U - Sourdough Discard Walnut Ginger Cookies

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U is for unfed starter.  I have made a number of cookies with sourdough discard.  Some were great, some just meh, and of course there were some total flops.  The pumpkin ones were loved by all, and this batch had universal acceptance as well.  They have lovely aroma and flavor from the ginger and walnuts, and if eaten warm, the chocolate is nice and melty.  They are somewhere between chewy and cakey in texture, kind of a fluffy/chewy, especially if you bang the sheet to knock some air out.  Next time I make them, I might try the Mrs. Fields method of a slow, low bake*, which supposedly avoids puffing and yields a chewier cookie as well.  But I was perfectly happy with how these turned out.  

They are just lovely with a glass of milk! 

Sourdough Discard Walnut Ginger Cookies
makes 18 cookies

½ cup butter
1 cup lightly packed brown sugar
1 egg + 1 egg yolk
¾ tsp vanilla extract
⅓ cup sourdough starter (a few days old or discard) + 1 tsp water if the starter is very fresh
1½ cups flour
½ tsp sea salt
¼ tsp cinnamon
¼ tsp ground ginger
¼ tsp baking powder
¼ tsp baking soda
1 cup roughly chopped toasted walnuts
¾ cup chocolate chips, white or dark
⅓ cup finely chopped crystallized ginger

In a medium bowl or saucepan, heat the butter until just melted.  Stir in the sugars, then mix in the egg, yolk, and vanilla until creamy. 

Gently mix in the water and sourdough starter until incorporated. 

Mix together the dry ingredients in a bowl.

Add to the butter mixture in a couple additions, then stir in the chopped walnuts, ginger, and chocolate chips.

Chill the dough for at least an hour.

Preheat the oven to 375ºF.

Drop the dough by 2 tablespoon scoops onto a parchment lined cookie sheet.  Flatten slightly.  (Dough will be sticky when it is room temperature.)

Bake for 12-14 minutes.  Bang the sheets to deflate the cookies a little if you want them less cakey.  Cool on a wire rack.  Store in an airtight container.

Normally I'm a pecan girl, but I really like the walnuts in these.

 
Nice smaller batch.  You can always double if you love them!


* I would try 16-18 minutes at 300ºF, checking at 15 minutes and see what the results are.  (Let them cool on the sheet for 10 minutes before moving to a rack.)

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with U or include ingredients or methods that begin with U:


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