In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes.

Add the sourdough discard, vanilla, and salt to the butter mixture.

Mix until well combined.

Gradually mix in the flour until just combined.

Divide the dough in half, roll each half into logs, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper.

Slice the dough logs into ½-inch thick coins.

Place the cookies on the prepared baking sheets about 2 inches apart.

Use a fork to pierce each cookie a few times.

Bake for 10-12 minutes, until the edges just begin to turn golden.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Once the cookies have cooled, melt half of the chocolate and dip half of each cookie into it. Allow the excess chocolate to drip off onto a wire rack.

Once the chocolate has set, re-melt the remaining chocolate, then dip each cookie a second time for an extra chocolate layer. Let the cookies set until the chocolate is firm.