First, cream the butter and sugar together until it is well combined. This should take about 2-3 minutes.
Now add your eggs, vanilla extract, almond extract into the butter and sugar mixture. Using your mixer, combine these ingredients. (Note: Only mix for a minute or less as we don’t want to mix the eggs for too long).
Finally, add your sourdough discard, the first cup of flour, and baking powder. (To prevent from having to use another bowl I just add the dry ingredients to the top of my mixture and give that a quick mix together, before mixing it with the wet ingredients below).
Continue adding the flour ½ cup at a time, until all flour is added to the mixture.
Place dough in the refrigerator to cool for at least 2 hours (pssst, this is where you would leave it overnight if you wanted a more bulk fermented result).
Preheat Oven to 350 degrees fahrenheit
Remove cookie dough from the fridge and divide into 2.
*Roll out either half of the dough on your desired baking sheet until it is circular and about ½ in. thick.
*You can stop there, or I like to add a little fancy look to the crust by rolling the very ends over just a little. Then, make a pattern by squishing it down with a fork.
Bake for 12-14 minutes.
Remove from the oven, and let cool on the baking sheet.
