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Vegan Sourdough Discard Chocolate Chip Cookies
Ingredients
  • 227 g room temperature vegan butter (1 cup or 2 sticks of vegan Becel butter sticks)
  • 140 g (¾ cup) brown sugar
  • 150 g (¾ cup) granulated white sugar
  • 110 g (~½ cup) sourdough discard at 100% hydration
  • 5 mL (1 tsp) vanilla extract
  • 300 g (2 cups) all purpose flour (you may need to add a couple tbsp extra if you're measuring by volume)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 85 g (½ cup) vegan semi-sweet chocolate chips
  • 1 tbsp Maldon salt (or any flaky sea salt to top)
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