Ingredients:

  • 113g unsalted butter
  • 100g light brown sugar
  • 50g granulated sugar
  • 1 large egg
  • 80g sourdough discard
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 3g cornstarch
  • 3g baking soda
  • 3g sea salt
  • 170g dark chocolate chunks
  • 1g sea salt

Instructions:

  1. Place butter in a saucepan over medium heat. Melt and continue cooking, stirring constantly, until the milk solids toast and become mahogany-colored and smell like hazelnuts. Remove from heat immediately.
  2. Whisk the browned butter with brown sugar and granulated sugar until smooth. Add the egg, sourdough discard, and vanilla extract, whisking vigorously until the mixture is glossy and emulsified.
  3. Gently fold in the flour, cornstarch, baking soda, and sea salt until no white streaks remain. Fold in the dark chocolate chunks.
  4. Transfer the dough to the refrigerator and chill for at least 2 hours.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Bake for 10–12 minutes until edges are golden and set, but centers remain slightly underbaked. Finish with a pinch of flaky sea salt.