This is the only sourdough discard chocolate chip cookie recipe you’ll ever need. Guaranteed to be a crowd pleaser at any gathering.

Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp vanilla extract
• 1 egg yolk
• 100g sourdough discard
• 160g AP flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 170g semi-sweet chocolate chips (can use more or less to your preference, and I like to use a couple of different sizes)

Optional topping:

• Chocolate chips
• Coarse sea salt

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a large mixing bowl, mix together butter and sugars until sugars are dissolved. Then add the egg yolk, vanilla extract, and sourdough discard and mix until well combined.

In a medium bowl, whisk together the flour, baking soda, and salt. Add your dry ingredients to your wet ingredients and mix them together until just combined. Add your chocolate chips and fold them into the dough.

Use a 1 tbsp scoop to form dough balls and space about 2″ apart. Bake for 7-9 minutes until edges are set and starting to brown.

Before transferring to baking sheet, while still hot, add a few more chocolate chips to the tops of your cookies, and a sprinkle of coarse sea salt. Transfer to a cooling rack and cool until the chocolate is set.