Sourdough Chocolate Crinkle Cookies
Sourdough Chocolate Crinkle Cookies are soft, fudgy, and rolled in powdered sugar for that signature crackled look. They’re rich, festive, and the perfect way to use up sourdough discard during the holidays or any time you’re craving chocolate.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the cookies
- 50 g unsweetened cocoa powder ½ cup
- 120 g all-purpose flour 1 cup
- 4 g baking powder 1 teaspoon
- 2 g salt ½ teaspoon
- 90 g granulated sugar ¾ cup
- 60 ml vegetable oil ¼ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 g sourdough discard about 2 ½ tablespoons
For Rolling
- 60 g powdered sugar ½ cup
Instructions
- Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, vanilla, and sourdough discard until smooth and slightly thickened.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Make the dough: Add the dry ingredients to the wet mixture and stir until a thick, sticky dough forms. Scrape down the sides and make sure there are no dry patches.
- Chill the dough: Cover and chill the dough in the fridge for at least 2 hours (or up to overnight). The dough will be very soft, and chilling makes it easier to shape and gives better cracks.
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop and roll: Scoop 2 tablespoon-sized portions of dough and roll each into a ball. Coat generously in powdered sugar until fully covered.
- Bake: Arrange cookies a few inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the tops are crackled and the edges are just set. The centers will still look soft—they’ll firm up as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
To freeze, place cooled cookies in a freezer bag and store for up to 2 months—just let them thaw at room temperature before serving. You can also freeze the unbaked dough balls (without powdered sugar), then roll in sugar and bake straight from the freezer, adding a few extra minutes to the bake time.
Audrey’s Tip: Don’t skimp on the chilling time—cold dough is key to getting those gorgeous crinkle tops and chewy centers. For extra contrast, roll the dough balls in granulated sugar first, then powdered sugar!
Nutrition
Calories: 77kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 17mgSodium: 51mgPotassium: 37mgFiber: 1gSugar: 6gCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!