Description
These fudgy chocolate crinkle cookies use leftover sourdough discard to add a subtle tang and tender crumb. With a chilled dough, powdered sugar coating, and perfect crackled tops, they bake in minutes for a cozy holiday or everyday treat.
Ingredients
Instructions
1. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
2. In a separate bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
3. Fold sourdough discard into the wet mixture until combined.
4. Gradually stir dry ingredients into wet ingredients to form a soft dough.
5. Cover dough and chill in the refrigerator for at least 2 hours or overnight.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop chilled dough into balls and roll first in granulated sugar, then in powdered sugar.
8. Place balls 2 inches apart on baking sheets and bake for 10 minutes until tops are cracked.
9. Cool cookies on a wire rack until set before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
Keywords: sourdough, crinkle cookies, chocolate cookies, discard dessert, holiday cookies, cozy desserts, sourdough discard, quick recipes