Soft chocolatey cookies with a flavor boost from sourdough starter.
These delectable sourdough chocolate cookies lie somewhere between a brownie and a cookie. Certainly they have the look of a cookie (and a fairly attractive one at that), with each boasting a unique crackle pattern created by the rising and falling that occurs as they bake. But, if tasting them blind, the chocolatey richness and soft cakey texture might lead you to believe you are actually eating a brownie. In many ways, they are the best of both worlds, and this recipe includes sourdough discard for extra depth of flavor. Yes, they are bit messy to eat, leaving a bit of powdery residue on your finger tips as you savor each irresistible bite. But this is a small price to pay and, in my opinion, part of the joy of a chocolate crinkle cookie.
For more treats to fill out your holiday gift boxes check out these coconut almond sourdough macaroon cookies, almond butter and oatmeal sourdough cookies, sourdough snack bars, Mexican hot chocolate inspired brownies, and sourdough banana nut bars.
Check out this guide from Ahead of Thyme for tips on assembling a holiday cookie box.
Freezing Sourdough Chocolate Crinkle Cookie Dough
If you would like to make the dough ahead of time and then bake it later on, here are some tips:
- Once the dough is made, you will still need to chill it in the refrigerator for at least 4 hours, or overnight, before shaping.
- Shape dough and roll in powdered sugar, then place the dough balls side-by-side (but not touching) on a sheet pan or baking dish.
- Freeze dough balls on the sheet pan or baking dish until solid, at least an hour.
- Once frozen, transfer dough balls to a ziplock bag or freezer-safe container (it’s fine if they are touching at this point).
- Frozen cookie dough will last for up to 3 months.
- When ready to bake, there is no need to thaw the dough. Just bake as instructed, directly from the freezer, but keep in mind they will take a few extra minutes to bake.
- Bake the whole batch or just one if you need a cookie fix–that’s the beauty of having frozen dough on hand.
Sourdough Chocolate Crinkle Cookies
Ingredients
- 284 grams (2 cups) all purpose flour
- 8 grams (2 tsp) baking powder
- 3 grams (½ tsp) baking soda
- 3 grams (½ tsp) fine salt
- 148 grams (¾ cup) vegetable or canola oil
- 346 grams (1¾ cups) granulated sugar
- 84 grams (1 cup) cocoa powder
- 3 large eggs
- 62 grams (¼ cup) sourdough discard 100% hydration
- 113 grams (1 cup) powdered sugar
Instructions
- In a medium bowl combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer with paddle attachment combine oil and sugar and beat until well combined.
- Add cocoa powder to oil and sugar mixture and mix to combine. Add eggs, one at a time, mixing after each addition until incorporated. Scrape down sides of bowl.
- Add sourdough starter and mix until incorporated. Scrape down sides of bowl.
- Gradually add dry ingredient mixture to wet ingredient mixture and mix until just combined. Scrape down the sides of the bowl and mix again briefly to ensure everything is evenly combined.
- Cover dough and refrigerate overnight, or at least 4 hours.
- Preheat oven to 350°. Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Scoop dough into tablespoon sized balls, roll each in powdered sugar, and place on sheet pan about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the insides still appear slightly wet. Allow to cool for 5 minutes on the baking tray then transfer to a wire rack to cool.
