PREPARE EGG: In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.

ADD FIRST INGREDIENTS: Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).

MIX: Using a spoon, mix ingredients together until combined.

ADD AND COMBINE: Now add flour, chocolate chunks, macadamias, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.

STORE DOUGH: Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.

FERMENT DOUGH: Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.

PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350f.

DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.

BAKE: Place on a baking sheet and press the center down slightly. Bake for 6-8 minutes or until lightly browned on the sides. The centers will look soft.

LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!