Thank you @sourdoughsparrow for creating the BEST sourdough discard chocolate chip cookie recipe I have ever tasted! I make these for every sourdough class I teach, and sometimes I think my returning students really just come back for more cookies 🙂‍↕️ I converted Amanda’s original volume measurements to weighed ingredients and the full recipe is below: Ingredients: 3 sticks (339g) butter, browned 500g all purpose flour 12g baking soda 12g arrowroot powder or corn starch 6g salt 400g brown sugar 100g granulated sugar 1 egg 1 egg yolk 1 TBSP vanilla extract 220g sourdough discard 250g semi-sweet chocolate chips 250g milk chocolate chips Flaky sea salt, for sprinkling Directions: In a saucepan over medium heat, melt and cook the butter until it smells toasty and is caramel in color. Let it cool slightly. Whisk together flour, baking soda, arrowroot powder, and salt. Set aside. Mix browned butter with sugars, then add the egg, egg yolk, and vanilla and mix again. You can do this with a sturdy whisk, wooden spoon, or in a stand mixer with the paddle attachment. Pour in sourdough discard. Mix well. Gradually mix in the dry ingredients, about 1 cup at a time, just until incorporated. Gently mix in chocolate chips. I usually do this by hand. Chill dough for 30min or up to 2 days. Preheat oven to 375. Roll the chilled dough into balls about 85g each and place them 3 inches apart on a lined baking sheet. Sprinkle with flaky sea salt and bake for 12-14 min. Enjoy! 😘🍪