1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated
sugar, dark, and light brown sugar for 3 minutes. Add the discard, eggs, and
vanilla and mix on medium-high for about 1 minute.
2. Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, and sea salt. Mix for 30 seconds. Slowly add the all-purpose flour until just incorporated. Add the chocolate chips and beat for a few seconds on low speed
or fold in by hand.
3. Chill in the fridge for at least 2-3 hours before scooping.
4. When ready to bake, preheat oven to 350°F. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly to make
scooping easier.
5. Scoop 2 tablespoon balls of dough onto the cookie sheet and spread cookie dough on a baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10
minutes until edges are just golden. Make sure not to over-bake, the cookies
will set up as they cool.
6. Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)