Sourdough Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (227 g) softened
• 1 cup white granulated sugar (200 g)
• 1 cup coconut sugar (or light brown sugar packed) (200 g)
• 2 large eggs
• 3/4 cup sourdough discard (170 g)
• 2 teaspoons vanilla extract (8 g)
• 3 cups all purpose flour (405 g)
  • or 250 g AP, 155 g whole wheat
• 1 teaspoon baking soda (6 g)
• 1/2 teaspoon baking powder (2.5 g)
• 1 1/2 teaspoon salt (7 g)
• 2 cups chocolate chips (340 g)

Instructions

1. In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
2. Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
3. In a separate large bowl, mix together flour, baking soda, baking powder and salt.
4. Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
5. Fold in chocolate chips.
6. Rest on the counter for 4-6 hours.
7. Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best!
8. Roll into balls or press into a lined cookie sheet, score, and flash freeze. You should be able to remove them from the pan and store in freezer bags for ready to bake cookies
9. To bake: preheat the oven to 375°F.
10. Bake for 10-12 minutes. The edges should start to turn a golden brown
11. Remove from the oven and immediately transfer to a wire rack to cool cookies.

Notes

I find baked from fresh these cookies have a cakey almost bready texture but from frozen they are more soft and chewy (which I like better).