Soft, chewy cookies blending tangy sourdough discard with fresh blueberries and bright lemon zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1/2 cup sourdough discard
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tbsp lemon zest
1 1/2 cups fresh blueberries
Instructions
1. Cream butter and sugars until light and fluffy.
2. Mix in egg, vanilla, and sourdough discard.
3. Whisk dry ingredients and lemon zest in a separate bowl.
4. Gradually combine wet and dry ingredients until just mixed.
5. Gently fold in blueberries.
6. Chill the dough for at least 30 minutes.
7. Preheat oven to 350°F and scoop dough onto lined sheets.
8. Bake for 12–14 minutes until edges are golden.
9. Cool on sheet for 5 minutes before moving to a wire rack.
Notes
Use frozen berries without thawing to prevent bleeding.
Chill dough longer for a tangier sourdough flavor.
Store in an airtight container for up to 3 days.