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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 75mgFiber: 1gSugar: 10g
Notes
Store cookies in an airtight container at room temperature for up to a week. Can freeze with parchment paper between layers. Optional: Add chocolate chips for extra chocolate flavor.
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