Step 1

Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.

Step 2

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 3

In a large bowl add the browned butter, brown sugar, and sugar. Whisk until there are no lumps of brown sugar. Add the egg yolks and vanilla. Whisk together until smooth. Fold in the sourdough discard.

Step 4

Add the dry ingredients into the wet ingredients and mix until just combined. Wrap the dough in wax paper and refrigerate for at least 2-3 hours.

Step 5

Preheat the oven to 375 degrees Farenheight. In a small bowl stir together the ingredients for the cinnamon-sugar coating.

Step 6

Remove the dough from the refrigerator. Using two tablespoons of dough each roll into tall oblong balls. Roll the dough balls in the cinnamon-sugar mixture coating thoroughly.

Step 7

Place nine dough balls on a cookie sheet and bake for 10-12 minutes for soft cookies or 15 minutes for crunchier cookies. Allow the cookies to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.