Set oven rack in center of the oven and preheat oven to 350 Fahrenheit (177 Celsius). Line a sheet pan or pans with parchment paper. Set aside.

In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt. Set aside.

In a small sauce pot, heat the butter on low until melted. Set aside.

Into a large mixing bowl, transfer the melted butter. It should be warm to the touch. To the butter, add the brown sugar and cane sugar. Whisk until incorporated.

To the butter mixture, add the vanilla and sourdough discard. Whisk until incorporated. Crack the egg into the batter. Whisk until smooth.

To the butter mixture, add the flour mixture all at once. Use a wooden spoon to mix the ingredients, folding and pressing the dough until there are no dry bits left. The cookie dough should be stiff.

To the batter, add the chips and chunks. Tip: if you'd like puddles of chocolate on the top of your cookies, hold ¼ of the chunks out and place a chunk on top of the cookie ball after scooping. Mix until the chocolate is evenly distributed.

Optional: For More Sourdough Flavor rest cookies in the fridge for up to three days.

Scoop cookies using a number 40 ice cream/cookie scoop and transfer to prepared pan spacing cookies at about 2 inches (5 centimeters) apart.

Bake cookies at 350 Fahrenheit (177 Celsius) for 10-13 minutes OR when the cookies are just turning golden around the edges and the bottom is golden.

Allow cookies to cool on the pan for about 5 minutes.