SOURDOUGH BROWN BUTTER CHOCOLATE CHIP COOKIE SKILLET

Preheat the oven to 350F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). The butter will start to foam and sizzle around the edges. Once some of the foam subsides, the milk solids at the bottom of the pan turn brown and starts to smell toasty and nutty, remove from the heat.
Immediately stir in the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners.
Allow the mixture to cool slightly before adding in the eggs.
Once cooled, add the egg and egg yolk, and whisk to combine.
Then, add in the sourdough discard and vanilla, and stir with a wooden spoon or spatula until the mixture is smooth.
Pour the dry ingredient mixture into the wet. Mix until all the flour is incorporated.
Fold in the desired chocolate chips/chunks.
Bake at 350F for 28-32 minutes, or until the top is golden brown and the edges look crisp.
Remove and let cool for 10 minutes before serving.
Serve warm with a sprinkle of flaky sea salt, if desired.
Enjoy!