Ingredients
Dry Ingredients- ¾ cup + 1 teaspoon (95 g) all-purpose flour
- 1 cup + 1 teaspoon (125 g) bread flour (substitute if needed)
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ½ cup (125 g) sourdough starter discard
- 1 teaspoon (5 g) vanilla extract
- 8 tablespoons (113 g) unsalted butter (cold, cubed)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
Directions
- Mix Dry Ingredients: Whisk together the flours, sea salt, baking soda, baking powder in a small bowl. Set aside.
- Mix Wet Ingredients 1: In another bowl, beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
- Mix Wet Ingredients 2: Using a stand mixer with a paddle attachment, beat cold, cubed butter, light brown sugar, and granulated sugar until small crumbles form. Add chocolate chips and mix. Scrape down the sides.
- Combine and Chill: Add the dry ingredients and mix until crumbly. Pour in the egg mixture and mix until the dough comes together. Stir with a spatula to ensure full incorporation. Use a cookie scoop to shape into 12 balls. Chill for at least 2 hours (or 24 hours for the best results).
- Bake and Enjoy: Preheat the oven to 375°F (190°C). Bake for 15-17 minutes until golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Store baked cookies at room temperature for up to 7 days. Add a slice of white bread for freshness.
- Freeze unbaked dough for up to 3 months.
- Substitute bread flour with all-purpose flour if you desire a less chewy cookie.
Nutrition
- Total number of serves:1
- Calories:223kcal
- Carbohydrates:35g
- Protein:3g
- Fat:8g
- Cholesterol:36mg
- Sodium:227mg
- Potassium:54mg
- Fiber:1g
- Sugar:19g
- Calcium:22mg
- Iron:1mg
