Cookies are always a welcome treat any day of the week. These cookies use a sourdough discard based cookie batter that is super versatile. Heath is a classic candy bar that is a simple english-style toffee covered in milk chocolate. When you mix it all up to make these Heath Sourdough Cookies, you are sure to be a serving up a baked good!
As always, let me clear – there is no recipe or direction for making the sourdough discard. You have to already have a sourdough starter that you are maintaining. Sourdough discard is a bit misleading – as it’s not “garbage,” it just means the portion of starter that you don’t use to make a loaf of bread when you are feeding your starter.
Substitutes and Variations:
This recipe is specifically for the Heath chocolate covered toffee pieces to be mixed in. That said, this recipe for the dough is a base that can be used for just about any sort of chunk or chip or nut mix ins. So you want to make chocolate chip walnut cookies with it? Go for it!
Suggestions for Sides:
Once cooled, these cookies have a solid texture, making them perfect for making ice cream sandwiches. The food scoops make the cookies all come out basically the same size and shape, but you can also use a wide mouth mason jar lid to spin each cookie to make them perfectly round.
Tools that may make this recipe easier:
I find a Dutch Whisk to be the best for hand mixing doughs. I started using them to mix my sourdough loaves, but now I use it for most every dough that I make. Parchment paper is also a great way to make sure your cookies are sticking to the pan without adding more oil.
Now Let’s Get Cookin’!
Heath Sourdough Cookies
Equipment
Ingredients
- 1 cup Butter melted
- ¾ cup White Sugar
- ¾ cup Brown Sugar
- ⅓ cup Sourdough Discard
- 2 Eggs
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Salt
- 2½ cups Flour
- 2 cups Crushed Heath bar
Instructions
- Combine eggs, sourdough discard, sugars and vanilla extract in a large bowl. Stream in melted butter while continuously whisking to fully incorporate.
- Next add the flour, salt and baking soda. Again, whisk until full combined.
- Now fold in heath bar pieces.
- Cover bowl and place in refrigerator for at least 30 minutes (up to 24 hours) **At least 2 hours is ideal.
- Preheat oven to 375degF.
- Use a food scoop to portion out cookies onto a parchment covered baking sheet. Bake for 12-14 minutes (should be slightly golden on top). Remove from the oven and then remove cookies to the cooling rack. Repeat until all of the dough is baked.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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These sound incredible! I was just saying to my mom the other day that I absolutely love parchment paper and can’t believe I used to bake without it.