In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.

Add the egg, egg yolk, sourdough discard, and vanilla bean paste. Whisk until smooth.

Into a medium sized bowl add all the dry ingredients bread flour, baking soda, and salt. Use a spatula to mix the wet ingredients into the dry ingredients until the flour is almost incorporated.

Be careful not to overmix the dough. A few streaks of flour are okay at this point.

Add the chocolate chips and gently fold them into the dough until evenly distributed.

The dough should be soft and slightly sticky.

Use a medium cookie scoop (3 tbsp) to portion the dough into balls and place them on a parchment-lined baking sheet.

Bake the cookies at 350F for 10 to 12 minutes or until the edges are lightly golden brown and the centers still look slightly soft.

Don't wait for the centers to look completely baked. They will continue cooking from the residual heat of the baking sheet as they cool.

As soon as the cookies come out of the oven did a gentle bang on the counter, scoot the cookies with a round cookie cutter and then I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle flaky salt if desired.