Ingredients:

  • 113g unsalted butter
  • 150g packed brown sugar
  • 100g granulated white sugar
  • 1 large egg
  • 1 egg yolk
  • 60g sourdough starter discard
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 8g cornstarch
  • 5g baking soda
  • 3g salt
  • 255g semi-sweet chocolate chips
  • 2g flaky sea salt

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly until mahogany-colored bits form at the bottom and a nutty aroma develops. Remove from heat immediately and cool for 10 minutes.
  2. In a large bowl, whisk together the browned butter and both sugars until smooth. Add the egg, egg yolk, sourdough discard, and vanilla, whisking vigorously until the mixture is glossy and slightly thickened.
  3. Sift in the flour, cornstarch, baking soda, and salt. Fold the ingredients together with a spatula until no streaks of flour remain, then stir in the chocolate chips by hand.
  4. Scoop the dough into balls and place them on a tray in the freezer for 15 minutes, then transfer to the refrigerator for 90 minutes to firm the fats.
  5. Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on parchment paper and bake for 12 minutes. Top with flaky sea salt immediately after removing from the oven.