• Start by heating butter at medium high heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
• While waiting for the butter to cool, Mill your flour. I milled 1&3/4 cup of Soft White Wheat berries to get my total flour.
• Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
• Once the butter has cooled slightly, put it in your mixer with both sugars, and beat to combine for about 2 minutes.
• Next, add your eggs, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
• Add the sourdough starter (or discard, either state is fine)
• Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
• Slowly add your flour mixture on low until everything is all incorporated.
• Lastly, add the chocolate chips, and mix in gently.
• Let the dough rest in the fridge for 4 to 24 hours to get the full sourdough affect. (You can bake these right away if you don't need the sourdough to work it's magic.
• Preheat oven to 350*F
• Scoop with cookie scoop onto a lined baking sheet, and bake for 9 - 11 minutes.

*Alternate Bake for Later Option*

• After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes