Sourdough Crinkle Cookies
These Sourdough Crinkle Cookies are rich, chocolatey, fudgy, and irresistibly soft. The sourdough discard adds moisture and a subtle tang, creating a perfect balance of flavor and texture. Coated in powdered sugar for the signature crinkle top, these cookies are a delicious way to use sourdough discard and satisfy your chocolate cravings.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup sourdough discard
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for coating
Instructions
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Mix melted butter, granulated sugar, and brown sugar until smooth.
- Add egg, vanilla extract, and sourdough discard; stir to combine.
- Fold the dry ingredients into the wet mixture until a soft dough forms.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll chilled dough into 1-inch balls and coat each one generously in powdered sugar.
- Place dough balls on the baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until crinkled on top with soft centers.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Notes
Nutritional Info (Approx. per cookie)
- Calories: 110
- Carbs: 16g
- Protein: 1.5g
- Fat: 5g
- Sugar: 12g
