Chocolate Chip Cookies

Sastojci

1 stick of unsalted butter

39 grams granulated sugar

100 grams brown sugar

1 large egg yolk

1 teaspoon vanilla

36 grams white miso paste

60 grams sourdough discard

120 grams AP flour

½ teaspoon baking soda

1 cup bittersweet choco chips

Upute

First, brown the butter and let it cool. Then, cream it with the sugars. Beat in egg yolk, vanilla, miso, and your sourdough discard. Add flour and baking soda. Fold in your chocolate chips. Done!

I would let it refrigerate for 30 mins to an hour before baking. I use a 3-tablespoon cookie scoop for the perfect size. Bake at 350F for 13 mins. A generous sprinkle of flake sea salt as a finishing touch is a must IMO 🤌.

Enjoy! And don’t forget to follow me for more creative discard recipes.