Ingredients
Scale
- 100g sourdough discard (about ½ cup, stirred to remove lumpy bits)
- 300g all-purpose flour (around 2½ cups)
- 3 tbsp sugar
- 120ml whole milk, warmed slightly (½ cup)
- 1 large egg, at room temperature
- 30g unsalted butter, melted (approx 2 tbsp)
- 1 tsp sea salt
- 1½ tsp instant yeast
Instructions
- Preheat the oven to 350°F. Line your baking sheets with parchment paper or silicone mats. Trust me, this step keeps cleanup easy and prevents sticking.
- Cream the butter and sugars: Grab your softened butter and both sugars. Mix them until the texture turns light and fluffy. If you’re like me and sometimes forget to pull the butter out ahead of time, here’s a hack: slice it thinly and let it sit for 10-15 minutes to soften quicker!
- Add wet ingredients: Stir in the sourdough discard and vanilla extract. Don’t panic if your discard smells extra tangy—that’s what gives these cookies their charm!
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and lemon zest (if using). Little tip: zest the lemon directly over the bowl to catch all those fragrant oils.
- Mix it all together: Slowly add the dry ingredients to the wet mixture. Stop as soon as it’s combined—overmixing can make your cookies tougher than your morning gym sesh.
- Fold in the blueberries: Be gentle here! Fold them in with a spatula to keep them from bursting. (Okay, some may burst, but that’s part of the charm, right?)
- Scoop and bake: Use a cookie scoop to portion dough onto your baking sheets. Leave about 2 inches between each cookie, because these babies spread.
- Bake until golden: Pop the cookies into the oven and bake for 12-15 minutes. They should look set around the edges but still soft in the middle.
- Cool completely (if you can wait!): Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up as they cool—though honestly, I never make it that far without sneaking one.