Ingredients:

• 1/2 cup sourdough discard (unfed, at room temp)

• 3/4 cup unsalted butter, softened

• 1/2 cup honey

• 1/4 cup brown sugar (adds chew and balances the honey)

• 1 large egg

• 1 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups chocolate chips (semi-sweet or dark work best)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream the softened butter, honey, and brown sugar until smooth and fluffy.

3. Mix in the egg, vanilla, and sourdough discard until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually stir the dry ingredients into the wet mixture, mixing just until no streaks remain.

6. Fold in the chocolate chips.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are golden and the centers are just set (don’t overbake—they’ll firm up as they cool).

9. Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Tips:

• The honey makes these cookies extra moist—chilling the dough for 20–30 minutes before baking can help them hold shape better if needed.

• Use mild-flavored honey (like clover or wildflower) so it doesn’t overpower the chocolate.