1. Preheat the oven to 350°F (176°C).
2. In a medium bowl, whisk together the dry ingredients.
3. In a separate medium bowl, cream together the butter and sugar.
4. Add the egg, then mix until fully combined.
5. Add the sourdough discard; gently fold it into the batter.
6. Add the flour, baking soda and salt mixture, then fold it into the batter, being careful not to over-mix the cookie dough.
7. Add the chocolate chips and macadamia nuts; fold them in just to combine.
8. Transfer the cookie dough to the fridge for 30 minutes to rest.
9. Scoop the cookies (if weighing, I portion them into 60 gram balls) with a spoon and place them onto a Silpat or parchment paper–lined baking tray.
10. Bake the cookies for 12 to 13 minutes, then remove them from the oven and gently place a few additional chocolate chips and macadamia nuts on top. This will give the cookies a very nice aesthetic. You can also place chunks of dark chocolate on top to have that oozing chocolate look.
11. Put the cookies back into the oven for another 2 to 3 minutes and bake until fully cooked. The cookies should be golden brown but still very soft to the touch.
12. Allow the cookies to cool on the baking tray for 3 to 4 minutes before removing them and placing them onto a cooling rack.

Notes: Cookies can be stored in an airtight container for 2 to 3 days OR frozen for 2 to 3 weeks. I like to microwave them for 20 to 30 seconds to soften them up a bit before serving.