Description
Indulge in these irresistible chocolatey, fudgy sourdough crinkle cookies! Made with sourdough discard, cocoa, and a generous dusting of powdered sugar, these crinkly delights are soft, chewy, and packed with deep chocolate flavor. Get the recipe now!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sourdough discard
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg, vanilla extract, and sourdough discard to the wet mixture. Stir until well combined.
- Gradually fold in the dry ingredients, mixing until a soft dough forms. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into small balls and generously coat each one in powdered sugar.
- Place the balls on the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until crinkled on top and slightly soft in the center.
- Let the cookies cool for 5 minutes before transferring them to a wire rack. Enjoy!
- Prep Time: 15 mins
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1
- Calories: 120 kcal per cookie
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg