Sourdough Chocolate Crinkle Cookies
Sourdough chocolate crinkle cookies made with discard are an easy and utterly delicious way to use leftover starter. Add these to your next cookie tray and everyone will be asking you for the secret to how amazing they are!
These chocolate crinkle cookies are a family favorite for us! The texture is utterly perfect – soft and tender but with a fun chewiness to it, with a deep chocolate flavor. My family asks for these again and again!
Making cookies with sourdough is one of my favorite ways to use discard – I mean, I have over a dozen sourdough cookie recipes, and I just can’t stop making them. Whether you make classic cookies like a sourdough cowboy cookies or a fun new twist like sourdough maple walnut cookies adding discard to your cookie recipes is a delicious idea. Buy my sourdough cookie cookbook for 25 sourdough cookie recipes!
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
Here is a brief overview for how to make these cookies. For the full set of directions, please scroll down to the recipe card below.
- Preheat the oven to 375 F and prepare to baking sheets.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the remaining wet ingredients, and then add the dry ingredients. Mix until just combined.
- Using a cookie scoop, scoop out 2 Tablespoon worth of dough directly into the powdered sugar.
- Carefully roll the dough in the powdered sugar and then transfer to the prepared baking sheet when covered.
- Bake for 8-10 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Recipe tips
When baking these cookies, the following tips will ensure that your cookies turn out perfect every time:
- Make sure your butter and eggs are room temperature. This will help to create soft and chewy cookies with the perfect texture. Do not try to warm up the butter by putting it in the microwave – melted butter will change the texture of this cookie.
- Do not overmix the dough, as this can lead to tough cookies. Make sure to mix until just barely combined.
- Scoop directly into the powdered sugar. This dough is SOFT and STICKY! If you try to roll it in your hands it will be a mess. Use a cookie scoop or spoon to place the dough directly in the powdered sugar and carefully roll it.
Storage information:
These cookies will keep well for 3-5 days when stored in an air tight container at room temperature.
They also freeze well for up to 6 months.
How does sourdough affect this recipe?
For this recipe, your starter discard does not need to be fed and active, but the more active it is, it will change the texture of your cookies
- If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the cookies will be slightly flatter and crisper and will have a more pronounced tang to them.
- If your starter has been sitting on the counter and was fed yesterday, your cookies will be softer, more cake-like and rise more and have a less noticeable sourdough flavor.
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Sourdough Chocolate Crinkle Cookie Recipe
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup sourdough discard
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 Tablesoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375 and line two baking sheets with parchment paper or a silpat mat.
- In the bowl o
- Preheat the oven to 375 F.
- Prepare two baking sheets by lining with parchment paper or a silpat mat.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the eggs until combined.
- Add in the sourdough discard, cocoa, and vanilla and mix until well combined.
- In a medium bowl, whisk the the flour, cornstarch, baking soda and salt together, and then mix into the dough until just combined.
- Using a cookie scoop, scoop out 2 Tablespoon worth of dough directly into the powdered sugar.
- Carefully roll the dough in the powdered sugar until completely coated.
- Transfer the dough balls to the prepared baking sheet and space 2″ apart.
- Bake for 8-10 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
I followed the recipe exactly. Is it really only 1/2 c flour? They were a puddle
Oh, no, you need 1 1/2 cups of flour! I bet they were a puddle!
Thankfully they were still tasty. Will have to try again!