First, make the brown butter. Take the butter and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma.227 grams butter

Pour the brown butter into a large mixing bowl and add the sugar and brown sugar. Stir to combine.165 grams brown sugar, 150 grams granulated sugar

Add the wet ingredients to the mixture and stir to combine.125 grams pumpkin puree, 14 grams vanilla extract, 75 grams sourdough discard

Combine the dry ingredients.385 grams all-purpose flour, 5 grams baking soda, 3 grams salt, 4 grams pumpkin pie spice

Add the heath bits and chocolate chips and fold to combine.100 grams heath bits, 170 grams chocolate chips

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a 2-tablespoon cookie scoop, stack two scoops of dough on top of each other to create tall cookies. Press a few extra chocolate chips on the tops of the cookies. Arrange 8 cookies per tray (this recipe makes about 21 cookies).

Preheat the oven to 350°F. Bake for 13-15 minutes, or until the edges are set and the tops have lost their gloss. If baking two trays at once, rotate them halfway through for even baking. Add to a wire rack to cool.