Ingredients
1 stick of butter cubed (room temperature)
1/2 brown sugar
1/2 granulated cane sugar
1 egg
1/2 sourdough starter
2 teaspoons vanilla extract
1 3/4 cups of bread flour or all purpose flour
1/4 teaspoon baking soda
1/2 baking powder
1 teaspoon fine salt
1 cup semi-sweet chocolate chips
Directions
Place the room temperature, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture is well combined, 45-60 seconds.
Meanwhile, in a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
Use a whisk or a fork to mix the flour, baking soda, baking powder and salt in a small bowl. Set aside.
Add the dry ingredients to your mixer, and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and is fully incorporated, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Add the chocolate chips and mix on low-speed 10-15 seconds. Scrape down the sides of the bowl.
Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours or store in a tupperware container for up to 10 days.
When ready to bake, preheat oven 350°F (190°C) and bake for 13-15 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.