Sourdough Discard Chewy Spice Cookies

Makes about 20 to 24 cookies

Ingredients:
220 grams All-purpose flour
40 grams Einkorn flour OR whole wheat/spelt/all-purpose flour
7 grams (1 teaspoon) Baking soda
3 grams (1 teaspoon) Ground cinnamon
½ teaspoon Ground cloves
¼ teaspoon Freshly grated nutmeg
5 grams (1 teaspoon) Grated fresh ginger
3 grams (½ teaspoon) Kosher salt

169 grams Unsalted butter (softened)
200 grams Granulated Sugar (plus more for rolling cookie dough balls)
1 Large egg
50 grams Sourdough discard
30 grams Brown sugar
30 grams Honey

Instructions:

Whisk together flour, spices, baking soda and salt until well combined, set aside. 

Using a hand mixer or stand mixer, cream the butter and granulated sugar and mix until light and fluffy. 

Add egg. 

Add in brown sugar, honey and sourdough discard and mix until well combined.

Place dough for at least 30 minutes in the fridge.

Meanwhile, preheat oven to 190C and line baking sheet with parchment paper.

After dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. 

Place the balls spaced 5 cm apart on cookie sheets.

Bake for 10-12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.

Remove baking sheet from the oven and allow cookies to cool on the baking sheet for 10 minutes. 

Place cookies on a wire rack to cool completely.

Notes: 
- Do not over bake!...or cookies will turn out crispy.
They will look slightly wet out of the oven, but don’t worry, let them cool and You will have cookies with crispy edges and a nice chewy centre. 
- Don’t skip chilling in fridge or they will flatten out excessively!