Sourdough Discard Chocolate Cookies from Dirt and Dough

Sourdough Discard Chocolate Cookies - made dough July 30, 2025 from Dirt and Dough

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 cup sourdough discard, 100% hydration and unfed

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mini semisweet chocolate chips (I used toffee bits)

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar on medium speed until well combined, light and fluffy, 2-3 minutes.
2. Add sourdough discard and mix until well combined, scraping down sides and bottom of bowl to keep mixture even textured.
3. Add egg and vanilla extract, mixing until just combined. Do not overmix.
4. In a separate bowl, stir together flour, cocoa powder, baking soda and salt. Add  to butter mixture in 3 additions, mixing on low speed until just combined after each addition and no floury streaks remain. Fold in chocolate chips.
5. Cover and chill briefly (30 minutes) before portioning into golf-ball size dough balls. Cover dough balls and chill another 2-3 hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on prepared baking sheets. Bake 13-14 minutes or until edges are set and middles no longer look shiny or raw.
7. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.m

Yes, I'm still keeping my sourdough starter alive (at least at the time I made these) by using the discard in various recipes. 

This one made for cakey chocolate cookies. Cakey isn't my favorite when it comes to cookie textures. I like them chewy, dense, chewy-dense but not really cakey.

Not much of a tang from the sourdough but the discard did make the dough rather sticky. I froze the dough balls first but they still weren't super-hard when frozen. They spread a bit but I did the swirling trick to make them smaller, dense and more uniform in appearance.

I didn't have mini chocolate chips and only a handful of regular chocolate chips so I emptied the remaining half a bag of toffee bits into the dough instead. That worked well enough to add a little sweetness and crunch to the cookies.

Soft and Chewy Rolo Cookies from Sweetest Menu

Soft and Chewy Rolo Cookies - made dough July 30, 2025, modified from Sweetest Menu 

1/2 cup unsalted butter, melted and cooled slightly

1/2 cup (90 grams) brown sugar

1/4 cup (50 grams) granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups (210 grams) all-purpose flour

1/2 teaspoon baking soda

pinch of salt, optional

1/2 cup dark or milk chocolate, chopped

1 cup Rolos, roughly chopped, plus extra for garnishing tops of cookies

1. Stir together melted butter, brown sugar, granulated sugar, vanilla extract and egg until well combined.
2. Add flour, baking soda and salt, if using, and stir until soft dough forms.
3. Fold in chopped chocolate and Rolos.
4. Cover and refrigerate for at least 1 hour.
5. Portion into dough balls, cover and chill or freeze for several more hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 9 - 10 minutes or until edges are set and middles no longer look raw. Remove from oven and gently press Rolo halves over tops of cookies. Let rest on baking sheets for 5-10 minutes then transfer to wire rack to cool completely.

Despite the title of these cookies, I didn't use Rolos. Instead I "stuffed" them with Sanders Milk Chocolate Sea Salt caramels that I got from Costco. I love those things. I can't eat more than one in one sitting but I love them. Which means the Costco jar lasts me a long time if I don't use them in baking.

They seemed perfect to use for these cookies as they're far superior to Rolos. I made the dough and formed flat discs of small dough balls to flatten and form around each caramel. Make sure to pinch the seams closed and roll into a ball so caramel doesn't risk leaking out during baking. The dough is a little soft so I recommend freezing them first before baking.

I liked these cookies. The cookie itself is similar to a chipless chocolate chip cookie or a brown sugar cookie and you can't go wrong with stuffing it with a milk chocolate covered caramel. It's deceptively simple but makes for a nice bite-sized treat. Don't make the cookies too big as you want the caramel square inside to be the main feature and with just enough cookie surrounding it to provide a surprise in that first bite.

Crave Cookies review #13 - Dubai Crookie

Crave Cookies review #13: Dubai Crookie - visited August 27, 2025

It's been awhile since I've done a review of Crave Cookies because - you guessed it - it's been awhile since I've had a Crave cookie. Or, in this case, a "crookie" or a combination of a croissant and a cookie.  And just when I got done reviewing Crumbl's Dubai brownie offering and saying the Dubai chocolate bandwagon is an expensive fad I'm not really jumping on, I went and got a Dubai chocolate dessert the very next week (insert self eyeroll).

In my defense, I was getting treats for a couple of my fellow food bank volunteers as it was the birthday of one of them. The birthday girl was going to get her favorite white chocolate caramel macadamia on tap for this week. I asked my other friend what she wanted from this week's offerings and she chose the Dubai Crookie. I was curious about it and wanted to see how it held up against the Crumbl brownie version but I could hardly ask my friend if I could have a bite of the crookie I got her, right? Right? So I got my own.

