Step 1

Brown the butter: Add the butter to a pot and cook on low until browned, about 10-15 minutes. Set aside to cool.

Step 2

Mix sugars and butter: In a mixing bowl, add both sugars and the browned butter. Mix for 3 minutes until smooth.

Step 3

Add wet ingredients: Mix in the eggs, vanilla extract, and sourdough discard. Stir until fully combined.

Step 4

Add dry ingredients: Add all of the dry ingredients (flour, baking powder, baking soda, salt) and mix on high until just incorporated.

Step 5

Fold in chocolate and walnuts: Add the chocolate chips (all types) and optional walnuts. Mix until evenly distributed.

Step 6

Chill dough: Cover the dough and refrigerate for at least 1 hour.

Step 7

Preheat oven: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.

Step 8

Scoop dough: Using an ice cream scoop, scoop equal-sized portions of dough onto the prepared cookie sheet, leaving about 2 inches of space between each cookie.

Step 9

Bake: Bake for 11-13 minutes. For a crispier texture, bake longer until the tops and edges are browned. For a gooey center, remove the cookies around 11 minutes, when the edges are lightly browned.

Step 10

Cool: Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be gooey on the inside when first broken open, and soft by the next day.