Preparation

• Begin by browning the butter in a saucepan over medium heat. Stir continuously as it melts; it will bubble before foaming and eventually turn a nice amber color. You’ll want to watch for a nutty aroma, which indicates it’s done. Remove it from the heat and let it cool slightly.
• In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour in the cooled brown butter, making sure to scrape in all the bits from the bottom of the pan. Using a whisk or spoon, mix these ingredients together until they’re well combined and smooth.
• Add the large egg and egg yolk to the mixture. Whisk them in until fully incorporated. The mixture should look creamy and slightly thicker, which will help create a chewy texture in the cookies.
• Incorporate the sourdough discard and vanilla extract into the mix. Stir until it’s evenly mixed in. The sourdough will add an interesting flavor dimension and contribute to the moisture of the cookies.
• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon. Gradually add this dry mixture into the wet ingredients, folding it in gently until it’s just combined. The dough will feel somewhat thick but sticky.
• Fold in the chocolate chips or chopped chocolate, ensuring they’re evenly distributed throughout the dough.
• Preheat your oven to 350°F. While it’s heating, allow the dough to sit for about 10-15 minutes to firm up slightly.
• Scoop portions of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them a couple of inches apart.
• Bake the cookies for about 10-12 minutes, or until the edges are set and the centers still look a little soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.