1. 1. Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This usually takes about 2-3 minutes. The mixture should be pale yellow and airy.

2. 2. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the room temperature sourdough discard until just combined. The mixture might look a little curdled at this stage, but don’t worry, it will come together.

3. 3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder.

4. 4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. The dough will be soft and sticky.

5. 5. Chill the Dough (Recommended): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps firm up the dough, making it easier to handle and contributing to better crinkles. You can chill it for up to 2 hours.

6. 6. Preheat Oven and Prepare Rolling Sugars: Preheat your oven to 350 F (175 C). Line two baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar in one shallow bowl and the 1 cup of powdered sugar in another shallow bowl.

7. 7. Shape and Roll Cookies: Scoop rounded tablespoons of dough (about 1.5-inch balls). First, roll each ball thoroughly in the granulated sugar, ensuring it’s completely coated. Then, roll it generously in the powdered sugar, making sure a thick layer adheres to the entire surface. Place the coated balls about 2 inches apart on the prepared baking sheets.

8. 8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will puff up and then flatten slightly as they cool, revealing those beautiful crinkles. Do not overbake! Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.