Description
Quick, crave-worthy cookies with a perfect balance of chew, crisp, and rich chocolate flavor.
Ingredients
Scale
- 2 cups + 2 Tbsp all-purpose flour (measured correctly)
- 1½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
- 12 Tbsp unsalted butter, melted and cooled to 90°F
- 1 cup packed light brown sugar
- ⅓ cup granulated sugar
- ½ cup sourdough discard, ribbon-thin
- 1 large egg + 1 extra yolk
- 2 tsp vanilla extract
- 1⅓ cups semisweet chocolate chips, plus extra for topping
Instructions
- In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
- In another bowl, whisk melted butter, brown sugar, and granulated sugar for 30 seconds, then add egg, yolk, and vanilla until smooth, followed by sourdough discard.
- Fold dry ingredients into the wet mixture until no streaks remain, then gently stir in chocolate chips. Cover dough and chill 4–48 hours for best flavor.
- Preheat oven to 350°F (175°C). Portion dough into 65–70 g balls for large cookies (or 45 g for smaller ones) and place 3 inches apart on parchment-lined baking sheets.
- Bake one sheet at a time: 12–15 minutes for large cookies, 10–12 minutes for small cookies, until edges are golden and centers look set but still soft.
- Immediately press extra chocolate chips into the tops for a bakery-style finish. Cool on the sheet for 5 minutes, then transfer (with parchment) to a rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 16 large cookies
- Calories: 219 kcal
- Sugar: 17 g
- Sodium: 112 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
