Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.

In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Cream the mixture until it’s fluffy and light in color.

Beat in the egg and sourdough discard to the butter-sugar mixture until well incorporated.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Fold in the espresso powder and chocolate chips until evenly distributed.

Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet, leaving space for spreading.

Bake in the oven for 10-12 minutes, or until the edges are set but the centers are still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.