Soft & Chewy Overnight Sourdough Chocolate Crinkle Cookies
Discover how to make soft and chewy overnight sourdough chocolate crinkle cookies with this easy recipe. Perfect for chocolate lovers, these fudgy treats feature a unique sourdough twist for added flavor and texture. Get the full recipe!
Ingredients
- 180 g butter softened at room temperature
- 300 g granulated sugar
- 2 large eggs
- 100 g sourdough starter active starter or sourdough discard
- 10 g baking soda
- 2 g salt
- 80 g cocoa powder
- 300 g all-purpose flour
- 75 g powdered sugar for rolling the dough balls in
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then stir in the sourdough starter until fully combined.
- In a separate bowl, whisk together the baking soda, salt, cocoa powder, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Once the dough is ready, cover the bowl with plastic wrap and refrigerate overnight.
- The next day, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and then roll each ball in powdered sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and have cracked tops.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
