Sourdough Chocolate Crinkle Cookies
This is the best sourdough chocolate crinkle cookies recipe! They are rich and fudgy, with a soft and chewy center and a crackly sugar-coated exterior. They’re a delicious way to use up your sourdough discard!
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 all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt, and whisk together.
- In a large mixing bowl, combine ¼ cup sourdough discard, ¼ cup avocado oil, ½ cup light or dark brown sugar, ½ cup 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.
Nutrition
Calories: 145kcalCarbohydrates: 26gProtein: 2gFat: 4g