In a mixer, with a dough hook attachment, add the warm water, yeast and a teaspoon of sugar. Mix until blended. Let the yeast bloom (could take up to 5 minutes). Once it has bloomed, slowly mix in 1 cup of the flour until combined.

Mix in the eggs one at a time until they are combined. Add in the rest of the sugar and the oil. Mix until combined.

Add in the sourdough discard.

Slowly add the rest of the flour with the mixer on medium-low speed, and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour.

Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour, if needed, 1 tablespoon at a time. The dough will be a little sticky but also firm.

Take dough out of mixer bowl, and place it on a clean counter or work space. Knead the dough a minute or so on the counter. Knead in the chocolate chips.

Check the dough and if it is still too sticky to work with, add a tablespoon of flour to make it pliable. If dough is still too sticky, add another tablespoon of flour at a time until it is smooth, yet slightly sticky.

Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 ½ hours).

When the dough has risen, punch down the dough.

Divide the dough into 18 equal pieces. Shape into balls and place on 2 parchment lined baking sheets.

Loosely cover with plastic wrap (or a clean kitchen towel) and let rise in a draft free place for 30 minutes.

Preheat oven to 350 F.

Bake for 18 to 20 minutes, or until buns are golden brown and have an internal temperature of 190°.