Baking Process

• In a medium bowl, whisk together the flour, baking soda, corn starch, and salt.
• In a stand mixer or a large mixing bowl, beat the cooled browned butter with both sugars until creamy and slightly fluffy.
• Add the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard.
• Gradually add the dry ingredients to the wet mixture, stirring gently.
• If the dough feels too wet, add more flour. If too dry, add a splash of melted butter.
• Gently fold in the semi-sweet and milk chocolate chips.
• Cover the bowl and refrigerate the dough for at least 30 minutes.
• Preheat the oven to 350°F (176°C) while the dough chills.
• Roll the dough into balls, using about 2 tablespoons of dough per cookie and place them on a parchment-lined baking sheet.
• Bake for 12 to 14 minutes, until the edges are lightly golden but the centers still look slightly soft.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.