Brown your butter by heating on medium to high heat, stir often. Once butter is melted, it will begin to foam, stir for 5-10 minutes until the butter starts to turn golden brown. The foam will subside and milk solids on the bottom of the pan will toast, aroma will be nutty and rich.

Pour browned butter into mixing bowl and allow to come to room temperature.

Add sugar to butter, and mix well. (if you are using molasses, add it in with sugars)

Add your eggs, and mix very well.

Add discard & vanilla, and mix until just combined.

In a separate bowl, mix up your dry ingredients.

Add your dry ingredients (Flour, baking soda, baking powder, and salt), into you wet mixture and mix until flour is no longer visible. Be careful not to over mix.

Fold in chocolate chips.

At this point I like to put my dough into the fridge for at least 2 hours, preferably I leave mine for a full day.

When you are ready to bake, preheat oven to 350 degrees.

Scoop out about 2 Tbsp of the cookie dough and roll into a ball, I like to flatten it out a bit between my fingers and then place on a lined or greased baking sheet.

Bake for 14 minutes, let cool on cookie sheet for a few minutes before transferring to a cooling rack.