Sourdough Discard Peanut Butter Chocolate Chip Cookies

Preheat your oven to 350°F. Center the oven racks for uniform baking. Take out your baking sheets (I used two) and line them with parchment paper (for an easy cleanup). Set aside.
Mix Dry Ingredients: Whisk together 1 3/4 cups (210 g) flour (I use all-purpose), 1 teaspoon baking soda, 1/2 (3 g) teaspoon salt, and 1/2 teaspoon baking powder. Set this mixture aside for now.
Mix Wet Ingredients: Either by hand or with a stand mixer, mix together 1/2 cup (113 g) softened or melted butter, 3/4 cup (175 g) peanut butter, 1/3 cup (100 g) sourdough discard, 1/2 cup (100 g) each of white sugar and brown sugar, 1 egg, and 2 teaspoons vanilla extract until smooth and thoroughly combined.
Gradually mix the dry ingredients into your wet mix. Once incorporated, stir in 1 cup (185 g) of chocolate chips.
With a spoon, scoop out dough portions about the size of two tablespoons (I do heaping tablespoons) and place them on your prepared baking sheet. Leave a few inches of space between each for spreading. I fit about 12 cookies per tray. Press down on each cookie with a fork, making a criss-cross pattern, slightly flattening them.
Bake for 9 – 11 minutes or until you notice the cookie edges turning a lovely golden brown. 10 minutes works best for me. Transfer to a wire rack after baking to cool completely.