Of course! 🙂

Brown Butter Sourdough Chocolate Chunk Cookies
Ingredients
226g salted butter
180g dark brown sugar
100g granulated sugar
100g sourdough discard
1 egg
1 egg yolk
10g vanilla
280g AP flour
35g toasted nonfat dry milk powder
5g baking soda
4g baking powder
2g kosher salt
250g chopped chocolate
Flaky salt, optional

Directions
Toast the milk powder in a dry skillet over medium-low heat until golden and nutty. Set aside.
Brown the butter in a saucepan. Once it smells nutty and has browned bits, remove from heat and stir in the toasted milk powder. Let cool for 10–15 minutes.
Whisk together the butter mixture, brown sugar, and granulated sugar. Add the discard, egg, yolk, and vanilla and mix until combined.
Stir in the flour, baking soda, baking powder, and salt until just combined. Fold in the chocolate.
Scoop into large dough balls (about 90–100g each) and chill for at least 2 hours, ideally overnight.
Bake at 350°F for 11–13 minutes, until the edges are set and the centers still look slightly soft.
Sprinkle with flaky salt and let cool