1 cup browned butter (250 g)

1 cup brown sugar

1 cup granulated white sugar

3 egg yolks

1 tsp vanilla extract

½ cup potato flake sourdough starter

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2¾ cupsflour

2 TBS cornstarch

1½ cups semi-sweet chocolate chips

● Instructions

First start by browning you butter. This process will take about 5 minutes.

In medium sized pot, place your butter and turn the stove heat to medium.

Stir the butter occasionally as it melts. Once it starts to get foamy, you are

really close, so don't take your eyes off of it.

Once it gets foamy lift your pot from the heat, to see if you can see any

brown fleck towards the bottom of the pot. Return to the heat. Once the

butter is browned sufficiently, you will see lots of brown flecks throughout

the butter.

In a medium size mixing bowl, combine the cooled butter with the brown

and white sugars. Mix well.

Add the egg yolks, sourdough starter, and vanilla. Mix until incorporated.

Add all of the remaining dry ingredients, except for the chocolate chips.

Mix until no flour can be seen, but don't overmix.

Lastly, stir in the chocolate chips.

Cover the bowl the dough is in with plastic wrap and refrigerate for at least

8 hours. Personally, I will make the dough the day before and refrigerate

overnight, it seems easier that way.

Prior to baking, preheat the oven to 375°. Line a cookie sheet with

parchment paper and scoop the dough onto the pan.

Bake for 7-9 minutes or until the edges are fairly brown (it's a darker

dough because of the browned butter).

Let the cookies cool on the cookie sheet for 10 minutes before transferring

them to a cooling rack.