Sourdough Chocolate Chip Cookies

Gather the ingredients.

Line 2 baking sheets with parchment paper.

In a large bowl, sift the flour, baking soda, and salt.

Cream the butter in a stand mixer or with a handheld electric mixer on medium speed until light and fluffy, about 4 minutes.

Scrape down the sides of the mixer bowl with a rubber spatula and add the granulated sugar and brown sugar. Beat again on medium speed until light and fluffy, about 5 more minutes.

Add the egg, sourdough discard, and vanilla extract and mix on low until just incorporated.

Add half of the sifted dry ingredients and mix on low for about 20 seconds. Then add the remainder and mix on low until just incorporated, being careful not to overmix.

Add the chopped chocolate and mix once more just until fully incorporated.

Preheat the oven to 350 F. Using a large cookie scoop (3 tablespoons), scoop the cookies onto the prepared baking sheets, leaving 2 inches between each cookie. Freeze the cookies for at least 20 minutes or overnight (you can freeze the cookies all together on one tray to save space if needed, then space them out before baking).

Bake in batches (2 sheets at a time) for 16 to 18 minutes, or until the center is visibly puffed and the edges are beginning to slightly brown. Allow the cookies to cool on the tray for about 5 minutes, then transfer to a baking rack to cool completely.