Sourdough Chocolate Chip Cookies

These are the BEST chocolate chip cookies I have ever made. They are gooey and melt in your mouth. Made with einkorn flour, farm fresh eggs, grass fed butter and discard sourdough starter they make a slightly healthier chocolate chip cookie. But don't worry, they are loaded with chocolate chunks and are heavily decadent. Put your discard sourdough starter to good use and bake some delicious cookies this holiday season! Enjoy!

Ingredients:

• 16 tbsp (2 sticks) grass fed butter

• 1/2 cup raw turbinado cane sugar

• 1/2 cup lightly packed brown sugar

• 1 farm fresh egg

• 3/4 cup discard sourdough starter

• 2 cups all purpose einkorn flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp vanilla extract

• 1 and 1/2 cups chocolate chunks

• Sea salt for topping

Directions:

1. Preheat the oven to 350 F.

2. In your stand mixer, cream the butter and sugars until light and fluffy. Should only take 2 min.

3. Slowly add the egg and beat until smooth. Add the vanilla and beat until incorporated. Then add the sourdough starter and mix until combined.

4. In a separate medium sized bowl, mix the flour, baking powder and baking soda until combined. Then slowly add to the stand mixer and combine with the wet ingredients. Do not over mix. Add the chocolate chunks and stir gently with a wooden spoon until incorporated.

5. Roll dough into even sized balls and place on a silicone or parchment lined baking sheet. Top with a sprinkle of sea salt. Bake 10-12 min until edges are golden but middle is still gooey. Allow to cool 5-10 min on wire rack. Enjoy!