Chewy and flavorful chocolate chip cookies made with tangy sourdough discard, adding depth and a slight tang to this classic treat.

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract and sourdough discard. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until edges are golden and centers are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.