cookies are done baking

Scoot the cookies (for round-looking cookies) - optional:

If you want a really round cookie, use a round cup or cookie cutter, slightly larger than your cookie so you won't "cut" into the cookie, and "scoot" the cookie by making a circle motion (refer to the short video). This has to be done when the cookies just come out straight from the oven.

Add more chocolate chips when they are still warm - optional:

Press a few more chocolate chips on top of the cookies while they are still warm. This is optional, it's more for a look. Let the cookies cool on the baking sheet for 10 minutes. They are very soft and you may be tempted to bake them longer, but they will firm up as they cool down. Transfer them to a cooling rack to cool completely

Store:

Store baked cookies in an air-tight container at room temperature for about a week

Nutrition