1. Add the butter to a saucepan over medium heat. Stir constantly as it melts. It will start to foam and sizzle.

2. After a few minutes, you’ll see brown bits forming at the bottom and smell a rich, nutty aroma. As soon as it turns golden brown (not burnt!), remove from heat and pour into your mixing bowl to cool slightly.

3. Mix sugars and butter: To the bowl with your browned butter, add cane sugar and dark brown sugar. Mix until smooth.
4. Add wet ingredients: Add the egg and stir until fully combined. Then mix in the sourdough starter and vanilla.
5. Add dry ingredients: Stir in the salt, flour, and baking powder until no dry streaks remain.
6. Fold in chocolate: Mix in chopped chocolate, saving a few pieces to press on top of the cookies before baking.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). This step helps the flavors develop and improves texture.

Scoop and bake:

1. Preheat your oven to 180°C (350°F).
2. Line a baking sheet with parchment paper.
3. Scoop the dough using a cookie scoop or spoon (think ice cream scoop size), and place spaced apart on the sheet.
4. Press a few chocolate pieces on top if you saved some.
5. Bake for 12–15 minutes, or until the edges are just golden. Don’t overbake, they should look slightly underdone in the center.

6. Let them cool for a few minutes on the tray before transferring to a wire rack.