Sourdough Chocolate Chip Cookies

Method

1. Beat the softened butter, brown sugar or coconut sugar, granulated sugar, and sourdough discard until light and fluffy.
2. Add the egg, egg yolk, vanilla, and salt, then mix until smooth and fully combined.
3. Whisk the all-purpose flour, pastry flour, baking powder, baking soda, and starch together in a separate bowl.
4. Add the dry ingredients to the wet ingredients and mix just until combined, taking care not to overmix.
5. Fold in the chocolate chips until evenly distributed.
6. Check the dough texture; it should feel soft and workable like play dough, not sticky or crumbly.
7. Scoop or shape the dough into cookies and place them on a tray or baking sheet.
8. Freeze the shaped cookies while you heat the oven to 400 degrees Fahrenheit.
9. Bake for 8 to 11 minutes, until the edges are set and the tops are just beginning to color.
10. Let the cookies rest on the pan for several minutes before moving them so the bottoms finish baking.

Cook's notes

• The original source listed about 1 cup of sourdough discard; this version rounds that to 1 cup.
• The original source did not include a yield; servings are estimated at 24 standard scoop-sized cookies.
• If you are making the dough ahead, refrigerate the shaped cookies instead of freezing them.

Variations

• Use a single duck egg in place of the egg and yolk.
• For a cakier cookie, use 2 large eggs instead of 1 egg and 1 yolk.