Ingredients:

226g Vegan Butter, Room Temperature

248g Brown Sugar

100g White Sugar

2 tsp. Vanilla

1/2 cup Sourdough Discard

1 tsp. Salt

2 tsps. Baking Soda

450g All Purpose Flour

1 cup Semi-sweet Chocolate chips, or preferred chocolate chips

Method: 

(see pictures and video tutorial below the steps)

Step 1: In a stand mixer, cream together the butter and sugars on medium speed. It should be light and fluffy, about 5 minutes of whipping. 

Step 2: Add the sourdough discard and vanilla. Mix until fully combined. 

Step 3: In a separate bowl, sift together the salt, baking soda, and flour. Add the flour to the stand mixer. Mix for 10 seconds, then pause. Repeat. This gets the dry ingredients mixed in a little so they don't go flying out of the mixer. Mix on low speed for another 20 seconds. While there are still dry spots in the dough, add the chocolate chips and mix until just combined. 

Step 4: Place in a glass container in the fridge overnight. 

Step 5: Preheat the oven to 350 degrees F. Line 2-3 trays with parchment paper. 

Step 6: While the oven preheats, portion out the dough. I used a small ice cream scoop (roughly 2 tbsps. or 1/8 cup of dough). Place the dough balls 1.5 inches apart on a baking sheet. With smaller dough balls, I got about 30 cookies! 

• If you want thinner, crispier cookies, press the dough balls down firmly. If you want them slightly doughier/chewier, press the dough balls lightly until they resemble the shape of a hockey puck. 

Step 7: Bake for 8 minutes, flip the pan, and bake for another 3 minutes. If the cookies are light golden brown on the edge, they're ready. Increase time on the second flip, taking out when the edges just start to brown. Allow to cool on the tray before storing in an air-tight container.