In a stand mixer with a paddle attachment, cream together butter and maple syrup until blended. Add eggs, sourdough starter or sourdough discard, and vanilla. Mix again until light and fluffy.
In a separate bowl, mill your flour (or use flour of choice), and mix with baking soda, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
Add chocolate chips and mix well. Cover and chill the dough for at least an hour.
Optional - If you would like to long-ferment the dough then cover the bowl or transfer to a sealed container and place it in the fridge for 1-3 days.
Preheat oven to 375°F.
Roll cookies into a ball using three tablespoons of dough per cookie. Place them two inches apart of a parchment-lined baking sheet.
Bake for 10-12 minutes until the edges start to turn golden brown.
Remove from the oven and transfer to a wire rack to cool after two minutes.
