Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking soda and the salt: Set aside.

In a large bowl beat together the butter, sourdough discard, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.

Mix the flour mixture into the wet mixture just until combined. Stir in the chips.

Allow these to rest in the refrigerator for at least 4 hours

To bake:

Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.

Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.