In a saucepan, melt the unsalted butter over medium heat. Stir frequently until it becomes golden brown and releases a nutty aroma (about 5-7 minutes). Make sure to watch it closely to avoid burning.

In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Mix until the mixture is smooth and creamy.

Stir in the sourdough discard, eggs, and vanilla extract until evenly incorporated.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.

Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.

For the best texture, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or overnight for deeper flavor).

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the prepared sheet, leaving space between each.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool.