Sourdough Chocolate Crinkle Cookies
Soft and chocolatey, these irresistible cookies are coated in powdered sugar to create a beautifully unique crackle on each one. Sourdough discard is included for extra depth of flavor. In order to achieve the perfect soft texture they do require some time in the fridge so plan ahead, and consider making the dough the night before you plan to bake.
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.
Notes
If you prefer a less powdery exterior, roll cookies in granulated or Demerara sugar instead of powdered sugar.