MINI CHOCOLATE CHIP SOURDOUGH DISCARD COOKIES

Say goodbye to prepackaged cookies and hello to your new favorite mini chocolate chip cookie!

INGREDIENTS:

• 1.5 cup unbleached BREAD flour (can sub all purpose, see notes)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 0.5 cup unsalted butter room temperature

• 1 cup DARK brown sugar (light will work in a pinch)

• 0.5 cup sourdough starter discard (unfed)

• 1 egg

• 3 teaspoons vanilla extract

• ¾ cup mini semi-sweet chocolate chips

INSTRUCTIONS:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or use a silicone baking mat.

• In bowl of a stand mixer, cream together the butter and dark brown sugar until very well combined. Add in the sourdough discard. Mix until blended.

• Add in the egg and vanilla, blend again until combined.

• In a small bowl, whisk together the flour, baking soda and salt.

• Add the dry ingredients into the wet ingredients. (I usually do half at a time).

• Gently stir in the chocolate chips.

• Roll cookie dough balls (about one TBS of dough per cookie) and place onto a baking sheet 2 inches apart.

• Bake on the middle rack until about 7 minutes. (Times will vary)

• Let the cookies cool on the baking sheet about 5 minutes. This will allow them to continue cooking a few more minutes - and they will flatten as they set.

• Then, transfer to a cooling rack or let cool on the counter.

NOTES:

• Sourdough discard: This is the part of the sourdough starter that does not get fed (if removing from fridge, allow it to come to room temperature before mixing)

• FLOUR: You can use all purpose flour, but the bread flour gives these an exceptional texture.

• STORAGE: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.