Here you go:

200g Butter 400g Flour 1tsp Baking Powder 1tsp Baking Soda 1tsp Salt 200g Brown Sugar 2 Eggs 200g Sourdough Starter 1tsp Vanilla Essence 270g Dark Chocolate Drops

Mix together flour, baking powder, baking soda and salt in a bowl. In a saucepan add the butter and heat over a medium heat until the butter is browned. Put brown sugar in a large bowl and add the browned butter. Beat the butter and sugar together until well combined. Add the eggs and continue to beat until well combined. Add the sourdough starter and vanilla essence to the bowl and stir well to combine. Add the dry ingredients (flour, baking powder, baking soda, salt mixture) to the rest of the mixture and stir until just combined. Add the chocolate drops and mix until chocolate drops are evenly distributed in the mixture. Cover the cookie dough and place in the fridge for at least 1 hour or until firm. Preheat an oven to 180 degrees celcius (or 160 degrees celcius on fan bake). Line a baking try with non-stick baking paper. Remove cookie dough from the fridge and shape into cookies sized discs by rolling small handfuls of mixture into balls and flattening. Place onto prepared baking tray. Repeat until baking tray is full or you run out of cookie dough mixture. Bake in the oven for 15 minutes or until slightly browned and cooked through. Allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack to fully cool. Devour them all or keep them for later in an airtight container. The raw cookie dough mixture can be kept in the fridge for 24 hours before baking it into cookies.

Enjoy!