Start by melting the butter in a pan over medium heat until it turns golden brown and gives off a nutty aroma. Once done, set it aside to cool.

In a bowl, whisk together the flour, baking powder, baking soda, and sea salt. This helps evenly distribute the dry ingredients.

In a large mixing bowl, beat the browned butter with the caster sugar, light brown sugar, and dark brown sugar until the mixture is creamy and smooth.

Add the egg yolks, whole egg, and vanilla (and almond extract if you're using it). Mix until everything is smooth and combined.

Stir in the sourdough starter discard, ensuring it's fully incorporated to add that tangy depth to the cookies.

Slowly mix the dry ingredients into the wet mixture, ensuring even integration.

Carefully fold in the dark chocolate chunks until evenly distributed.

For best results, wrap the dough in plastic wrap and chill it in the fridge for at least 2 hours to develop flavor and improve texture.

Preheat your oven to 180°C (350°F). Scoop dough into balls and place them on a lined baking sheet with enough space for spreading. 

Bake for 15 minutes, or until golden around the edges and slightly soft in the center.

Give the cookies a few minutes to settle on the baking sheet before shifting them to a wire rack for complete cooling. Enjoy!