The regular Crave cookie is $4.49. The crookie had an upcharge of $3 so it was $7.49. But I'd had Crave's original crookie before and liked it so I thought the steep upcharge was justified since you're essentially getting a croissant and a cookie.

I have good things and not good things regarding this particular crookie. The good things all come with caveats. IF you're sharing this with 3 other people and IF you all can eat it within minutes of purchasing it, then this is good and it's worth being over $8 including tax. Shortly after purchase the croissant is crispy and flaky and the combination is decadent and indulgent. However, it's messy to eat. Don't try eating this in your car after you buy it. Not unless you want croissant flakes, crumbs and smears of melted chocolate and pistachio cream all over your car.

I only had a test bite when I bought this and left the rest for later as I was on my way to my food bank shift then had lunch with my fellow volunteers afterward. So I didn't properly try this until later that day/night. That turned out to be a mistake as the Dubai Crookie wasn't very good by then. The croissant had staled and was rubbery. It was still messy to eat because of the drizzle of melted chocolate and pistachio cream on top. Unlike the original Crave crookie, there was no cookie baked on top. Instead, the cookie was only in the middle. But that cookie in the middle was way too underbaked and was just a slab of chocolate mush, not even fudgy-set chocolate. There wasn't enough kataifi to make it crunchy like the Crumbl Dubai brownie so it was just mushy. Flavor-wise it wasn't anything special. Still couldn't taste the pistachio and I don't know if that's just how anything Dubai chocolate is or not. Much as I hate to waste food, I will admit I didn't even finish half of this and ended up throwing the rest away. It wasn't worth the calories or the upcharge after all. Sorry, Crave, but your original crookie was way, way better.

Crumbl Cookies review #98 - Dubai Chocolate Brownie

Crumbl Cookies review #98: Dubai Chocolate Brownie - visited August 22, 2025

I have not jumped on the Dubai Chocolate craze. I started seeing it everywhere in every form of baked good/dessert and even drinks and while normally I would be curious and try it, I saw it so often from multiple places that I figured it was just hype and another fad. The contrarian in me was like "nah, what's the fuss?"

Apparently I'm in the minority on this one as it took me three tries to find it in stock at my local Crumbl. The first time I went into the store, it was sold out on the first day. After that, I learned to check the status on the Crumbl app before I bothered to go to the store again. I finally chanced upon it "in stock" yesterday morning when I was out getting a jump start on my errands.

This had a couple of strikes going in. Beyond the fad/hype/craze that my contrarian self wasn't crazy about, this had an upcharge of $2.99, the highest I've seen so far on a Crumbl dessert . The total came to $8.10 at my store, a bit expensive for a brownie. Plus the nutrition info clocked this at over 1,000 calories. That's just crazy-town, even for Crumbl. And if you can tell from the picture of the brownie in the box, it wasn't like it overflowed the box either in terms of size.

I had no idea what kataifi was but figured that and the pistachio qualified it for the "Dubai" moniker as that seemed to be the common theme for all things "Dubai chocolate".

To cut to the chase, I ended up liking this brownie. The brownie itself wasn't as cloyingly rich as other Crumbl brownies I've tried but it was still rich enough. What made the brownie for me was the crunch from the kataifi. It was reminiscent of feuilletine, which I love, but a bit straw-ish seeming because of its shape. I didn't really taste the pistachio though, just chocolate and the crunch. The milk chocolate layer on top was good but even the drizzle of pistachio cream didn't taste of pistachio,

Do I think it was worth the $2.99 upcharge? Not really. Is it worth 1,010 calories? Also not really. I ate about a fifth of it and walked on the treadmill for an hour (hey, the new season of Wednesday on Netflix was a good way to pass that time) to offset those calories. It was delicious and I enjoyed it but if anything Dubai Chocolate is more expensive and contains that many calories, I'll probably let this fad pass me by.

