“These salted chocolate rye cookies with sourdough discard are magical. Soft, cake-like, and rich! These salted double chocolate cookies are made with rye flour and sourdough discard for a deeply flavorful and almost brownie like cookie that satisfies your sweet tooth!”
5. Cover and chill the dough for at least 2 hours. You can also chill it up to three days. The more time you give the dough in the fridge, the more distinct the sourdough taste will be.