1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Add the egg and vanilla extract and mix until combined.

4. Stir in the sourdough discard until the mixture is smooth.

5. In a separate bowl, whisk together flour, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients and mix on low speed until no dry streaks remain.

7. Fold in the chocolate chips gently with a spatula.

8. Cover the dough and chill for at least 30 minutes.

9. Use a cookie scoop to portion dough onto prepared baking sheets, leaving space to spread.

10. Bake for 10 to 12 minutes until edges are lightly golden and centers are still soft.

11. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.

12. Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.