Sourdough Chocolate Chip Cookies

Ingredients

In a stand mixer with a paddle attachment, cream together 1 cup (227g) softened unsalted butter, 1 cup (200g) white granulated sugar, and 1 cup (200g) light brown sugar until light and fluffy.
Add 1 large egg, 3/4 cup (170g) sourdough discard, and 2 teaspoons (8g) vanilla extract. Mix well until light and fluffy.
In a separate large bowl, mix together 3 cups (405g) all purpose flour, 1 teaspoon (6g) baking soda, 1/2 teaspoon (2.5g) baking powder, and 1 1/2 teaspoons (7g) salt.
Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
Fold in 2 cups (340g) chocolate chips (more is better).
Roll cookies into a ball using 3 tablespoons of dough per cookie. Place them 2 inches apart on a parchment-lined cookie sheet.
Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, chill for 12-24 hours.
Preheat the oven to 375°F.
Bake for 12-14 minutes. The edges and tops should start to turn a golden brown.
Remove from the oven and immediately transfer to a wire rack to cool cookies.

Per cookie:

Note: Nutrition information is automatically calculated and should only be used as an approximation.