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Preheat oven to 375ºF convection. See recipe notes for non-convection.
To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add the brown sugar and granulated sugar. Cream together until fluffy and smooth.
Crack the eggs and add them to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and vanilla extract. Mix again with the mixer until smooth and combined.
To a medium-sized bowl, add the flour, cocoa powder, cornstarch, baking soda and salt. Whisk together to combine.
Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are incorporated.
Scoop the cookie dough into small, 2 Tablespoon sized, balls. Roll each ball in powdered sugar and stick on a parchment lined baking sheet.
Bake cookies in a preheated, 375 degrees F oven on convection bake for about 7-8 minutes. After 7-8 minutes, the cookies should be puffy with the edges just a little crispy. Let the cookies cool on a baking sheet for 5-10 minutes until they set up completely. If you don't have convection bake, bake the cookies at 375 degrees F for about 8-10 minutes. Enjoy!