Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Mixing the Dough
- In a large mixing bowl, combine the slightly cooled melted butter, granulated sugar, and light brown sugar. Whisk or beat with an electric mixer until smooth and well combined.
- Beat in the large egg and vanilla extract until fully incorporated. Stir in the sourdough discard until no lumps remain and the mixture is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Baking the Cookies
- Drop rounded tablespoons of dough (or use a 1.5-ounce cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies may still look slightly soft in the middle.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an even chewier cookie, you can chill the cookie dough for at least 30 minutes (or up to 24 hours) before baking. This helps deepen the flavor and prevents spreading. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.