1. In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and fragrant (about 3–5 minutes). Immediately add the chopped dark chocolate and strong brewed decaf coffee. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat.
2. Pour the browned butter, chocolate, and coffee mixture into a large mixing bowl. Set aside to cool for about 5 minutes. While the mixture is cooling, in a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder.
3. Add the brown sugar and granulated sugar to the cooled chocolate mixture. Whisk until the sugars dissolve and the mixture looks smooth and slightly thickened.
4. Add the sourdough discard, egg, and vanilla extract to the bowl with the chocolate mixture. Stir until fully combined. Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains.
5. Fold the chocolate chips evenly into the dough then cover the bowl with plastic wrap and refrigerate for 15 minutes to firm up the dough and reduce stickiness.
6. While the dough chills, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. I usually bake a few at a time because we would eat all of them in one sitting.
7. Remove the dough from the refrigerator. Using a large cookie scoop, portion out the dough. Roll each portion into a round and place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
8. Bake for 10 to 12 minutes, or until the cookies have spread out, the tops look dry, and the edges are set. Remove from the oven and let cool completely on the baking sheet. The cookies will be soft and not fully set when warm, so avoid moving them until cooled.

NOTE: These cookies taste best once fully cooled and set, do not transfer them onto a cooling rack too soon. They actually improve after resting overnight on the baking sheet! Store leftovers in an airtight container at room temperature for up to 7 days.

Tips & Variations

No espresso? Use hot water instead — but you’ll miss that deep chocolate boost.Want extra gooey centers? Pull them at 10 minutes and let finish on the tray.Freeze for later: Freeze portioned dough balls and bake straight from frozen at 350°F for 1–2 minutes longer.