• Preheat the Oven: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
• Incorporate Sourdough Discard: Add the sourdough discard and mix until it's well combined with the butter-sugar mixture.
• Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, coco, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
• Fold in Chocolate: Gently fold in the dark chocolate chips or chunks until they are evenly distributed throughout the cookie dough.
• Chill the Dough (Optional): For thicker cookies with a better flavor profile, you can chill the dough in the refrigerator for at least 30 minutes or up to 24 hours.
• Form Cookie Dough Balls: Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each for spreading.
• Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges. Keep in mind that baking time may vary depending on your oven, so watch them closely.
• Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy your delightful Dark Chocolate Sourdough Discard Chocolate Chip Cookies! The sourdough discard adds depth to the flavor and a pleasant chewiness to the texture, making these cookies a unique and delectable treat.