Use unfed sourdough discard straight from the fridge but bring to room temperature before mixing for easier blending., If dough is too wet, add flour a tablespoon at a time; if too dry, add water a teaspoon at a time to achieve proper cookie dough consistency., Chill dough for at least 2 hours or overnight for better flavor development and firmer cookie shape., Butter can be substituted with margarine or coconut oil, but texture may change slightly., Vanilla extract can be replaced with bean paste or omitted entirely., Different types of chocolate chips or nuts can be used as mix-ins., Cookies store well in an airtight container at room temperature up to 5 days; adding a slice of bread helps keep them soft., Baked cookies freeze for up to 3 months in freezer-safe container with parchment paper layers., Cookie dough balls freeze well for up to 3 months; bake directly from frozen adding 1-2 minutes to baking time., Bake cookies until edges are lightly golden and centers appear slightly soft; they will continue to firm up while cooling.