There are cookies… and then there are these cookies.
You know the kind, the ones that disappear off the cooling rack before you can even pretend they’re “for later.” The ones your kids ask for again before the powdered sugar has even settled.
These sourdough discard chocolate crinkle cookies fall squarely into that category. They’re rich, fudgy, perfectly crackled on the outside, and just a little bit magical thanks to that humble jar of sourdough discard sitting in your fridge.
And in our house? These are my son’s absolute favorite. If he sees me pull out the cocoa powder, he’s already hovering in the kitchen asking, “Are you making my cookies?”
Also, a quick disclaimer: I can almost make them as good as my mom… who is, without question, the best baker (and cook) in our family. I’m still chasing her level—but I think she’d give me a proud nod for these.
Why You’ll Love These Cookies
- Uses up sourdough discard (no waste on the homestead!)
- Soft, fudgy centers with crisp edges
- That classic crackled, powdered sugar look
- A fun bake to do with kids (especially when they help roll them!)
Ingredients
Method
- Mix the wet ingredients. In a large bowl, whisk together the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla. Mix in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Bring it all together. Slowly add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick and sticky.
- Cover and refrigerate the dough for at least 1–2 hours (or overnight). Don’t skip this—this is what helps create that beautiful crinkle!
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Add powdered sugar to a large plate.
- Scoop dough and roll into 1-inch balls using your hands. Roll each ball generously in powdered sugar.
- Place about 2 inches apart on the baking sheet and bake for 10–12 minutes, until the cookies have spread and cracked beautifully.
- The cookies will be soft when they come out of the oven. Let them cool and firm up on the pan for a few minutes before transferring to a rack… or straight into little hands.