Parchment paper (optional, make sure you use parchment and NOT wax paper)
Ingredients
2 ¼cupall purpose flour
1teaspoonbaking soda
½teaspoon salt
½cupsugar
¾cupbrown sugar
1large egg
1cupunsalted butter(2 sticks) softened to room temperature (do not melt)
1teaspoonvanilla extract
½cupsourdough starterunfed
2cupschocolate chips
Instructions
To make these cookies, begin by combing your dry ingredients together in a large mixing bowl (flour, baking soda, salt, sugar, and brown sugar).
Next, add in your wet ingredients (sourdough starter, butter that has been softened to room temperature, egg, and vanilla extract). Mix until everything is well combined. If dough appears a little crumbly, that is OK.
Stir in the chocolate chips with a large spoon. Form the dough into tall ovals (instead of the usual round balls, this will help the cookies be thicker) with about 2 tablespoons of dough each. Chill the dough for at least one hour in your refrigerator.
I like to form all of my cookie dough then set it all on a cookie sheet to chill then separate it out onto a second sheet once it's ready to bake.
Bake the dough on a dark baking sheet (either greased or lined with parchment paper, NOT wax paper) for 10 to 12 minutes at 350 degrees. Edges should be golden brown. Let the cookies rest for at least 10 minutes before transferring to a cooling rack.
Notes
Be sure to chill your dough. If you skip this step then the cookies can turn out flat.
Shape your dough into tall ovals instead of round balls to help them have a bakery style look.
Let the cookies rest on the baking sheet before transferring.