Ingredients
Scale
- 100 g unsalted butter
- 175 g light brown soft sugar
- 100 g sourdough discard
- 1 medium egg
- 1 tsp vanilla
- 225 g plain flour
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- pinch of sea salt + extra
- 300 g chocolate chunks
Instructions
- Preheat the oven to 200ºC/180ºC fan and line two large trays with parchment paper.
- In a mixing bowl, beat together the unsalted butter, light brown sugar, and sourdough discard.
- Add the medium egg and vanilla extract; mix until combined.
- Incorporate the plain flour, cocoa powder, bicarbonate of soda, and a pinch of sea salt; mix until just combined.
- Fold in the chocolate chunks evenly into the dough.
- Portion the cookie dough using a 5cm scoop or a heaped tablespoon.
- Place the portions on the prepared trays with enough space in between for spreading.
- Bake for 11-13 minutes; optionally sprinkle with extra sea salt upon removing from the oven.
- Allow the cookies to cool on the trays for 15-20 minutes.
Notes
For a different flavor, try adding nuts or dried fruit alongside the chocolate chunks.
Store cookies in an airtight container to keep them fresh longer.
Adjust baking time slightly if you prefer chewier or crisper cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.