Sourdough Discard Cookies: Brown Butter

Instructions:

1. Place the butter in a skillet over medium heat. Melt and continue cooking, whisking constantly until the butter turns a deep golden brown and smells like toasted hazelnuts. Remove from heat and let cool for 10 minutes.
2. In a large bowl, whisk the browned butter with the dark brown sugar and granulated white sugar.
3. Stir in the sourdough discard, egg, and vanilla extract. Whisk until the batter looks glossy and smooth.
4. Sift the all purpose flour, baking soda, baking powder, and fine sea salt into the wet ingredients.
5. Use a spatula to fold the mixture together until just a few streaks of flour remain. Note: Overmixing makes the cookies tough.
6. Fold in the semi sweet chocolate chips carefully.
7. Scoop the dough into 2 tablespoon portions.
8. Chill in the refrigerator for at least 2 hours. Note: This stops the cookies from spreading into pancakes.
9. Preheat oven to 350°F (180°C).
10. Bake the chilled dough on parchment lined sheets for 12 minutes until edges are mahogany colored.