There’s something special about the smell of cookies baking in the oven. It takes me back to my childhood, when I would eagerly await my mom pulling out a tray of fresh cookies. Now, I get to create that same joy in my own kitchen. Sourdough Chocolate Crinkle Cookies blend the tang of sourdough with the rich taste of chocolate. This recipe is close to my heart because it not only helps reduce food waste by using sourdough discard but also brings people together with its delicious flavor. You’ll love how these cookies are soft on the inside and slightly crisp on the outside, sprinkled with powdered sugar, giving them a charming appearance.
Why Make This Recipe
Sourdough Chocolate Crinkle Cookies are a wonderful treat that combines two beloved components: chocolate and sourdough. By using sourdough discard, you’re making the most of your baking efforts and enjoying a delightful dessert at the same time. Plus, these cookies are incredibly easy to make, allowing you to whip up a batch whenever you crave something sweet. They are perfect for sharing with friends or enjoying while cozying up at home.
How to Make Sourdough Chocolate Crinkle Cookies
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for coating
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop the dough and roll it into balls.
- Roll the balls in powdered sugar until well coated.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Sourdough Chocolate Crinkle Cookies
These cookies are great on their own, but you can serve them warm with a glass of milk or a scoop of vanilla ice cream for a delicious dessert. You can also sprinkle some extra powdered sugar on top for an elegant touch.
How to Store Sourdough Chocolate Crinkle Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can also freeze them. Just make sure to place parchment paper between layers.
Tips to Make Sourdough Chocolate Crinkle Cookies
- Make sure your sourdough discard is at room temperature for the best mix.
- Don’t skip the chilling step—this helps the cookies hold their shape and develop better flavor.
- You can add chocolate chips for an extra chocolatey bite!
Variation
If you’d like to switch things up, try adding nuts or spices like cinnamon to the dough. You can also experiment with different types of chocolate, such as dark or white chocolate.
FAQs
Can I use a different kind of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture may vary.
Do I need to feed my sourdough before using it?
No, you can use the discard straight from your sourdough starter.
How do I know when my cookies are done?
The edges should be set, and the tops will have crackled. They might look slightly underbaked, but they will firm up as they cool.
Sourdough Chocolate Crinkle Cookies
Ingredients
Wet Ingredients
- 1 cup sourdough discard Make sure it's at room temperature.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for coating For dusting the cookies before baking.
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Once chilled, scoop the dough and roll it into balls.
- Roll the balls in powdered sugar until well coated.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.