Sourdough Vanilla Cake from Farmhouse on Boone

Sourdough Vanilla Cake - made July 24, 2025 from Farmhouse on Boone 

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/4 cup butter, softened

1/4 cup coconut oil, melted

1 1/2 tablespoons vanilla

1/2 cup sourdough starter

1 cup water or milk

3 large eggs

Buttercream Frosting

1 cup unsalted butter, room temperature

4 cups powdered sugar

1/4 cup heavy cream

1 tablespoon vanilla extract

1/2 teaspoon salt

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder and salt.
3. Add softened butter and mix to combine.
4. In a separate bowl, combine sourdough starter, milk, eggs, melted coconut oil and vanilla.
5. Slowly add the wet ingredients to the butter-flour mixture. Mix on low speed to incorporate then increase speed to medium. Beat until smooth, scraping down the sides and bottom of bowl to keep mixture even-textured.
6. Pour into prepared pan and smooth top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely before frosting.
7. Make frosting: in the bowl of a stand mixer fitted with the whisk attachment, beat softened butter until smooth and creamy.
8. Add powdered sugar, 1 cup at a time, and mix on low speed after each addition. Once all of the powdered sugar has been incorporated, increase speed to medium and beat until smooth and fluffy. Add whipping cream, salt and vanilla and whisk for 1-2 more minutes. Spread evenly onto cooled cake.

I haven't been too thrilled with some of the sourdough discard recipes I've been trying so I might stop for awhile and/or let my starter die. Plus still struggling to write these blog posts because life feels heavy so apologies in advance that some of these posts get curt. I will admit I'm trying to find joy where I can and some days, I don't succeed.

The flavor of this cake was okay but I didn't love the texture. It was cakey, because, hello, it's a cake but I think my preference is for cakes that have more of a pound cake texture. Plus I wasn't wild about the frosting. I'm not a buttercream fan and that's what this was. 

This isn't too sweet so if you want more sweetness, try using a simple vanilla glaze instead of frosting.

Lemon Cake from My Grandma's Pie

Lemon Cake - made July 6, 2025 from My Grandma's Pie 

2 cups (250 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup vegetable oil or melted coconut oil

1 cup (200 grams) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup fresh lemon juice

2-3 tablespoons lemon zest

Optional add-ins for extra moisture and flavor

1/2 cup sour cream or Greek yogurt

1/4 cup milk or buttermilk

Lemon Glaze

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round or loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together oil, sugar, eggs and vanilla extract until smooth and slightly fluffy.
3. Stir in lemon zest and lemon juice. If using sour cream or yogurt, add now for additional moisture.
4. In a separate bowl, sift together flour, baking powder, baking soda and salt.
5. Gradually add the dry ingredients to wet ingredients, alternating with milk or buttermilk if using. Mix on low speed until just combined. Do not overmix.
6. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Lemon Glaze: whisk together powdered sugar and lemon juice util smooth. Drizzle over cooled cake.

In an attempt to bring a little sanity and normalcy to my small corner of the world, I made this lemon cake to share with my fellow volunteers at the food bank. I made a small version for the taste test and the baked the rest of the batter in a loaf pan so I could slice it up and pass out the slices to the volunteers at our mobile harvest distribution.

The texture was a bit dense, which I like, but also probably because I underbaked it just slightly. Not on purpose but because the toothpick test was misleadingly crumb-free when I poked it in the center. It could've used a few minutes longer in the oven.

Still, it was pretty good with the right balance between lemon and vanilla. It was a little fragile though so I'm glad I wrapped each piece in plastic wrap before I gave them out. I added the optional sour cream and buttermilk for the moisture factor and am glad I did as this was a nice moist cake. Don't be shy about using the lemon zest to get that lemon flavor punch. And I always know something’s a hit when one of the volunteers asks me for the recipe. It’s the most sincere compliment a baker can get so I was happy to share both the cake and the recipe.

Chewy Sourdough Peanut Butter Cookies from Heart Beet Kitchen

Chewy Sourdough Peanut Butter Cookies - made dough July 5, 2025 from Heart Beet Kitchen

95 grams unsalted butter, softened

240 grams granulated sugar

40 grams brown sugar

125 grams creamy peanut butter

75 grams sourdough discard

1 large egg

1 1/2 teaspoons vanilla extract

185 grams all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon + extra pinch fine salt

1. Cream butter for 1 minute on medium high. Add granulated sugar and brown sugar, beating until combined and fluffy, 1-2 minutes.
2. Add peanut butter and sourdough discard, mixing until combined.
3. Add egg and vanilla, mixing until just combined. Scrape down the sides and bottom of bowl to keep mixture even textured.
4. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add dry ingredients in two additions, mixing on low speed after each addition, until no floury streaks remain.
5. Cover dough and chill for 2 hours. Portion into golf-ball size dough balls, cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper.
7. In a small bowl, add granulated sugar. Roll each dough ball in the sugar, coating completely. Evenly space on baking sheets. Bake for 10-12 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheets for several minutes before transferring cookies to wire rack to cool completely.

