PREP: 15m
COOK: 12-15m
NOTES:  Once the dough is mixed allow to get cold in the fridge for at least an hour before baking.  This lets the butter firm up and produces a thick and chewy cookie.

DRY INGREDIENTS:

• 1 3/4 cups flour (I use strong bakers flour)
• 1 teaspoon  fine sea salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder

WET INGREDIENTS:

• 1 large egg
• 1/2 cup sourdough starter discard
• 1.5 teaspoons vanilla extract
• 8 tablespoons butter - cold
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar

PROCEDURE:

1. In the bowl of your stand mixer combine the cold butter, brown sugar and white sugar.  Mix until fluffy and light.   Add the egg and vanilla.   Once combined, add the sourdough starter and lightly mix until barely combined.   
2. In a separate bowl combine the  dry ingredients of: flour, salt, baking power and baking soda.  
3. Slowing combine the dry ingredients with the wet ingredients being sure not to over mix.  
4. Once combined add in your chocolate chips (or mini eggs and mix by hand).   Place your cookie dough in the fridge for a minimum of 1 hour before baking to allow it to firm up.
5. Drop tablespoons of rolled dough onto parchment paper.
6. Bake at 375 degrees for 12-15 minutes or until the edges of the cookie are lightly browned.