Tiny Batch Sourdough Discard Choc Chip Cookies

(Makes ~6–8 cookies)

Ingredients:

• 50g sourdough discard (unfed is fine)

• 35g brown sugar (~2 tbsp, packed)

• 25g granulated sugar (~2 tbsp)

• 45g vegan butter or butter (~3 tbsp), softened

• 1 tsp vanilla extract

• 50g all-purpose flour (~⅓ cup + 1 tbsp)

• ⅛ tsp baking soda

• Pinch of salt

• 30–40g chocolate chips (~2–3 tbsp)

  
  

Instructions:

1. Mix wet stuff: In a bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.Add discard + vanilla. Stir until smooth.

2. Add dry stuff: Sprinkle in the flour, baking soda, and salt. Mix until a dough forms.Fold in chocolate chips like you mean it.

3. Chill (literally): Chill the dough in the fridge for 30 minutes if you want them thick and chewy. Or don’t — I’m not the dough police.

4. Bake: Preheat oven to 350°F (175°C).Scoop into ~1 tbsp balls, place on parchment-lined sheet.Bake 9–11 minutes or until the edges are golden and the centers look juuust underdone (they’ll finish as they cool).