Cookies made with sourdough excess.
  1. Beat sugars with egg and dissolve sourdough in it then add flour, butter, baking soda and salt.
  2. Mix well and when you have a smooth dough add almonds, chocolate chips and corn flakes.
  3. Knead untill incorporated.
  4. Form golf-ball sized cookies, put them on a baking tray and flatten them a little.
  5. Put in the fridge for 1 hour then in pre-heated oven at 360 F° for about 15-20 minutes (original recipe says 10-15 but for the size I said some minutes more are requested).