Use a pot or pan and place the butter in it to cook over medium heat. Make sure to stir the butter the entire time until it begins to foam and sizzle around the edges and slowly turn brown, which should take around 5-8 minutes.
Next, use a separate bowl and whisk together the sugar, vanilla extract, and cooled browned butter. After everything is well blended, stir in the sourdough discard and mix it again until it’s well combined.
After that, gradually combine the dry ingredients with the wet ingredients. Finally, add the chocolate chips. Cover the bowl with an airtight lid and refrigerate for 30 minutes, overnight, or for 12-24 hours, if you’re not ready to bake it just yet.
Use a whisk, hand mixer, or your hands to mix until everything is well combined, but be careful not to over-mix or you’ll have tough and flat cookies.
If you’re ready to bake, preheat your oven to 350 degrees (approximately 180 degrees Celsius). While heating up the oven, roll roughly 2 tablespoons of the dough into large balls.