Brown Butter Sourdough Chocolate Chip Cookies

In a medium saucepan over medium heat, melt the butter. Stir continuously to prevent sticking or burning. Cook until it foams, turns golden brown, and develops a nutty aroma (about 5-7 minutes).Remove from heat and transfer to a mixing bowl to cool slightly.
Add the brown sugar and sugar to the cooled browned butter. Whisk until combined.
Add the egg and whisk until glossy and fully incorporated. Stir in the sourdough discard and vanilla extract. Mix until smooth.
Sift the flour, baking soda, and salt directly into the wet ingredients.
Gently mix until just combined. Avoid overmixing to keep the cookies chewy.
Fold in the chocolate chips or chunks with a spatula, ensuring even distribution.
Refrigerate the dough for 15-20 minutes until scoopable. For the best flavor and texture, scoop dough balls and chill them overnight.
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Place dough balls on the sheet, spacing them 2-3 inches apart. Bake for 10-12 minutes or until edges are golden and centers are just set. Top with extra chocolate and sprinkle with sea salt immediately after baking.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.