Original recipe

Equipment

Ingredients

Steps

Note: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can.

Dough

1. In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugars on medium speed until smooth. This can take 2-3 minutes. Make sure there are no lumps of butter.
2. Add in the sourdough discard and mix until completely smooth.
3. Use a spatula to scrape the sides and bottom making sure everything is combined.
4. Add in the egg and vanilla extract and mix just until combined.
5. Do not over-mix.
6. In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine.
7. Add the dry ingredients into the wet ingredients. Adding only a little bit at a time. Mix just until incorporated.
8. Fold in the chocolate chips.
9. Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.

Baking

1. Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.
2. Preheat the oven to 350ºF.
3. Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
4. Roll into balls and place on the prepared baking sheets at least 3" apart. 12 cookies can fit on the sheet.
5. Bake for 11-12² minutes then give them a little sprinkle of flaky sea salt.
6. If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.
7. Transfer to a wire rack and allow to cool.