Ingredients
Scale
- 100 g unsalted butter
- 175 g light brown soft sugar
- 115 g sourdough discard
- 1 medium egg
- 1 tsp vanilla
- 250 g plain flour
- 1 tsp bicarbonate of soda
- pinch of sea salt
- 200 g chocolate chunks
Instructions
- In a bowl, beat together the unsalted butter and light brown sugar until creamy.
- Add the medium egg, vanilla extract, and sourdough discard, then beat again until well combined.
- Mix in the plain flour, bicarbonate of soda, and sea salt until just combined.
- Fold in the chocolate chunks, ensuring even distribution throughout the dough.
- Portion the cookie dough using a 5cm scoop or a heaped tablespoon.
- Chill the dough for at least one hour; for best results, place it in the freezer.
- Preheat the oven to 200ºC/180ºC fan and prepare two large baking trays with parchment paper.
- Place cookie portions on the trays, ensuring space between them as they may spread.
- Bake in the oven for 12-14 minutes and allow to cool fully on a wire rack.
Notes
For chewier cookies, ensure to chill the dough as suggested.
Feel free to substitute chocolate chunks with nuts or other mix-ins for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.