Sourdough Buckwheat Chocolate Chip Cookies

Whisk the buckwheat flour, baking soda, and salt in a small bowl. Set aside.
220 g Buckwheat Flour, ½ tsp Baking Soda, ½ tsp Kosher Salt
In a large mixing bowl, whisk the melted butter, egg, sugars, vanilla, and sourdough discard together until incorporated.
1 Egg, 100 g Granulated Sugar, 75 g Light Brown Sugar, 100 g Sourdough Discard, 113 g Unsalted Butter, 1 tsp Vanilla Extract
Add the dry ingredients to the bowl of wet ingredients and fold with a spatula until just a few floury spots remain. Fold in the chopped chocolate chunks.
170 g Semi-sweet Chocolate
Cover and chill the cookie dough for at least an hour. This will infuse the flavors and making rolling out easier.
Preheat the oven to 350ºF (177ºC). Line baking sheets with parchment paper.
Scoop out 2 TBS or 43g of cookie dough and roll into balls. Space a few inches apart on baking sheets and top with more optional chopped chocolate and flaky salt.
Bake for 13-14 minutes until the edges just set. Gently tap the pans on the counter 2 minutes before they're finished baking and immediately after baking to help them spread.
Cool on a wire rack for at least 15 minutes.
Flaky Salt