MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough Chocolate Chip Cookies
Categories: Cookies
Yield: 18 Cookies

1/2 c Vegan butter (112 g);
- softened to room
- temperature
1/2 c Organic sugar (100 g)
1/2 c Brown sugar (100 g)
1/2 c Sourdough discard (100 g);
- room temperature
1 ts Vanilla extract (5 ml)
1 3/4 c All-purpose flour (210 g);
- sifted
1 tb Corn starch or
- tapioca starch or
- rice flour (8 g)
1 ts Baking soda (5 g)
3/4 ts Sea salt (4 g)
8 oz Vegan chocolate chips or
- chunks (227 g);
- chopped, more for topping
Flaky sea salt; for topping

Preparation time: 20 minutes
Cooking time: 15 minutes

These vegan sourdough chocolate chip cookies are about to up your
cookie standards. They're tender and chewy with a subtle sourdough
tang that'll have everyone asking, "What's the secret ingredient?"

Using a hand mixer or a whisk, cream together the vegan butter and
sugar for 5 to 7 minutes on medium speed, until completely creamed
together.

Add the sourdough starter and vanilla extract and mix together until
fully incorporated, around 1 to 2 minutes.

In a separate bowl, sift together the flour, corn starch, baking
soda, and sea salt.

Pour the dry mixture into the wet ingredients. Using a spatula,
gently mix until fully combined, about 1 minute.

Fold in the chocolate chips and stir until just combined.

Cover the cookie dough tightly or transfer to a sealed zipped bag.
Chill in the fridge for at least 2 hours, but I highly recommend
letting it chill for 24 hours for the best flavour if possible. You
can chill the cookie dough for up to 5 days.

Preheat your oven to 350?F (175?C). Line a baking sheet with
parchment paper or a silicone mat and set aside.

Scoop out the cookies, about 2 tb each, forming or rolling them into
round balls and placing them onto the lined baking sheet. Allow 3"
(8 cm) for each cookie. You may need two baking sheets or bake them
in batches. Keep the dough cold while doing this; don't let it get
warm to prevent too much spreading. Very lightly and gently press
down the tops of the cookies just a little bit before placing them
into the oven. Top with a few additional chocolate chips for the
prettiest cookies.

Place the cookies on the middle rack of the oven and bake for
15 minutes.

Remove immediately from the oven and top with some extra flaky sea
salt if desired. I also like to use a round bowl or a glass and use
it to round out the edges of the cookies to make them perfectly
circular.

Let them cool on the baking sheet for 5 minutes, then move the
cookies to a wire rack to cool completely.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
sourdough-discard-chocolate-chip-cookies/>

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