Start by creaming 1 1/2 cups of room temperature butter with 3/4 cups of organic cane sugar (or 1/2 cup of your chosen low carb sugar) and 1 tsp. of vanilla extract until smooth and fluffy.

In a separate bowl, combine 3 1/2 cups of organic white flour and 1 tsp. of sea salt.

Gradually add 2 cups of the flour mixture into the creamed butter and sugar mixture and combine until just incorporated.

Gently fold in 1/2 cup of sourdough discard and the remaining flour mixture until just combined, avoiding overmixing.

Knead the dough by hand if there are stray bits of dough in the mixing bowl.

Shape the dough into a ball and refrigerate it, covered, for at least 12 hours.

Preheat your oven to 350°F (176°C).

Form the chilled dough into a log and slice into 18 equal pieces. Place the cookies on a parchment-lined baking sheet.

Bake for 15-20 minutes for a lighter texture or 20-25 minutes for slightly browned edges.

Cool the baked cookies completely on a baker's rack.

Melt 8 oz. of dark chocolate chips with 1 tbsp. of coconut oil in a double boiler over medium heat until smooth.

Dip the lower half of each cookie into the melted chocolate and place back onto parchment paper to set.

Optionally, drizzle any leftover chocolate over the top of the cookies.