Preheat oven to 375 degrees F convection. See recipe notes for alternatives to convection

baking.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the

softened butter for about a minute until light and fluffy. Add the granulated sugar. Cream

together until fluffy and smooth.

Crack the egg and add it to the butter/sugar mixture. Whip together with the beaters until the

egg is fully incorporated. Add the sourdough discard and syrup. Mix again with the mixer until

smooth and combined.

To a medium-sized bowl, add the flour, baking soda, salt, and cocoa powder. Whisk together

to combine.

Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are

incorporated.

Scoop the cookie dough into small, 2 Tablespoon sized balls. Roll each ball in granulated or

powdered sugar and stick on a parchment lined baking sheet.

Bake cookies in a preheated, 375 degrees F oven on convection bake for about 7-8 minutes.

After 7-8 minutes, the cookies should be puffy with the edges just a little crispy. Let the

cookies cool on a baking sheet for 5-10 minutes until they set up completely. If you don't

have the convection bake feature, bake the cookies at 375 degrees F for about 8-10

minutes. Enjoy!