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 bowl, beat together the butter, light brown sugar, and sourdough discard.
- Add the egg and vanilla, then beat the mixture again until well combined.
- Mix in the plain flour, cocoa powder, bicarbonate of soda, and a pinch of sea salt until fully incorporated.
- Fold in the chocolate chunks until evenly distributed throughout the batter.
- Using a 5cm scoop or a heaped tablespoon, portion the cookie dough and place it on the prepared trays, leaving space between each cookie as they will spread while baking.
- Bake in the preheated oven for 11-13 minutes, and sprinkle with a little extra sea salt right after removing from the oven if desired.
- Allow the cookies to cool for 15-20 minutes on the trays.
Notes
For softer cookies, do not overbake them.
Using high-quality chocolate chunks will enhance the flavor of the cookies.
The dough can be refrigerated for up to 3 days if you want to bake them later.
Nutrition
- Serving Size: 1 cookie
- Calories: 204
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.