Sourdough Discard Chocolate Chip Cookies

In a medium-sized mixing bowl, whisk the dry ingredients. Set aside.
243 grams All-purpose flour, ¾ tsp Baking Soda, ¼ tsp Baking Powder, 1 tsp Kosher Salt
In a large mixing bowl, whisk the wet ingredients until no clumps of brown sugar remain and the mixture is thick.
13 TBS Unsalted Butter, 100 grams Granulated Sugar, 143 grams Dark Brown Sugar, 1 Egg, 2 tsp Vanilla Extract, 100 grams Sourdough Discard
Whisk the dry ingredients into bowl of wet ingredients until most of the flour is incorporated (don't overmix). Add the roughly chopped chocolate to the batter and use a spatula to fold it in.
10 oz Semi-sweet Chocolate
Chill the cookie dough for at least three hours and up to three days.
Place oven racks in the top and bottom thirds of the oven and preheat the oven to 350ºF (177ºC).
Line two or three baking pans with parchment paper (or only one if making a small batch).
Use a #20 cookie scoop (or 3 TBS, about 53g each) to form the cookie balls and space them at least two inches apart on a baking sheet. I can fix six at a time on one half baking sheet. The recipe makes 18-20 cookies.
Bake for 8 minutes. Then, lift the pans a few inches above the racks and drop them so that the centers deflate (this is called the pan-banging method and will create crispy edges with a gooey center).
Rotate and switch the pans to bake evenly, bake for another two minutes, and pan bang the cookies again.
Repeat at least one more time (bake another two minutes and pan bang) for a total of 12-14 minutes until the edges of the cookies are crinkled, set, and dark brown.
Cool for at least five minutes on a wire rack and sprinkle the tops with flaky salt.
Flaky Salt

Sourdough Discard Chocolate Chip Cookies

Equipment

Ingredients

Instructions

Notes