Chocolate Sourdough Discard Cookies

Step 1: In a large bowl in the microwave, or in a large saucepan on the stove, heat the butter until just melted. Remove from the heat, add the sugars, and whisk until fully combined and creamy, about 1 full minute.

Step 2: Add the salt, baking powder, and baking soda, and whisk until combined.

Step 3: Add the sourdough discard, egg, and vanilla and whisk until homogenous, with no streaks of discard visible.

Step 4: Switch to a flexible spatula and stir in the flour and cocoa until just a few dry patches remain. Stir in the chocolate chips.

Step 5: Scoop the dough into 2-tablespoon portions, about 50 g each, and place them close together on a baking sheet; a quarter sheet pan works well. Cover the baking sheet and chill for 2 to 12 hours. Alternatively, cover the bowl of cookie dough before scooping and chill for 2 to 12 hours. Let the dough temper at room temperature for 15 to 20 minutes before scooping.

Step 6: Once the dough has chilled, preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment.

Step 7: Scoop the cookies into 2-tablespoon portions, about 50 g each, and distribute evenly among the prepared baking sheets.

Step 8: Bake for 14 to 16 minutes, rotating the sheets top to bottom and front to back halfway through, until the cookies look matte on top. They will still feel a bit soft but will firm up as they cool.

Step 9: Let the cookies cool completely on the baking sheets before serving. Store leftovers in an airtight container at room temperature for several days.