Sourdough Chocolate Snickerdoodle Cookies
Soft, chewy, chocolatey cookies made with sourdough discard, cocoa powder, brown sugar, and cinnamon. Each cookie is rolled in cinnamon sugar before baking for a cozy snickerdoodle finish with rich chocolate flavor.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Whisk
- Rubber Spatula
- Cookie scoop
- Small bowl
- 2 Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup sourdough starter or discard
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
For the coating:
- 1/3 cup granulated sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sourdough starter and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture. Mix just until a thick cookie dough forms. Don't overmix.
- Cover the dough and chill for about 30 minutes. This makes it easier to shape and helps prevent excessive spreading.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Scoop approximately 2 tablespoons of dough for each cookie and roll into balls.
- Roll each dough ball generously in the cinnamon sugar.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes. The edges should look set while the centers still appear slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Pro tip: Don't wait until the centers look completely firm. They will continue cooking from the residual heat after leaving the oven.
