Sourdough Chocolate Chip Cookies

In a small saucepan over medium-low heat, melt the butter. Continue cooking, whisking continuously, until the butter turns a rich amber color with dark brown specks and gives off a nutty aroma. Immediately transfer the brown butter to a bowl to prevent it from burning. Let it cool until it solidifies (to speed up, refrigerate or set the bowl over ice and stir).

In a separate bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

Once the brown butter has solidified, transfer it to a large mixing bowl. Add both the brown and granulated sugars and beat with a hand or stand mixer until fully combined. Add the eggs, one at a time, beating until the mixture is light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients, mixing until a thick dough forms and no streaks of flour remain. Gently fold in the chocolate chips.

For a more well-developed flavor and texture, cover the cookie dough and chill for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately if it’s not overly soft.

When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.

Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For visual appeal, press a few extra chocolate chips on top of each dough ball if desired.

Bake for 9-11 minutes, until edges are golden brown and centers are just slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.