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Sourdough Discard Chocolate Chunk Cookies

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Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sourdough discard unfed
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 8 oz dark chocolate chopped into chunks (or chips, if that’s what you’ve got)
  • Flaky sea salt for sprinkling optional, but highly encouraged for drama

Method
 

  1. Preheat your hope. Set the oven to 350°F (175°C). Line a baking sheet with parchment paper. Or don’t—life is chaotic, live on the edge.
  2. Cream the butter and sugars. Beat the butter, brown sugar, and granulated sugar together until they’re light, fluffy, and pretending they have their life together.
  3. Add the wet crew. Mix in the egg, vanilla, and sourdough discard. It may look a bit curdled or suspicious—don’t panic. Discard likes to make a dramatic entrance.
  4. Whisk the dry team. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Combine forces. Stir the dry ingredients into the wet until just combined. Fold in those gorgeous chocolate chunks like you’re tucking them into bed.
  6. Scoop & sprinkle. Drop by heaping tablespoons (or a cookie scoop, if you’re fancy) onto the sheet. Sprinkle with flaky salt for that salted chocolate magic.
  7. Bake & breathe. 10–12 minutes, just until the edges are set but the centers are still a little soft. Let them cool for a few minutes before devouring—long enough to whisper “this is my dinner now” in peace.