Sourdough Cocoa Puffs

In a large bowl, whisk the dry ingredients. Sift the cocoa powder if there are clumps.
120 g All-purpose Flour, 40 g White Rice Flour, 40 g Dutch-process Cocoa Powder, 50 g Granulated Sugar, ½ tsp Kosher Salt, ¼ tsp Baking Soda
Pour in the discard, vanilla, unsalted butter and 1 TBS of milk and mix with a spatula. The mixture will be dry, crumbly, and sandy at first.
Use your hands to squeeze and knead the dough together into a cohesive, smooth dough and only add more milk as necessary to help bind the ingredients together.
Cover with a lid or plastic wrap and chill in the refrigerator for at least 30 minutes and up to two days.
100 g Sourdough Discard, 1 tsp Vanilla Extract, 2 TBS Unsalted Butter, 1-2 TBS Whole Milk
Preheat the oven to 375ºF (191ºC) and line a large sheet pan with parchment paper.
Pinch off small pieces of dough and roll into spheres between the palm of your hands. The balls should be about ⅜" in diameter. This part is easy, but can be a bit tedious, so encourage others to help!
Arrange the puffs closely together on the sheet pan and bake for 15 minutes until firm and noticeably darker. Shake the pan after 10 minutes to encourage even baking.
Lower the oven temperature to 200ºF (93ºC) and continue baking for 20 minutes to bake off any extra moisture and create crispier puffs.
Cool the sourdough cocoa puffs completely as they'll become crispier as they cool.