Sourdough Chocolate Chip Cookies recipe from the McGoldrick's

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.

Step 2

Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.

Step 3

In a separate large bowl, mix together flour, baking soda, baking powder and salt.

Step 4

Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.

Step 5

Fold in chocolate chips.

Step 6

Roll cookies into a ball using 3 tablespoons of dough per cookie. Place them 2 inches apart on a parchment lined cookie sheet.

Step 7

Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, leave them in the fridge for 12-24 hours best!

Step 8

Preheat the oven to 375°F.

Step 9

Bake for 10-12 minutes. The edges should start to turn a golden brown

Step 10

Remove from the oven and immediately transfer to a wire rack to cool cookies.