Sourdough Chocolate Chip Cookie — The Boy Who Bakes

Large cookie scoop. 53g/each. makes 30-32 cookies. ~12min at 375 is best. Or ~17 minutes at 350 degrees (spread out more)

First batch used salted butter and none addition. 250 grams dark morsels 250 grams semi sweet Regular granulated sugar. Mixed with hand mixer. In the fridge for 24ish hours. Baked 350 for 10:30 min - swapped and turned. Another 10:30 min. Beautiful, chewy, tasty cookie. Next batch will retire unsalted butter and normal amount of salt added.

So far the best chocolate chip cookie I've ever made.

Perfect thickness and chew! Definitely going to be a regular use of my discard. Froze a bunch of the dough which will be a nice treat for later, I had tried baking two of the frozen dough balls in the air fryer and can't get the same chew as the original batch so will just do 320F for 17-18 min in the oven next time.

Also works to use two whole eggs, although they will lack a certain chewiness.