Sourdough Discard Chocolate Chunk Cookies

The perfectly chewy, crispy edge cookies you've been searching for.

These cookies are best after 24-72 hours of refrigeration. I know, that sounds like an eternity when you're craving a cookie, but I promise you it'll be worth the wait!

Ingredients:

• 220g unsalted butter

• 225g white sugar

• 110g light brown sugar

• 50g egg (1 large)

• 15g vanilla extract (1 tbsp)

• 100g starter (active or discard)

• ½ tsp cinnamon (optional)

• 1 tsp  salt

• 1 tsp baking soda

• 350g unbleached AP flour

• semi-sweet chocolate chunks

Directions:

1. Preheat oven to 375°

2. In a medium mixing bowl, mix butter and sugar until smooth, then add egg and continue mixing until combined. Add starter, vanilla extract, cinnamon and salt and stir until combined.

3. In a separate bowl, mix baking soda, flour and add chocolate chips.

4. Add the dry mixture into the wet and mix until fully incorporated.

5. Form cookies into balls and place them close together on a parchment lined baking sheet. Cover them with plastic wrap and place into the fridge for 1 hour. (Note: I find the cookies taste best after 24-72 hours of refrigeration, but they can be let in the fridge for up to 10 days. The dough can also be kept in the fridge for up to 1 month in a properly sealed bag or container.)

6. When ready to bake, preheat the oven to  375°F. Place cookies a couple inches apart on a baking sheet. (For thin and crispy cookies, press the tops down to flatten the balls into more of a disc shape.)

7. Bake cookies for 15 - 20 minutes or until desired crisp. Remove from the oven and allow them to cool before enjoying!

I love to see recipes come to life! Share your cookies with me by tagging @TorontoSourdoughMama on Instagram or Toronto Sourdough on Facebook