In a medium-sized bowl, mix together the dry ingredients: flour, baking soda, baking powder, and salt. Set Aside. (232 g all-purpose flour, 3 g baking soda, 2 g baking powder, 3.5 g salt)
Using a stand mixer with a paddle attachment, combine together the softened butter, sugar cane, and brown sugar until smooth, and creamy. Slowly add sourdough discard and the eggs. Continue mixing until it's well combined. ( 113 g softened butter, 119 g sugar cane or granulated sugar, 119 g dark brown sugar, 86 g sourdough discard, 1 egg)
.After that, you will slowly add the dry ingredients to the wet ingredients. Mix until mostly fully blended. Do not overmix your cookie dough.
Fold in your chocolate chips and raisins. Mix until well merged together.
At this point, you may cover the bowl with a tight lid or plastic wrap. Place it inside the fridge for at least a few hours or up to three days. However, If you prefer a more slightly tangy flavor, keep the dough inside the fridge overnight or even longer for 2 to 3 days. The longer it is kept in it the more tangy the flavor.
Scoop the cookie dough using a cookie scooper, place it on the prepared baking sheet.
Place the cookie dough on the sheet where there is about 2 inches between each cookie.
Preheat the oven for 375deg F.
Bake in a preheated oven for 8-12 minutes or until the edges are golden brown.
As soon as its baked, transfer cookies onto the cooling rack. Serve and Enjoy!
