Sourdough Chocolate Chip Cookies

4 In a large mixing bowl, add in your butter and both sugars. Using a hand mixer or stand mixer, mix until well incorporated.
5 Next, add in the egg, vanilla extract, and sourdough starter. Mix until combined.
6 Pour in the flour, baking soda, and sea salt. Mix again.
7 Lastly, add in the chocolate chips and mix with a spatula. Cover the dough and let it sit for at least 30 minutes or up to 48 hours.
8 When ready to bake, preheat the oven to 375F degrees. Scoop your dough into 12 dough balls onto a lined baking sheet. For a more bakery style look, press 4-5 chocolate chunks into the top of the cookie before baking.
9 Bake for 10-13 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Trust me, don't overbake these! Let them cool on the baking sheet for 5-10 minutes. Sprinkle with flakey sea salt.
10 Cool the cookies on a cooling rack & ENJOY!
Optional overnight ferment:
12 If you want to get the gut health benefits, once you mix up your dough, just put it in the fridge overnight or for 12-24 hours. This allows the sourdough to ferment the dough, which makes it easier to digest. Then thaw the dough at room temperature for 10-30 minutes, scoop out your dough onto a lined cookie sheet, and then bake following the instructions. Make sure not to overbake! You want them a little doughy in the center still, they'll harden as they cool. Enjoy!