Chocolate Sourdough Discard Cookies

In a large bowl in the microwave, heat the butter until just melted. Remove from heat, add the sugars, and whisk until fully combined and creamy, 1 full minute. Add the salt, baking powder, and baking soda, and whisk until combined, with no streaks of discard. Switch to a flexible spatula and stir in the flour and cocoa until just a few dry patches remain. Stir in the chocolate chips. Cover the bowl and refrigerate the cookie dough for at least 2 hours and up to 12 hours. Once the dough has chilled, preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two baking sheets with parchment. Scoop the cookies into 2-tablespoon portions and distribute evenly among the prepared baking sheets (a jumbo cookie scoop works well). Bake for 14-16 minutes, rotating top to bottom and front to back halfway through, until the cookies look matte on the top; they will still feel a bit soft but will firm up as they cool. Let the cookies cool completely on the baking sheets before serving. Store leftover sourdough discard cookies in an airtight container at room temperature for several days. To freeze the dough, place the dough balls close together on a parchment-lined baking sheet after scooping, then freeze until solid, about 1 hour. Transfer frozen dough balls to a freezer safe container and freeze for up to 2 months. To bake from frozen, add an additional 2 minutes to bake time.