Ingredients
- 2 ¼ cups Ballerina Farm high protein farm flour
- 2 tsp baking powder
- 1 tsp Ballerina Farm coarse grey french salt
- 2 ¼ cups rolled oats
- 1 1/2 cups unsalted butter, softened
- 1 ¾ cups brown sugar
- 1¾ cups white sugar
- 2 eggs
- 2/3 cups sourdough discard or active starter
- 1/2 Tbsp vanilla extract
- 7 oz dark chocolate chunks
- 7 oz milk chocolate chunks
Directions
- Preheat the oven to 350°F
- In a medium-sized bowl, mix together the flour, baking powder, salt and oats.
- In another bowl, beat together butter and sugars for about 1-2 minutes.
- Add the eggs, vanilla, starter and beat again until combined.
- Finally, add the dry ingredients and the chocolate chips until combined.
- Chill the dough in the refrigerator for at least an hour.
- Roll out balls onto on a baking sheet and press down firmly.
- Bake for 10-12 minutes or until preferred doneness.
- Optional: sprinkle with flaky sea salt.
- Transfer to a wire rack and leave till cooled.
Recipe Note
- Makes 24 cookies
- *For chocolate cookies, follow the above recipe but add 2/3 cups of cocoa powder and omit 1/4 cup of all-purpose flour and replace the dark and milk chocolate for white chocolate.
- Old Fashioned Vanilla Ice Cream
- 1¾ cups heavy cream
- 1¼ cup whole milk
- 1/2 cup sugar
- 1/8 tsp sea salt
- 1 tablespoon vanilla paste or 1 vanilla bean lengthwise
- Optional: a dash of cinnamon, nutmeg, & cloves
-
Directions
1. Combine all ingredients and whisk together well.
2. Add to a ice cream maker and follow according to instructions. Enjoy!
