Summary

Instructions

1. 1

   Cream the softened unsalted butter and granulated sugar in a stand mixer until light and well combined.

2. 2

   Add vanilla extract, salt, and sourdough discard; mix until fully incorporated, scraping down the bowl as needed.

3. 3

   With the mixer on low, gradually add the all-purpose flour and mix just until a soft dough forms (do not overmix).

4. 4

   Shape the dough into a rectangular brick about 12 inches long, 3.5 inches wide, and 1 inch high. Cut the brick in half and wrap both pieces tightly in plastic wrap.

5. 5

   Refrigerate for at least 1 hour (or long ferment 12–72 hours for deeper flavor and easier digestion).

6. 6

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

7. 7

   Slice the chilled dough into 24 cookies, each about 1/2 inch thick. Arrange on the prepared sheet, spacing about 1 inch apart.

8. 8

   Bake at 350°F for about 10 minutes, until lightly golden at the edges.

9. 9

   Cool on a wire rack until set.

10. 10

    Optional: Melt semi-sweet chocolate in a double boiler and dip a corner of each cooled cookie. Place on a rack to allow chocolate to set before serving.