Sourdough Rye Chocolate Chip Cookies

This is another great recipe from Lydia.

Adapted from Deb Perelman (Smitten Kitchen)

Yields: 20 -1 oz. cookies

113g (1 stick) butter, room temperature

25 g granulated sugar

25g turbinado sugar

165g brown sugar

1 egg

2 tsp. vanilla

30g sourdough discard

¾ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

120g 75 Bread flour

120g Whole Wren’s Abruzzi Rye flour

10 oz. (1 bag) chocolate chunks or chopped chocolate

Preheat oven to 360°F degrees. 

Using a rubber spatula, gently cream butter and sugars together in a large bowl. Add egg and vanilla; mix well. Add sourdough discard; mix again. Add soda, baking powder, salt, and flours, mixing until most of flour is incorporated. Add chocolate and stir until well mixed. 

Form cookies with a 1 oz. cookie scoop (or roll 2 Tb. balls of dough) and place onto parchment-lined baking sheet, twelve cookies per pan. Check for doneness at 10 minutes, rotating tray if not done, and bake for another 2-4 minutes. Cookies should be just barely set and evenly browned. They will continue to bake as they cool on the sheet pan, and you want them to be soft and chewy. 

These cookies also are great for making ahead. Scoop close together onto parchment-lined tray, freeze, then place in sealed plastic bag in the freezer until you need them. Bake directly from frozen (it just may take an extra minute or two).