Ingredients:

  • 1 cup (240g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) sourdough discard (unfed)
  • 2 large eggs
  • 2 teaspoons (10ml) vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (5g) flaky sea salt
  • 1 1/2 cups (270g) chocolate chips (semisweet or dark)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine softened butter, brown sugar, and granulated sugar.
  3. Beat on medium speed until light and fluffy.
  4. Mix in the sourdough discard until well combined.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Stir in vanilla extract.
  7. In a separate bowl, whisk together flour, baking soda, and sea salt.
  8. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  9. Gently fold in chocolate chips with a spatula.
  10. Use a cookie scoop or tablespoon to portion the dough onto prepared baking sheets, spacing them at least 2 inches apart.
  11. Bake in preheated oven for 12-15 minutes, or until the edges are golden brown but the centers remain soft.
  12. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.