Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicon mat.

Whisk the flour, baking powder, baking soda and sea salt into a bowl and set aside.

Place the coconut oil in a large bowl with a hand mixer (or in the bowl of an electric mixer with paddle attachment) and beat on low speed until softened. Then add the coconut sugar and beat until combined. If chunks of coconut oil remain, simply use your hands to help dissolve the larger chunks of coconut oil. Then add the vanilla and sourdough discard and continue to beat on medium speed until fully incorporated.

Gradually add the dry ingredients into the bowl of wet ingredients and continue to beat, just enough to combine (do not overmix). Then gently add the chopped dark chocolate and mix with a wooden spoon or spatula.

Use a cookie scoop to form your cookies, and place on the prepared baking sheet. You can roll each ball between your hands to make your cookies more even if you’d like (otherwise simply leave the balls as is), then press slightly with your palm to flatten each cookie.

Bake at 350˚F for 8-10 minutes (mine are usually perfect at 9 minutes, but ovens may vary slightly). Do not overbake; the cookies will still be soft when you take them out of the oven, but will continue to cook and harden slightly as they cool. Remove from the oven and immediately add a few chocolate chunks on top of each cookie if you’d like, pressing it gently into the dough. I like to do this so that each cookie shows a generous amount of chocolate on top, but this step is optional. Sprinkle with Maldon flaky salt or Fleur De sel. Let the cookies cool on the baking sheet for 2-3 minutes, then carefully transfer to a wire rack to cool completely. Cookies can be kept in an air tight container at room temperature for up to a week.