Ingredients:

-1 Cup of butter (2 sticks)

-3 Cups of All-purpose flour

-1 TSP baking powder

-1 TSP baking soda

-1 TSP sea salt

-1 Cup of sugar

-1 Cup of packed brown sugar

-3 egg yolks

-1 Cup of sourdough discard

-1 TSP Vanilla

-1 TSP Almond extract

-1 Cup of semi-sweet chocolate chips

-1 Cup of dark chocolate chips 

Coarse sea salt for topping

Directions: 

DAY 1: Start with browning your butter. Chop butter into cubes and place in a saucepan on the stove on medium heat. This takes up to a half hour to come to. It will turn color and have a nutty aroma to it. Be careful not to burn your butter. This needs to cool for about a half hour, so plan accordingly. Next whisk in a bowl your dry goods; flour, baking powder, baking soda, and salt. Set this aside. In your stand mixer prepare the sugar and brown sugar. If butter is cool add this and mix until the mixture is light and fluffy, it will take a few minutes. Then add in the egg yolks, mix for an additional few minutes. Add in vanilla and almond extract while still mixing. Make sure to scrape sides down. Once the egg is added to the mixture it should smooth out the look of the batter. Add in the sourdough discard, this once well incorporated will look like a nice thick cake batter. From here add in your chocolate chips until well combined. Then take the bowl and cover with plastic wrap and place in the fridge to chill for 24 hours. 

DAY 2: Preheat oven to 350℉. Prepare cookie sheets. No need to spray cookie sheets, if that's your jam go for it. Prepare cookies using a 2 in scooper or if you like to weigh your dough about 60G (this is a decent size cookie). Place each ball of dough onto your cookie sheet, making sure to spread evenly and allow space as the cookie will expand. 12 balls of dough should fit accordingly on the bigger cookie sheets. I stamp my cookie down a smidge and sprinkle it with coarse sea salt. Then place cookies into the oven for 12 minutes, check the cookies and cook for an additional 2 minutes. My oven does run hot as it is older. Play with timing from 10-15 minutes given how hot your oven runs. Start with less time and work your way up, you don't want to burn your cookies! Let cookies cool on a cooling rack for about 10 minutes and enjoy the chocolatey sourdough goodness.