Sourdough Discard Apple Levain Bakery Style Cookies

Thick, gooey, and packed with cozy fall flavor—plus a tangy twist from sourdough discard.

These Sourdough Discard Apple Levain Bakery Style Cookies are my go-to when I want something warm, comforting, and just a little unexpected. The sourdough discard adds depth, the cinnamon chips bring a nostalgic bakery vibe, and the finely cubed apple gives every bite a juicy pop. They bake up tall and golden, with crisp edges and soft centers—perfect for selling at fall markets or a cozy night in.

Author: The Honey Buckle

Prep Time: ~20 minutes

Cook Time: ~10 minutes

Total Time: ~30 minutes

Nutrition (per cookie, if batch makes 20): Calories: 215 kcal | Fat: 10 g | Carbohydrates: 30 g | Sugars: 17 g | Protein: 2.5 | Sodium: 120 mg

Ingredients for Sourdough Discard Apple Levain Bakery Style Cookies

• 1 cup (227g) unsalted butter, cold and cubed

• 1 cup (200g) brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 teaspoon (4g) pure vanilla extract

• 2 large eggs (100g), cold

• 100g sourdough discard

• 2 teaspoons (5g) ground cinnamon

• 3½ cups (420g) all-purpose flour

• 1 teaspoon (5g) baking soda

• 1 teaspoon (5g) salt

• 1 teaspoon (3g) cornstarch

• 1 cup (90g) old-fashioned oats, uncooked

• 1 cup (170g) cinnamon chips

• 1 medium honeycrisp or green apple, finely cubed (approx. 160g)

• Pinch (~1g) sea salt, optional for topping

Instructions

• Prep your pans

  • Line two large aluminum cookie sheets with parchment paper.

• Preheat your oven

  • Set it to 410°F (traditional bake—not convection).

• Cream the butter and sugars

  • In a stand mixer with paddle attachment, beat cold cubed butter for 1 minute until fluffy. Add brown sugar and granulated sugar. Beat on high for 3 minutes until creamy.

• Add wet ingredients

  • Scrape down the bowl. Add sourdough discard, vanilla, and eggs one at a time, mixing well after each. Scrape again.

• Mix dry ingredients

  • Add cinnamon, flour, baking soda, salt, and cornstarch. Mix on low speed (or by hand) until just combined. Do not overmix.

• Add mix-ins

  • Reserve ⅛ cup of cinnamon chips for topping. Add oats, remaining cinnamon chips, and finely cubed apple. Make sure the apple pieces are about the size of chocolate chips for even baking. Mix gently until just combined.

• Shape the cookies

  • For large bakery-style: Divide dough into 8 baseball-sized balls (4 per sheet).

  • For smaller cookies: Divide into 20 balls (10 per sheet). Press reserved cinnamon chips on top and sprinkle with sea salt if using.

• Bake

  • Small cookies: 9–10 minutes

  • Large cookies: 11–12 minutes

    • Cookies should be golden on the edges, tall in the center, and gooey inside.

• Cool completely on the pan

  • Let them set before moving—this locks in the texture.

Tips/Variations:

• Swap cinnamon chips for white chocolate or chopped pecans.

• Want extra height? Chill the dough balls for 30 minutes before baking.

• These freeze beautifully—shape and freeze raw, then bake straight from frozen (add 1–2 minutes to bake time).