1. Brown the butter in a saucepan over medium heat until it foams and brown bits form, then let it cool until warm.

2. Whisk the cooled browned butter and coconut sugar in a bowl until smooth and glossy.

3. Add the egg and vanilla extract, whisking until the mixture thickens.

4. Stir in the sourdough discard until fully combined.

5. In a separate bowl, whisk together the flour, baking soda, and sea salt.

6. Fold the dry ingredients into the wet ingredients until just combined.

7. Fold in the dark chocolate chips and dried cranberries until evenly distributed.

8. Cover the dough and chill in the refrigerator for at least 30 minutes.

9. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

10. Scoop tablespoon-sized portions of dough, spacing them 2 inches apart on the baking sheet.

11. Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

12. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.