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Sourdough discard chocolate crinkle cookies

Sourdough Discard Chocolate Crinkle Cookies

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Servings: 2 dozen
Course: Dessert
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup sourdough discard
  • 1/2 cup melted butter or coconut oil for a dairy free option
  • 1 cup brown sugar light or dark
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup powdered sugar (for rolling)

Method
 

  1. Mix the wet ingredients. In a large bowl, whisk together the sourdough discard, melted butter, granulated sugar, and brown sugar until smooth.
  2. Add eggs and vanilla. Mix in the eggs one at a time, then stir in the vanilla extract.
  3. Combine dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Bring it all together. Slowly add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be thick and sticky.
  5. 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!
  6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  7. Add powdered sugar to a large plate.
  8. Scoop dough and roll into 1-inch balls using your hands. Roll each ball generously in powdered sugar.
  9. Place about 2 inches apart on the baking sheet and bake for 10–12 minutes, until the cookies have spread and cracked beautifully.
  10. 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.

Notes

These freeze beautifully, if you manage to save any.
You can make the dough ahead and keep it chilled for up to 2 days.
Letting the dough sit overnight deepens the flavor (thank you, sourdough magic)