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 mixing bowl, cream together the unsalted butter and light brown soft sugar until well blended.
- Incorporate the medium egg, vanilla extract, and sourdough discard, followed by another mixing until fully combined.
- Sift in the plain flour, bicarbonate of soda, and sea salt, and mix everything together just until combined.
- Fold in the chocolate chunks until evenly distributed throughout the dough.
- Using a 5cm scoop or a heaped tablespoon, portion out the cookie dough onto a tray.
- Chill the dough in the freezer for at least one hour to enhance the cookie structure.
- Preheat the oven to 200ºC (or 180ºC fan) and line two large baking trays with parchment paper.
- Arrange the cookie portions on the trays with sufficient gaps in between, as they will spread during baking.
- Bake the cookies for 12-14 minutes, then allow them to cool completely on a wire rack.
Notes
Chilling the dough helps the cookies maintain their shape and texture while baking.
Feel free to substitute chocolate chunks with your favorite type of chocolate or nuts if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 197
- Sugar: 14 g
- Sodium: 99 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.