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sourdough maple walnut bites

Sourdough Maple Walnut Chocolate Chip Bites

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 2 sheet pan
  • 2 parchment paper sheet
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Wooden spoon
  • 1 Cookie scoop
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 120 gram unsalted butter softened
  • 80 gram light brown sugar packed
  • 60 gram granulated sugar
  • 1 large egg room temperature
  • 120 gram sourdough starter discard unfed
  • 80 milliliter pure maple syrup Grade A amber
  • 1 teaspoon vanilla extract
  • 220 gram all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon optional
  • 120 gram semi-sweet chocolate chips
  • 80 gram chopped walnuts toasted
  • 30 gram mini chocolate chips optional, for topping
  • flaky sea salt to finish, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper.
  • In a large bowl cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Whisk the egg, sourdough starter, maple syrup, and vanilla together in a medium bowl until smooth.
  • Add the wet mixture to the creamed butter and beat until fully combined and slightly glossy.
  • In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon.
  • Fold the dry ingredients into the wet mixture just until no dry streaks remain.
  • Stir in the chocolate chips and toasted walnuts until evenly distributed without overmixing.
  • Chill the dough in the refrigerator for 30 minutes to firm and develop flavor.
  • Scoop 1-tablespoon portions of dough onto prepared sheets spacing about 2 inches apart.
  • Top each scoop with a few mini chocolate chips if using and lightly press to adhere.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underbaked.
  • Sprinkle with flaky sea salt immediately after baking if desired and cool on the pan 5 minutes.
  • Transfer bites to a cooling rack to cool completely before serving.

Notes

Using unfed sourdough discard adds tang and moisture, so keep the dough chilled to prevent spreading; if your starter is very runny, add 1 to 2 tablespoons more flour to reach a soft, scoopable consistency. Lightly toasting walnuts deepens flavor and keeps them crunchy—toast in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool before mixing. For chewier bites, pull them at 10 minutes; for crisper edges, go closer to 12. Maple syrup strength varies—Grade A amber offers balanced flavor without overpowering the chocolate. The dough can be refrigerated up to 48 hours or frozen pre-scooped; bake from frozen adding 1 to 2 minutes. Store cooled bites airtight for 3 days or freeze up to 2 months.
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