First, in a large mixing bowl, add the melted butter, brown sugar, sea salt, oil, vanilla and sourdough discard. Mix this with a spatula until well combined or use a stand mixer fitted with the paddle attachment on medium speed.

Next mix the dry ingredients, the flour and baking cocoa, into the wet ingredients, until well combined. Scraping down the sides of the bowl as needed. You can do this by hand or with a wooden spoon. Then take a piece of plastic wrap and wrap the dough in it and place in the fridge for at least an hour or up to 5 days.

When you are ready to bake the cookies take and divide cookie dough in half and place one half of it on a piece of parchment paper about the size of a baking sheet. Then take another piece of parchment paper and roll it out to make a ¼ inch thin sheet.

After it is rolled out, using a 2-inch cookie cutter (I actually use a biscuit cutter), cut out the cookies. Remove the excess dough and then transfer the cookies to a baking sheet using the parchment paper to transfer them easily and quickly.

Bake in a preheated 400-degree oven for 10-15 minutes. Remove from the oven and transfer immediately to a wire rack. Repeat this process with the remaining dough and then repeat until you have used all the dough.

Let the cookies cool.

While the cookies are cooling you can mix up the filling. In a separate bowl, simply add the softened butter, powdered sugar, vanilla, and cream to a medium bowl. Mix well until combined and set aside.

You can add more powdered sugar to thicken or cream to thin to reach a good spreading consistency.

Once the cookies have cooled take a cooled cookie and spread a little bit of filling onto a cookie and sandwich another cookie on top. You can do as much or as little filling as you would like. Just note that you may need to double the filling if you use a lot of filling on each sourdough cookie. Set aside and repeat until all the filling is gone.

For best results, place in the refrigerator for 30 minutes to an hour to stiffen up the filling and then enjoy!