• In a mixing bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
  180 g All-purpose flour, ¼ tsp Kosher Salt, ¼ tsp Baking Soda, ¼ tsp Baking Powder
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand electric mixer), combine the softened butter, sugars, and peanut butter. Scrape the sides of the bowl to ensure the butter is completely incorporated.

  Pour in the sourdough discard, egg, and vanilla extract and mix for a couple of minutes until the mixture is pale and creamy.
  113 g Unsalted Butter, 250 g Peanut Butter, 100 g Light Brown Sugar, 100 g Granulated Sugar, 120 g Sourdough Discard, 1 tsp Vanilla Extract, 1 Egg
• Turn off the mixer and dump all of the dry ingredients into the bowl. Then, carefully pulse the mixer to combine and mix on low speed for a minute until no floury spots remain.
• Cover and chill in the refrigerator for at least an hour and up to a few days to fully hydrate the flour, let the flavors meld, and make portioning out easier.
• Preheat the oven to 350ºF (177ºC) and line two baking sheets with parchment paper or a silicone baking mat.

  Use a 2 TBS cookie scoop or spoon to portion out about 24 cookies (34g each), roll into balls, and place onto the baking sheets with a couple of inches in between them.

  Use the palm of your hand to flatten them slightly and then use the tines of a fork or four small wooden dowels to create a hash or criss cross pattern on the cookies. Sprinkle the tops with optional flaky salt or raw sugar.
  Flaky salt or raw sugar
• Bake one sheet of cookies at a time in the middle rack for 15-17 minutes or until the edges begin to brown.

  Cool for a few minutes on the pan and then transfer the cookies to cool completely on wire racks.

Chocolate Dip (optional)

• Place chocolate chips or chopped chocolate in a microwave-safe bowl with the coconut oil. Heat and stir in 10-second intervals until the chocolate is completely melted. Alternatively, melt the chocolate and oil over a hot water bath.

  Dip the cooled peanut butter cookies into the chocolate and place on a wire rack to harden and cool. Sprinkle the chocolate with more flaky salt or sugar if you like!
  113 g Semi-sweet Chocolate, 2 TBS Refined coconut oil