• Melt 6 tablespoons butter over low-medium heat. Stir constantly until the butter begins to turn golden brown and emits a nutty aroma.
• Remove from heat and add the remaining 2 tablespoons of butter. Stir until melted.
• Stir in the brown sugar and granulated sugar and allow to rest for 5 minutes.
• Meanwhile, whisk together the flour, salt and baking soda in a medium bowl. Set aside.
• To the sugar and butter mixture, stir in the sourdough starter, vanilla, and egg yolk until fully combined.
• Add the flour mixture to the saucepan with the wet ingredients and stir to combine.
• Gently stir in the white chocolate chips and strawberries.
• Cover and chill the dough for at least 1 hour or up to 48 hours for a long fermentation.

When Ready to Bake

• Preheat oven to 350℉.
• Roll the cookie dough into 1¼ inch dough balls. Place on a baking sheet lined with parchment paper, separated 2 inches apart.
• Bake the cookies for 10-12 minutes. The cookies should still be soft and gooey in the center but the edges should just start turning golden.
• Allow to cool 5 minutes on the cookie sheet, then transfer to wire rack to cool completely.