Ingredients
Method
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, butter, and brown sugar.
- Mix in the sourdough discard until well blended.
- Add the eggs, one at a time, and mix until smooth. Stir in the vanilla.
- In a separate, medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Don't add the chocolate chips just yet.
- Slowly mix the dry ingredients into the wet ingredients, and then fold in the chocolate chips.
- Use a cookie spoon to drop dough onto a lightly greased baking sheet, be sure to even space the cookies about 2 to 3 inches apart to give room for expansion.
- Use a fork to gently press a criss-cross pattern into the cookies.
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius), and bake for 8 to 12 minutes. The cookies will be lightly browned on the edges and still soft looking in the middle.
- Allow the cookies to rest on the baking sheet for 5 minutes to finish baking as they cool.
Notes
My cookie scoop holds about 1 1/2 Tablespoon's worth of cookie dough, and the cookies baked for about 11 minutes in my oven. Larger scoops will require longer baking times, and smaller scoops will need smaller times.
Watch your cookies close at about the 9 minute mark, as they are easy to over bake.
For flatter, less-puffy cookies, you can skip the baking soda and baking powder and let your starter do the work.
For sweeter cookies, roll your dough in sugar before putting them on the tray and pressing them with a fork.
For stronger chocolate flavor, using baking chocolate chunks instead of chips.