Mill your wheat
To your mixer, using the whisk attachments, cream your butter and sugar until fluffy and creamy. This will take about 5 minutes.
Add eggs and cream until light and fluffy. This will take about 3 minutes.
Add vanilla and sourdough discard, mix until combine.
Using cookie paddles, add in your dry ingredients and combine. Do not overmix as this will make your cookies less chewy.
Add in your chocolate chips, only mix until combined.
Put your cookie dough into a bowl and cover. Put in refrigerator for 4+ hours for fermentation and softening of the dough.
After cold fermentation, preheat your oven to 350 degrees.
Shape your cookies into 75g balls and place 3" apart. I like to make the balls relatively tightly formed so they don't spread out as much.
Bake for 15-17 minutes. Cookies should be browned but slightly soft in the middle.
Let your cookies rest for 5-10 minutes so they can set and cool. Transfer to a wire rack to finish cooling or enjoy warm!
