1. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. The color will lighten and the texture will become airy.

2. Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract and the room temperature sourdough discard. The mixture might look a little curdled at this point, but don’t worry, it will come together.

3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these dry ingredients are thoroughly combined to ensure even distribution in the dough.

4. Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies. Stop mixing as soon as no streaks of flour remain.

5. Fold in Chocolate Chips: Gently fold in the chocolate chips with a spatula until they are evenly distributed throughout the dough. Avoid overmixing here too.

6. Prepare for Baking: Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

7. Bake Until Golden: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.

8. Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.