There’s something magical about biting into a soft, chewy cookie with a crackly, sugary exterior and a rich, fudgy center. My Overnight Sourdough Chocolate Crinkle Cookies take that magic to the next level by incorporating the subtle tang and airy texture of sourdough. Whether you’re an experienced baker or a beginner, this recipe is designed to be approachable, flavorful, and utterly satisfying.
In this article, I’ll walk you through every detail of creating these cookies, from ingredient substitutions to storage tips, serving suggestions, and even why you’ll fall in love with this recipe. With clear instructions, helpful tips, and a friendly tone, you’ll feel like I’m right there in your kitchen, guiding you to success. Let’s get baking!
Table of Contents
Why You’ll Love This Recipe
- Unique Flavor Profile: The sourdough starter adds a subtle tang that perfectly complements the rich cocoa flavor, making these cookies stand out from ordinary chocolate crinkles.
- Perfect Texture: Overnight chilling ensures a soft, chewy interior with a crackly, powdered sugar-coated exterior that’s visually stunning and delicious.
- Easy to Make: Despite the overnight chill, the hands-on prep is minimal, making this a great recipe for busy bakers.
- Versatile: These cookies are perfect for holidays, parties, or a cozy night in with a glass of milk.
- Crowd-Pleaser: Rich chocolate and a sweet, crackly finish make these cookies a hit with kids and adults alike.
What you will need?
Here’s everything you’ll need to create these irresistible sourdough chocolate crinkle cookies. I’ve also included substitutions and their uses to help you adapt the recipe to what you have on hand.
- 180 g butter (softened at room temperature)
Why it’s used: Butter provides richness, moisture, and a tender crumb.
Substitutions: You can use unsalted butter or vegan butter for a dairy-free option. Margarine works in a pinch but may alter the flavor slightly. - 300 g granulated sugar
Why it’s used: Sugar sweetens the cookies and helps create that signature crackly top when baked.
Substitutions: Brown sugar can add a deeper molasses flavor, or use coconut sugar for a less refined option. - 2 large eggs
Why it’s used: Eggs bind the dough and add moisture and structure.
Substitutions: For an egg-free version, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer. - 100 g sourdough starter (active starter or discard)
Why it’s used: The starter adds a unique tangy flavor and helps with fermentation, enhancing texture.
Substitutions: If you don’t have sourdough, you can omit it and increase flour by 50 g, though the flavor won’t be the same. - 10 g baking soda
Why it’s used: Baking soda helps the cookies rise and spread, creating that chewy texture.
Substitutions: Baking powder can be used (1.5x the amount), but it may affect the texture slightly. - 2 g salt
Why it’s used: Salt enhances all the flavors and balances the sweetness.
Substitutions: Sea salt or kosher salt works fine; just adjust the quantity slightly. - 80 g cocoa powder
Why it’s used: Cocoa powder delivers that deep, rich chocolate flavor.
Substitutions: Dutch-process cocoa for a smoother flavor or carob powder for a caffeine-free option. - 300 g all-purpose flour
Why it’s used: Flour provides structure and stability to the dough.
Substitutions: Gluten-free 1:1 flour blend for a gluten-free version, or whole wheat flour for a heartier texture. - 75 g powdered sugar (for rolling the dough balls in)
Why it’s used: Powdered sugar creates the signature crinkly, snowy appearance and adds a sweet finish.
Substitutions: You can use granulated sugar, but it won’t give the same crackly effect.
Equipment
To make these cookies, you’ll need a few basic kitchen tools:
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons (or a kitchen scale for precision)
- Whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
- Plastic wrap (for chilling)
Step-By-Step Guiding
Follow these detailed, step-by-step instructions to create perfect Soft & Chewy Overnight Sourdough Chocolate Crinkle Cookies. I’ve added extra tips and explanations to ensure your success!
