Description
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
Scale
- 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