Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Let it cook, stirring occasionally, until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, remove from heat and allow it to cool slightly while you prepare other ingredients.

In a large mixing bowl, combine the cooled brown butter with ¾ cup of light brown sugar and ½ cup of granulated sugar. Mix vigorously until the mixture is smooth and creamy. Then add in 1 large egg, 1 extra egg yolk, ½ cup of sourdough discard, and 2 teaspoons of vanilla extract, stirring until fully blended and well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture is crucial for achieving the right structure in your Brown Butter Sourdough Discard Chocolate Chip Cookies, so whisk thoroughly to ensure an even distribution.

Gradually pour the dry ingredient mixture into the wet ingredients while gently folding them together with a spatula. Mix until just combined, taking care not to overwork the dough. Fold in 1 cup of dark or semi-sweet chocolate chips, ensuring they are evenly spread throughout the cookie dough for that delicious, melty goodness.

Cover the dough with plastic wrap or transfer it into an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the dough to firm up, which helps prevent spreading during baking.

About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy cookie removal and a clean baking surface.

Scoop tablespoon-sized portions of the chilled dough and arrange them on the prepared baking sheets, leaving ample space between each cookie. Optionally, sprinkle extra chocolate chips and a pinch of flaky sea salt on top. Bake for approximately 12 minutes, or until the edges are lightly golden and the centers look slightly puffed.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.