Sourdough Discard Chocolate Chip Cookies

2 cups all-purpose flour

¼ cup brown sugar

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

½ cup cold butter, cubed

⅔ cup mashed banana

½ cup potato flake discard

1 egg yolk

2 Tbsp yogurt or sour cream

1 tsp vanilla

(1–2 Tbsp cream/milk if needed for dough)

● Bake at 400°F for 18–20 min.

🥣 Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment.

Combine dry ingredients:

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda,

salt, and cinnamon.

Cut in butter:

Use a pastry cutter or your fingers to cut the cold butter into the flour mixture

until it resembles coarse crumbs.

Mix wet ingredients:

In a separate bowl, stir together the mashed banana, potato flake discard, and

vanilla extract.

Bring it together:

Add the wet mixture to the dry. Stir just until a shaggy dough forms. If it's too

dry, add milk/cream 1 tsp at a time until the dough holds together but isn’t

sticky.

Shape:

Turn dough out onto a floured surface and pat into a circle about 1" thick. Cut

into 8 wedges and transfer to the prepared baking sheet.

Top & Bake:

Brush tops with cream or milk (optional) and sprinkle with sugar. Bake 18–20

minutes until golden and set.

Brown Butter Glaze

1/4c butter browned

½ c powdered sugar

Brown butter and add powdered sugar and mix until combined. Add more sugar or milk/cream

to adjust consistency.