Sourdough Chocolate Chip Cookies #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder and salt until evenly mixed.
2. In another large bowl, whisk the melted butter (cooled to 90°F), brown sugar and granulated sugar until well blended. Add the egg, extra yolk and vanilla and whisk until smooth, then whisk in the sourdough discard.
3. Fold the dry ingredients into the wet until no streaks remain, then stir in the chocolate chips just until distributed. Do not overmix. Cover and chill for 4 to 48 hours.
4. Preheat the oven to 350°F (175°C). Scoop 65–70 g balls for large cookies or 45 g balls for small ones onto parchment-lined baking sheets spaced 3 inches apart, and roll lightly into balls.
5. Bake one sheet at a time: 12–15 minutes for large cookies or 10–12 minutes for small ones, until the rims are golden and the centres look soft but no longer wet and shiny.
6. While the cookies are hot from the oven, press extra chocolate chips into the tops.
7. Cool for 5 minutes on the sheet, then move them, parchment and all, to a rack.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggBrown sugarBreadChocolate chipSourdough bread