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Soft, chewy cookies studded with rich chocolate and a gentle sourdough tang, offering depth and balance in every bite. Long fermentation adds complexity and tenderness, while a quick-bake option still delivers classic, buttery comfort.
In a stand mixer with a paddle attachment, cream together the butter, white sugar, and brown sugar until light and fluffy.
Add the eggs, sourdough discard, and vanilla extract; mix again until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, scraping down the sides as needed; mix just until combined. Fold in the chocolate chips (or chunks).
For long fermentation (optional): Cover the bowl tightly and refrigerate the dough for 12–24 hours, up to 3 days, for best texture and digestibility.
Scoop about 3 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on a parchment-lined baking sheet. If dough wasn’t long-fermented, chill the shaped dough at least 1 hour.
Preheat the oven to 375°F (190°C). Bake for 10–12 minutes, until the edges are golden and centers look just set.
Remove from the oven and transfer cookies immediately to a wire rack to cool.
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