Sourdough Chocolate Chip Cookies

Ingredients

480g (4 cups) all-purpose flour

9.6g (2 tsp) baking soda

10.66g (4 tsp) corn starch/arrowroot

12g (2 tsp) salt (coarse salt)

336g (3 sticks) of browned unsalted butter, cooled

384g (2 cups) brown sugar

96g (½ cup) cane sugar

1 egg + 1 egg yolk

10g pure vanilla extract

240g sourdough discard

336g (1½ cups) semi-sweet chocolate chips

360g (1½ cups) milk chocolate chips

Preheat oven to 350°F.
Combine all dry ingredients in a bowl and set aside.
In a stand mixer or large bowl, combine the cooled butter and sugars. Mix until combined.
Add in egg and egg yolk, one at a time and stir until combined.
Add in vanilla and sourdough discard and mix.
Add in half of the dry ingredients then mix until just incorporated. Add remaining flour mixture.
Do not over mix or you'll have tough cookies.
If your mixture is too wet, add a tablespoon of flour at a time until it's a good texture. If it's too dry, add a little bit more melted butter.
Mix in your chocolate chips.
Make 1½-2 tablespoon size balls and place on a parchment lined baking sheet.
Cover with plastic and stick in the fridge for 30 mins.
Bake for 12-14 mins. Don't over bake!
Leave in the baking sheet for 5 minutes.
Remove from the baking sheet and place onto a cooling rack.

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