Sourdough Discard Chocolate Chip Cookies

Method

1. Preheat oven to 350°F. Line baking sheets with parchment, or use ungreased sheets.
2. Whisk flours, baking soda, and salt.
3. Cream butter, both sugars, and vanilla until creamy.
4. Add eggs and mix until incorporated, then mix in discard.
5. Gradually add dry ingredients and mix only until combined. Fold in chocolate chips.
6. Chill at least 30 minutes.
7. Scoop tablespoon-size portions about 2 inches apart. Optionally sprinkle with coarse salt.
8. Bake 8–10 minutes, until the edges are light golden and the tops are no longer wet-looking.
9. Cool 2 minutes on the sheet, then transfer to a rack.

Alternate method and storage

• Slice-and-bake option: form dough into logs, chill 1 hour, and slice into ½-inch rounds.
• Freeze prepared dough for up to 2 months.
• Bread Pitt policy: no nuts is good nuts.

The final frame

What success looks like

• Soft centers with slightly crisp edges
• Subtle sourdough tang
• Slightly thick, even spread
• Chocolate distributed throughout