Sourdough Chocolate Crinkle Cookies
This is hands down the best sourdough chocolate crinkle cookies recipe EVER! They are rich and fudgy, with a soft, chewy center and crackly sugar-coated exterior. These easy sourdough cookies taste like brownies, but in cookie form!
Just like our sourdough lemon crinkle cookies, sourdough chocolate chip cookies, and sourdough oatmeal cookies, these Christmas cookies are perfectly sweetened and stay soft and fresh for days.
Turn your sourdough discard into a sweet holiday treat with this perfect cookie recipe. Fudgy, festive, and oh-so-delicious!
Ingredients & Substitutions
- Dry Ingredients: You’ll need all-purpose flour, unsweetened cocoa powder, baking powder, and salt. For a richer chocolate flavor, opt for dark chocolate powder.
- Wet Ingredients: You’ll need sourdough discard, avocado oil (or any neutral-flavored oil — skip olive oil), light or dark brown sugar, granulated sugar, egg, and vanilla extract. You can use unsalted butter in place of the oil.
- Decoration: Confectioner’s sugar is used to enhance that classic crackly effect.
How to make Sourdough chocolate crinkle cookies
Step 1
Combine the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl and whisk together.
Step 2
In a large mixing bowl, combine the sourdough discard, avocado oil, light or dark brown sugar, granulated sugar, egg, and vanilla extract, and whisk until smooth.
Step 3
Add the flour mixture to the wet ingredients and stir until thoroughly combined.
Cover the dough tightly and chill in the refrigerator for at least 3 hours or up to 3 days.
Step 4
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, scoop and roll the dough into balls using your hands.
Step 5
Roll each ball very generously in the powdered sugar. Place 2 inches apart on the baking sheets.
Step 6
Bake the cookies for 9-11 minutes. Let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Carmyn's Tips
Use Room Temperature Ingredients: Make sure your egg and sourdough discard are at room temperature to ensure the dough comes together smoothly for a more uniform texture.
Chill the Dough: Chilling the dough is crucial for achieving the signature crinkle effect. Let it rest in the fridge for at least 3 hours or overnight to make it easier to handle and prevent spreading.
Coat Just Before Baking: Sugar coat the cookie dough balls just before baking. If you do it too early, the powdered sugar coating will absorb into the dough, preventing the signature crackly texture. By rolling the dough balls in sugar right before baking, you'll ensure the sugar stays on the surface, creating that beautiful crinkle effect as the cookies bake.
Generous Coating: Roll the dough balls generously in powdered sugar, making sure they’re fully coated. This helps create the dramatic, crackly appearance as the cookies bake
How to Store
Baked Cookies
Baked cookies can be stored in an airtight container at room temperature for up to 7 days. Add a small piece of white bread to the container for extra freshness and chewiness.
You can also freeze any leftover baked cookies for up to 3 months. Once the cookies have cooled completely, wrap them individually in plastic wrap and place them in a freezer bag.
Unbaked Cookie Dough
Unbaked cookie dough can be kept tightly covered in the fridge for up to 7 days or frozen for up to 3 months.
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Sourdough Chocolate Crinkle Cookies
INGREDIENTS
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¼ cup (50 g) sourdough discard
- ¼ cup (45 g) avocado oil (any neutral-flavored oil, NOT olive oil)
- ½ cup (100 g) light or dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Rolling
- ¼ cup powdered sugar (you may need more)
INSTRUCTIONS
- In a medium bowl, combine 1 cup (120 g) all-purpose flour, ½ cup (50 g) cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt, and whisk together.
- In a large mixing bowl, combine ¼ cup (50 g) sourdough discard, ¼ cup (45 g) avocado oil, ½ cup (100 g) light or dark brown sugar, ½ cup (100 g) granulated sugar, 1 egg, 1 teaspoon vanilla extract, and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir together until fully combined.
- Cover the dough tightly and refrigerate it for at least 3 hours or up to 3 days. Don't skip chilling the dough - it's mandatory for the next set of steps.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats and set to the side.
- Add ¼ cup powdered sugar to a large plate and set to the side.
- Using a medium cookie scoop, scoop and roll the dough into balls using your hands (about 1.5-2 tablespoons of dough or about 33-35 grams each). Roll each ball very generously in the powdered sugar. Place 2 inches apart on the baking sheets.
- Bake the cookies for 9-11 minutes. The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool slightly on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
These were easy to make and hit the spot for a chocolate craving. I can't use avocado oil, so I used coconut oil (melted) instead, and they were delicious.
These cookies are delicious. Easy recipe to follow. The flavour of the sourdough is the star of this cookie followed by the chocolate.
Can I use active sourdough starter on the Chocolate crinkle cookies instead of discard?
yes, but you will still need to use the leavening agents
These have such a rich, deep, fudgy flavour. No more difficult to make than regular chocolate crinkle cookies but so much better. A great way to use discard. Thanks for sharing this recipe!
very easy, tasted great!
! Favorite of everyone I have shared with.
If freezing the dough for later, would you go ahead and roll in the powder sugar than freeze ?
I would roll the dough in powder sugar right before baking!
Made these this morning after getting my discard yesterday and the dough prepared and in frig. My husband says to pass through his room I need to bring him a cookie each time!!!!! HE LOVED THEM and SO DO I... I made some without the powdered sugar also because we have to be careful with sugar and they still tasted excellent. This will be a recipe I use over and over and 2 of my girlfriends already asked for your web address to check out your discard recipes. So thank you very much for sharing your recipes with us.
I love this recipe! Have made these many times, for bake sales or gifting, and they go over so well as they look very effective. They don't spread out too much (I have done them with as little as 2.5 hr chill) and remain fudgy for days.
Used better instead of oil, these were so fudgy and so good. All of your recipes are just the best!
did you say you used butter instead of oil? I used avacodo and they were awesome, but I would like to try butter