1. 1. Begin by melting the unsalted butter in a saucepan over medium heat. Gently swirl the pan or stir the butter as it cooks, allowing it to turn a deep golden-brown color and release a nutty aroma.

2. 2. In a separate bowl, beat the light brown sugar, granulated sugar, egg, and egg yolk until the mixture is smooth and creamy.

3. 3. Gradually incorporate the browned butter into the sugar and egg mixture, followed by the sourdough discard and vanilla extract. Then, gently fold in the all-purpose flour, baking soda, baking powder, salt, and cinnamon until the dough comes together seamlessly.

4. 4. Carefully fold in the chocolate chips, ensuring they are evenly dispersed throughout the dough.

5. 5. Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough onto the prepared sheets, flatten the dough slightly, and top with additional chocolate chips, if desired.

6. 6. Bake the cookies for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.