Chocolate Chip Sourdough Discard Cookies

Add both types of sugar to a bowl with the butter. Cream together until they are fluffy and the sugar has completely dissolved (this step is easier in a stand mixer, however you can totally do it by hand with a wooden spoon, it just takes a bit of elbow grease).
Once the above mixture is fluffy, add the egg & vanilla extract and mix until completely combined.
Once the egg has been combined into the mixture, gently add your sourdough discard and mix until it's fully emulsified into the mixture.
Now add your flour, salt and baking soda, as well as your chocolate chips (or whatever flavors you have chosen). You don't want to over mix at this stage, just fold the flour & chocolate chips through until you can't see any dry bits.
You need to cover the dough with plastic wrap and place it in the fridge to rest. At minimum 1-2 hours, but you can leave it in the fridge for up to 24 hours (see notes above).
When you're ready to bake, preheat your oven to 190C/375F.
Line a cookie tray with parchment or baking paper.
Take your dough out of the fridge and use an icecream scoop or tablespoon to scoop balls of dough and place them onto the lined tray.
I find making each ball around 30-35g the perfect size.
Lightly press each ball down with a fork and place into the oven to bake for 10 to 15 minutes (this will depend on your oven).
You want them still soft in the middle. Leave to cool on the tray for 5 minutes before carefully transferring to a wire rack to cool completely.