In a large bowl or the bowl of a stand mixer fitted with the paddle attachment; beat the butter until light and fluffy about 2-3 minutes.

Add the sugars and beat on medium speed for another 2-3 minutes until light and fluffy.

Next, add the active starter to the bowl and beat again for around 1-2 minutes. Then add the eggs one at a time until mixing until well combined about 2 minutes total.

After the sourdough starter is well combined, in a small bowl, combine the dry ingredients, the flour, baking soda and salt. Stir to combine. Then add these ingredients to the bowl with the wet ingredients and mix until JUST combined. Do not overmix.

Add the chocolate and on low speed mix until just combined.

Cover the bowl with a bowl cover or plastic wrap and chill in the refrigerator for at least 2 hours or overnight.

The next day, preheat your oven to 350 degrees, I use the convection setting.

Do NOT flatten cookies.

Place in the preheated oven and bake for 11-13 minutes until golden brown on the edges.

Remove from the oven and immediately *crinkle the cookies, for best results.

Crinkling the cookies: Taking a large cookie cutter, biscuit cutter, or rim of a large glass, place it over the cookie and rotate in circles around the outside of the cookie to scrunch them up. This is optional but I love the texture and thickness it gives the cookies! Be sure to do this when they are first out of the oven.

Let cool on the baking sheet for 5 minutes before removing them to a wire rack to cool.

Continue this process with the rest of the cookie dough until they are all baked.

Store in an air-tight container for 3-5 days or freeze in a freezer-safe bag or container until needed.

Be sure to enjoy one of these chewy cookies fresh with an ice-cold glass of milk! SO good!