Sourdough Chocolate Chip Cookies

225g unsalted butter, diced

380g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp flaked sea salt

220g caster sugar

220g light brown sugar

3 large egg yolks

240g sourdough starter discard (100% hydration)

1 tsp vanilla extract

500g dark chocolate, roughly chopped

Brown the butter: Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly.

Whisk together the dry ingredients (flour, baking powder/soda, salt).

In a stand mixer with the whisk attachment, mix the browned butter and sugars for a couple minutes to combine and break up lumps.

Add the egg yolks and beat for 2-3 minutes.

Add the sourdough starter (easiest way is to place the bowl on a scale) and vanilla. Mix until smooth and fully combined, a couple minutes.

Reduce the mixer speed to low and slowly add the dry ingredients until just combined.

Switch to paddle attachment and mix in chocolate until evenly distributed.

Cover the dough and refridgerate for 4-24 hours. Longer will produce a stronger sourdough flavor.

Preheat oven to 350°F.

Portion into roughly 70g sized balls, leaving plenty of space between cookies. Sprinkle with salt.

Bake for about 16-18 minutes or until the cookies are lightly browned around the outside.

Cool on the sheet for 10 minutes and then transfer to a wire rack to cool completely.