How to Make Brown Butter Sourdough Cookies

• Brown the Butter. In a small saucepan, melt the unsalted butter over medium heat, stirring frequently. Watch closely as it bubbles and foams. The milk solids will settle at the bottom of the pan and begin to turn golden. When the butter smells nutty and toasty and turns a rich amber color, remove from heat. Let it cool for 10 minutes.
  1 Cup Unsalted Butter
• In a large mixing bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and white sugar. Beat until smooth and fluffy using a hand mixer or a wooden spoon.
  1 Cup Dark Brown Sugar, 2/3 Cup White Sugar
• Add the sourdough starter discard, large egg yolks, and vanilla extract. Mix until fully incorporated.
  2/3 Cup Sourdough Starter Discard, 2 Large Egg Yolks, 2 Teaspoons Pure Vanilla Extract
• In a separate bowl, whisk together the purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  2 ¾ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1/2 Teaspoon Salt
• Fold in the dark chocolate chips, milk chocolate, or chocolate chunks for that perfect chewy sourdough chocolate chip cookie bite.
  1 Cup Dark Chocolate Chips
• For best results, chill the dough (optional). Chill the cookie dough balls for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. This helps develop flavor and control water content, giving you even chewier cookies.
• Preheat your oven to 350°F (175°C). Line a cookie sheet or parchment-lined baking sheet with parchment paper.
• Using a cookie scoop, portion out the dough into even cookie dough balls and place them on the prepared sheet, leaving 2 inches between each one.
• Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft for that perfect chewy center.
• Cool on a cookie sheet for 5 minutes before transferring to a wire rack or cooling rack.
• Top with a sprinkle of flaky sea salt, if desired.
  Optional: a sprinkle of flaky sea salt for the tops of the cookies