- Prepare Your Workspace and Ingredients
Before you start, ensure your butter is softened at room temperature (about 1 hour out of the fridge). This makes it easier to cream with sugar. Measure out all your ingredients and have your mixing bowl, spatula, and electric mixer ready. Tip: If your butter is still cold, microwave it for 5-10 seconds, but don’t let it melt. - Cream Butter and Sugar
In a large mixing bowl, use an electric mixer or a sturdy whisk to beat the softened butter and granulated sugar together. Cream them until the mixture is light, fluffy, and pale in color—this should take 3-5 minutes. Tip: Scrape down the sides of the bowl with a spatula periodically to ensure even mixing. This step is crucial for a tender cookie texture. - Incorporate Eggs and Sourdough Starter
Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated without curdling the mixture. Once both eggs are mixed in, stir in the sourdough starter until fully combined. The dough may look slightly lumpy at this stage, which is normal. Tip: If your starter is very runny, reduce the mixing time to avoid overworking the dough. - Mix Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, cocoa powder, and all-purpose flour. Whisking ensures even distribution of leavening agents and prevents clumps, especially with cocoa powder. Tip: Sift the cocoa powder if it’s lumpy for a smoother blend. - Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing on low speed or stirring by hand. Mix just until combined—overmixing can make the cookies tough. The dough will be thick and slightly sticky. Tip: If the dough feels too wet, let it rest for 10 minutes; the flour will absorb more moisture. - Chill the Dough Overnight
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight. Chilling allows the flavors to meld and the dough to firm up, making it easier to roll. Tip: For best results, chill for up to 24 hours, but no longer, as the sourdough may over-ferment. - Preheat Oven and Prepare Baking Sheet
The next day, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Tip: If you don’t have parchment, lightly grease the sheet, but parchment is preferred for crisp edges. - Shape and Coat the Dough Balls
Scoop the chilled dough into 1-inch balls using a cookie scoop or spoon. Roll each ball between your palms to smooth it out, then roll it in powdered sugar until fully coated. The sugar should stick well due to the dough’s moisture. Tip: Wear gloves or lightly wet your hands if the dough is sticky. - Arrange on Baking Sheet
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading. Tip: If baking in batches, keep unused dough chilled to maintain shape. - Bake to Perfection
Bake the cookies for 10-12 minutes, or until the tops are set and have formed those beautiful cracks. The centers should still be soft—this is key for chewiness. Tip: Rotate the baking sheet halfway through for even baking. - Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. They’ll firm up as they cool but remain soft and chewy. Tip: Enjoy warm with a glass of milk or store for later!
Topping Suggestions
While these cookies are perfect as is, you can elevate them with toppings:
- Drizzle with melted dark chocolate for extra richness.
- Sprinkle sea salt flakes on top for a sweet-salty contrast.
- Add crushed nuts (like walnuts or pecans) before baking for crunch.
- Dust with extra powdered sugar after cooling for a snowy effect.
How to Store & Reheating
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: For a fresh-baked taste, warm cookies in the oven at 300°F for 5 minutes or microwave for 10-15 seconds. Avoid overheating to prevent drying out.
What to Serve With
Pair these cookies with:
- A cold glass of milk or hot cocoa for a classic combo.
- Vanilla ice cream for a decadent dessert sandwich.
- Coffee or tea to balance the richness.
- Fresh fruit, like strawberries, for a refreshing contrast.
FAQs
Can I freeze the dough?
Yes! You can freeze the dough balls (before rolling in powdered sugar) for up to 3 months. Thaw in the fridge overnight, coat in sugar, and bake as directed.
Why didn’t my cookies crack?
Cracks form due to the contrast between the moist dough and dry powdered sugar. Ensure your dough is chilled and the sugar coating is thick. Overbaking can also prevent cracking.
What if my Chocolate Crinkle Cookies dough is too sticky to roll?
If the dough is too sticky after chilling, let it sit at room temperature for 10 minutes or lightly dust your hands with flour. Don’t add too much flour, or the cookies will be dry.
Can I skip the overnight chilling?
No, chilling is essential for flavor development and texture. However, if you’re short on time, chill for at least 4 hours, though the results may not be as perfect.
Soft & Chewy Overnight Sourdough Chocolate Crinkle Cookies Recipe – Easy, Decadent, and Irresistible
- Total Time: 24 hrs (including overnight chilling)
- Yield: 24 cookies 1x
Description
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.
- Prep Time: 15 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 1 cookie (approx. 24 servings)
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
There you have it—my recipe for Soft & Chewy Overnight Sourdough Chocolate Crinkle Cookies is your ticket to baking joy! With their rich chocolate flavor, chewy texture, and unique sourdough twist, these cookies are sure to become a favorite in your household. Whether you’re baking for a special occasion or just craving something sweet, this recipe delivers every time. Don’t forget to experiment with toppings, storage tips, and serving ideas to make it your own. Happy baking, and let me know how your cookies turn out—I can’t wait to hear about your success!
And I’m here to help you every step of the way, so feel free to reach out with questions or share your baking adventures. Happy cooking!