Not all the sourdough discard recipes I've tried have turned out but this one did. It's a soft peanut butter cookie that's chewy in the middle and a little bit crisp at the edges. 

I'm not sure it needed to be rolled in sugar before baking unless you want that extra sweetness but that's how peanut butter cookies are usually coated to pair the sugar sweetness with the peanut butter.

As always, if you want to punch up that peanut butter flavor, add peanut butter chips. If you want the peanut butter-chocolate flavor combo, add chocolate chips. This recipe seems pretty versatile so you can get creative with your add ins. It would also hold up well if you want to use chunky peanut butter instead of creamy.

Panera Chewy Chocolate Chip Cookies from Tasty on My Mind

Panera Chewy Chocolate Chip Cookies - made dough June 29, 2025 from Tasty on My Mind 

1 cup butter, room temperature

1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoons vanilla extract
4 1/3 cups all-purpose flour, unbleached
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 bag mini semi-sweet chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, shortening, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
2. Add eggs, one at a time, and beat on low speed after each addition just until combined. Add vanilla and mix until combined.
3. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add dry ingredients to butter mixture in 3 additions, beating on low speed after each addition until just combined. Stir in chocolate chips until evenly disbursed.
4. Portion dough into golf-ball size dough balls. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 12-15 minutes or until edges are set and middles no longer look raw. Let cookies rest on baking sheet for several minutes before transferring to wire rack to cool completely.

I'm late getting this post up as it's past National Chocolate Chip Cookie Day but, not surprisingly, there are many other things going on and chocolate chip cookies, as much of a comfort food as they are, especially when you're emotionally eating, don't rank as high as human rights, women's bodily autonomy, the disdain towards vaccines in a time of Covid resurgence and measles making a comeback, humanitarian aid being denied to "the least among us" and again, the litany goes on.

But I'm trying to follow the advice of reasonable, rational people like Heather Cox Richardson, Jay Kuo, Dan Rather, Marc Elias, Joyce Vance, Robert Reich and many others. Their advice has been consistent: it's easy to be overwhelmed during these times so it's important to rest and to find joy where you can. Even small pockets of joy can sustain you for the long haul. And we are in it for the long haul.

So my little pocket of joy today is this recipe for Chocolate Chip Cookies that's billed as a Panera copycat. I haven't had Panera's chocolate chip cookies enough to assess whether this is a reasonable copycat but I can tell you this is a great chocolate chip cookie recipe.

The dough handles beautifully and you can see from the pictures that this stays thick and doesn't spread too much. The edges are crisp and the caramelized brown sugar flavor comes through well. If you want a good amount of chocolate in each bite, go with mini chocolate chips as those mini chips get more evenly disbursed through the dough.

If you're going for comfort food, this one's pretty comforting.

Vanilla Pound Cake from View from Great Island

Vanilla Pound Cake - made June 20, 2025 from View from Great Island 

1 1/2 cups cake flour

1/8 teaspoon salt

1/4 teaspoon baking soda

1/2 cup unsalted butter

1 1/4 cups granulated sugar

1 tablespoon vanilla paste or 1 1/2 teaspoons vanilla extract

3 large eggs

1/2 cup buttermilk

Glaze

1 1/2 cups powdered sugar

1 tablespoon vanilla bean paste

1 tablespoon milk or more as needed

1. Preheat oven to 325 degrees F. Lightly spray a 9 x 5 loaf pan with nonstick cooking spray. Line with parchment paper to be able to easily lift out the loaf.
2. In a medium bowl, sift together flour, salt and baking soda; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla until light and fluffy, 3-4 minutes.
4. Beat in the eggs, one at a time, mixing after each addition. Mix in buttermilk.
5. On low speed, add dry ingredients, mixing after each addition until just combined.
6. Pour into prepared pan and smooth top. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool on wire rack.
7. Make the glaze: in a small mixing bowl, whisk powdered sugar and vanilla with milk to create a thick, spreadable glaze with no lumps. Spread over cooled cake. Let glaze set before cutting and serving.

I've had good luck with recipes from View from Great Island before but this one didn't seem to work out for me. The inside texture on mine didn't look as good or fluffy as on their original blog post. Maybe I beat the batter too much and incorporated too much air into it. Or I didn't bake it long enough, as evidenced by the sinking in the middle. 

I also didn't bake it in a single regular-size loaf pan but in a couple of mini ones as well as a little round paper baking cup. The flavor was fine but I didn't love the texture. Plus, yeah, hey, the world is still barreling towards fascism around us so it's hard to get excited about cake. Release the files.