1-Whisk together all dry ingredients in a small bowl and set aside. This includes the flour, salt, baking soda, and baking powder, which form the base of your dough.

2-In another bowl, beat the wet ingredients 1 the egg, sourdough discard, and vanilla extract until smooth and set aside. This step infuses the tangy flavor that makes these cookies special.

3-Using a stand mixer with a paddle attachment, beat the wet ingredients 2 cold cubed butter, brown sugar, and granulated sugar on low speed for 45-60 seconds until thick and crumbly.

4-Add the chocolate chips to the butter mixture and mix on low for 30-45 seconds, then scrape down the bowl sides to ensure even distribution.

5-Add the dry ingredients mixture and mix on low for 20-30 seconds until crumbly, being careful not to overmix.

6-Pour in the wet ingredients 1 mixture and mix on low speed for 20-30 seconds until the dough comes together and pulls away from the bowl sides.

7-Stir with a spatula to fully incorporate all ingredients, making sure everything is well combined.

8-Portion the dough into 12 large balls using a cookie scoop and place them on a parchment-lined baking tray.

9-Cover the tray with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 24 hours, to enhance flavor and texture.

10-Preheat oven to 375 degrees Fahrenheit.

11-Bake the chilled dough balls for 15-17 minutes until the edges are golden and the centers look slightly under-baked.

12-Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.