Sourdough Discard Cookies (Copy)

This is my favorite way to make chocolate chip cookies!

Ingredients:

• 3/4 cup flour

• 1 cup bread flour

• 1 teaspoon fine sea salt

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 cup chocolate chips

• 1/2 cup sourdough discard

• 1 large egg

• 1 teaspoon vanilla extract

• 8 tablespoon unsalted butter

• 1/2 cup light brown sugar

• 1/2 cup granulate sugar

Directions:

1. Activate your sourdough starter and keep 1/2 cup discard- (I typically activate with 40g bread flour + 20g water mix with starter and let it activate)

2. Whisk - bread flour, flour, baking soda, baking powder and salt into a bowl

3. Whisk in separate bowl- egg, vanilla extract, and discard until smooth

4. In the stand mixer - mix cold cubed butter, brown sugar and white sugar - beat low until small crumbles form (about 1 min), add in chocolate chips

5. Add in dry ingredients into stand mixer - beat on low speed until mixture is crumbly

6. Pour in egg mix - beat low until dough forms (time will vary here, everyone’s discard is different. Just watch your mixer and you may have to form the dough by hand at one point)

7. Form cookies into dough balls - I make mine about spoon size and flatten them a little

8. Chill cookies in fridge for 2 - 24hrs

9. Place cookies on parchment paper and bake for 15 -17mins

   **Fresh for 7 days - Freeze raw dough unto 3 months

Things I have learned:

• First and foremost, baking should always be fun!

• Everyone’s discard moisture will be different even my cookies vary a little with every batch. You know how sensitive sourdough is to its moisture.

• With that being said you may have to form most of the dough by hand if you do not see it forming.