Accidentally used salted butter for browned butter cookies

Why do I even have salted butter? Can I just eliminate salt from the dough and otherwise follow this recipe? I've read that you reduce the salt by 1/4 tsp per 1/2 cup of butter, but the browned butter tastes really salty...

(Potential complicating factor: The butter needs to be browned to eliminate liquid to compensate for the excess liquid introduced by sourdough discard.)

submitted by /u/dr-spaghetti
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