Soft Sourdough Chocolate Chip Cookies (easy! + Maple Syrup + Vegan)

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¾ cup (12 Tbs.) softened vegan butter or grass-fed butter

½ cup fed or unfed sourdough starter (See note 1)

½ cup pure maple syrup or honey

1 flax egg (1 Tbs. ground flax + 2 Tbs. water. Sit and let thicken 3-5 minutes.) (or 1 regular egg)

1 tsp. vanilla bean paste or vanilla extract

1¼ cup + 2 Tbs. unbleached all-purpose flour (I use the King Arthur brand)

½ tsp. baking soda

⅛ tsp. pink Himalayan salt

1¼ cup dairy-free dark chocolate chunks and mini semi-sweet chocolate chips (or any chocolate of choice)

Preheat oven to 375 F. and line 2 rimmed baking sheets with parchment paper.
In a medium bowl or stand mixer, add all wet cookie ingredients and mix with an electric mixer for about 2 minutes until well combined.
Add in all dry cookie ingredients except chocolate chips and mix again until a cookie dough forms (the dough will be thick and sticky). Then, fold in the dark chocolate chunks and mini chocolate chips.
Transfer cookie dough to baking sheet using a medium cookie scoop and bake at 375 F. for 12-14 minutes until lightly golden. Allow cookies to cool for 5-10 minutes on baking sheet (makes 22 medium cookies as shown in pictures).
Enjoy! Store cookies in an airtight container on the counter for up to a week or freeze for up to 3 months. These cookies will stay soft for days after you make them!