Sourdough Discard Levain Bakery Walnut Chocolate Chip Cookies

This Levain Bakery style’s hefty palm-sized cookie has a perfect balance of texture and flavors. An amazing crisp edges and gooey center is simply out of this world. I used sourdough discard to make them and I couldn’t be happier. For written recipes & instructions visit: https://whattocooktoday.com/levain-chocolate-chip-walnut-cookies.html Please watch the video for the instructions. RECIPE 80 g Unsalted Butter 55 g Granulated Sugar 50 g Light Brown Sugar 17 g egg yolk (room temperature) about 1 yolk from a large egg 80 g 100% hydration sourdough discard 125 g Bleached all-purpose flour 1 g Baking Soda 3 g Baking Powder ⅛ tsp Fine sea salt 113 g Walnuts chopped 113 g Semi-sweet chocolate chips, 90 grams if using chocolate chunks Recipe is adapted from here: https://youtu.be/7b0-5gDtHmg?si=HWlVcrLIaKkGCQIM