Sourdough Chocolate Chip Cookies

Ingredients

• 3/4 cup plus 1 tsp (95 g) all-purpose flour
• 1 cup plus 1 tsp (125 g) bread flour
• 1 tsp (5 g) fine sea salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 large egg
• 1/2 cup (125 g) sourdough starter discard
• 1 tsp (5 g) vanilla extract
• 8 tbsp (113 g) unsalted butter, cold and cubed
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (100 g) white granulated sugar
• 1 1/2 cups (340 g) semi-sweet or milk chocolate chips

Instructions

1. Use a whisk or fork to mix the bread flour, all-purpose flour, baking soda, baking powder, and salt in a small bowl. Set aside.
2. In a separate small bowl, use a whisk or fork to beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
3. Place the cold, cubed butter, light brown sugar, and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low speed until the mixture forms small crumbles, 45–60 seconds. Add the chocolate chips and mix on low speed for 30–45 seconds. Scrape down the sides of the bowl.
4. Add the dry ingredients and mix on low speed until the batter starts to become a crumbly mixture, 20–30 seconds. Pour in the egg mixture and mix on low speed until the dough comes together and starts to pull away from the sides of the bowl, 20–30 seconds. Use a spatula to stir the batter, ensuring all ingredients are fully incorporated.
5. Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours (24 hours is best).
6. Bake in a preheated 375°F (190°C) oven for 15–17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.