Sourdough Choclate Crinkle Cookies

Sourdough chocolate crinkle cookies have a velvety, soft centre surrounded by crinkly, crackly chocolate shell decorated in white powdered sugar.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 12

Fermentation Time 2

Total Time 2 32

Servings cookies

Calories 117kcal

Equipment

Cookie Scoop
2 Cookie Sheets or Baking Trays (lined with parchment paper)

Ingredients

180 g Butter (softened at room temperature)
300 g Granulated Sugar
2 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

Making the Cookie Dough

In a medium size bowl, cream butter and granulated sugar together until well combined (I've just used a whisk but you can use a stand mixer if you prefer).
Now add the egg and sourdough starter. Whisk together until the batter is light and fluffy.
Now, add the baking soda, salt, cocoa powder and all purpose flour and stir to create a thick cookie dough. The dough will be a bit wetter than a regular cookie dough. The cocoa powder can be a little hard to incorporate, but stick with it, it will come together.
Cover the bowl of cookie dough with a plastic food cover and place into the fridge for at least 2 hours. This dough can be left in the fridge overnight to ferment with no issues.

When You're Ready to Bake

Preheat the oven to 200C (390F). Prepare two large cookie sheets with parchment paper.
Using a cookie scoop, scoop out balls of dough and roll them into perfect balls. Roll each ball first into the granulated sugar and then into the powdered sugar until they are completely coated and then place onto the prepared cookie sheet. You want to leave a space between each one as they do spread out.
Bake the cookies for 10 to 12 minutes at 200C (390F) or until they are crinkly and just set in the middle. Remove from the oven and allow to cool on the tray for around 10 minutes before transferring to a wire rack to cool completely.

Notes

Dough Balls - I've used a cookie scoop to create evenly sized dough balls that are 30g in size.

Sourdough Starter or Discard - you can use either sourdough starter or sourdough discard for this recipe.

Sugar - you don't have to roll the dough balls in granulated sugar if you don't want to. I have found that rolling granulated sugar before you roll in powdered sugar will give you a more defined "crinkle" to your cookies and can make the white powdered sugar withstand the baking process a little better, resulting in a more striking cookie once baked.

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