THE BEST SOURDOUGH DISCARD CHOCOLATE CHIP COOKIES

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine all dry ingredients, except for sugars, in a bowl and set aside.

Step 2

2. In a stand mixer or large bowl, combine the cooled butter and sugars. Mix until combined.

Step 3

3. Add in egg and egg yolk, one at a time and stir till combined. Add in vanilla and sourdough discard and

Step 4

4. Add in half of the dry ingredients then mix till just incorporated. Add remaining flour mixture. Do not over mix or you'll have tough cookies.

Step 5

5. If your mixture is too wet, add a Tosp of flour at a time till it's a good texture, If it's too dry, add a little bit more melted butter.

Step 6

6. Mix in your chocolate chips.

Step 7

7. Cover with plastic and stick in the fridge for 30 mins. (can stay in the fridge up to 36 hours). After 30 mins of chilling, remove from the fridge (let come to room temp if chilled overnight), Make 2 Tbsp balls and place on parchment lined baking sheet.

Step 8

8. Preheat oven to 350 degrees F. and bake for 12 mins.

Step 9

Don't over bake! Remove from the oven and let sit on the baking sheet for another 3-5 mins then move to a cooling rack. Stays fresh for a few days in a ziplock bag.

Step 10

+ If you are getting "cakey" cookies back off on your flour by at least 1/2 a cup, if not more. These cookies should NOT be cakey. Can be subbed with 1:1 gluten-free flour or plant-based butter, if desired.

Step 11

+ This recipe makes a huge batch, so if you'd like to half it, you can. Just use one egg.

Step 12

+ These cookies can be rolled into dough balls, stored in a ziploc bag and frozen for up to 1-2 months, if desired. Bake 15-17 mins from frozen.