Preheat your oven to 350°F (177°C) and optionally line a baking sheet with parchment paper.

Cream together ½ cup of softened unsalted butter and ¾ cup of brown sugar using a hand mixer for 2-3 minutes until light and fluffy.

Mix in 1 cup of unfed sourdough discard, 1 egg yolk, and 1 teaspoon of vanilla extract until fully incorporated.

In a separate bowl, whisk together 1¼ cups of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt.

Gradually add the dry flour mixture to the creamed mixture, stirring gently until no flour streaks remain.

Fold in 1 cup of semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed.

Place generous tablespoons of dough onto the prepared baking sheet, spacing them 2-3 inches apart.

If desired, sprinkle extra chocolate chips on top of each dough ball before baking.

Bake for 8-11 minutes until the edges are golden brown; centers should look slightly underbaked.

Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.