### Instructions
1. **Brown the Butter:** In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom of the pan. This usually takes 5-7 minutes. Immediately pour the browned butter (including the browned bits) into a heatproof bowl to stop the cooking process. Let it cool for 10-15 minutes, or until it’s slightly warm but not hot.
2. **Combine Sugars and Butter:** In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until thoroughly combined and smooth.
3. **Add Wet Ingredients:** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard until fully incorporated. The mixture may look a little lumpy due to the discard, which is fine.
4. **Whisk Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or with a spoon) until just combined. Be careful not to overmix.
6. **Fold in Chocolate Chips:** Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. **Chill the Dough (Crucial!):** Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough allows the flavors to meld and prevents the cookies from spreading too much.
8. **Preheat Oven and Prep Baking Sheets:** When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
9. **Scoop and Bake:** Scoop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, sprinkle the tops with a pinch of flaky sea salt.
10. **Bake to Golden Perfection:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
11. **Cool and Enjoy:** Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
### Short Tips
* **Don’t skip the chilling step!** This is key for flavor development and a chewier texture.
* **Use a light-colored saucepan for browning butter.** This makes it easier to see the color change and prevents burning.
* **Don’t overmix the dough** once the flour is added; this can result in tough cookies.
* **For extra depth of flavor,** try using a mix of different chocolate chips (dark, semi-sweet, and milk chocolate).
* **Leftover cookies?** Store them in an airtight container at room temperature for up to 3-4 days. For a fresh-baked taste, warm them slightly in the microwave.
