Nothing says Christmas baking quite like a tray of freshly baked Sourdough Chocolate Crinkle Cookies. With their snowy powdered-sugar coating and rich brownie-like centres, these sourdough crinkle cookies hit that perfect balance between cosy nostalgia and deep chocolate indulgence. If you love a cookie with a velvety soft centre, crispy edges, and a touch of tang from sourdough discard, these will absolutely earn a spot on your holiday cookie tray.
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Light and Airy or Rich and Fudgy?
Before developing this recipe, I baked several batches and tested every variation I could find. Some crinkle cookies are light, cakey and airy. Others are richer and fudgier, closer to a brownie than a cake. I tested versions with melted chocolate, with creamed butter (and browned butter) instead of oil, and some that used only cocoa powder and unfermented flour (spoiler alert: they didn't work out so well...).
What I found is that oil-based dough, a small amount of sourdough discard, and a lower flour content create the perfect fudgy centre without making the cookies greasy or flat. We use a similar formula to make our Sourdough Lemon Crinkle Cookies, too!
The discard adds just enough acidity to keep the texture soft for days - one of the best things about sourdough cookie recipes - while the cocoa brings that deep, rich chocolate flavour that chocolate lovers want. This is the version that consistently produced the best results.
Chocolate lover? You must also try our Triple Chocolate Sourdough Cookies!
Ingredient Notes
Here are all the simple ingredients you'll need to make these sourdough chocolate cookies:
- Plain flour (all-purpose flour). Creates structure without making the cookies cakey.
- Unsweetened cocoa powder (natural cocoa powder). Use a good-quality cocoa for the richest chocolate flavour. Dutch-processed cocoa can also be used here.
- Baking powder and salt.
- Granulated sugar and brown sugar. The combination gives both crisp edges and chewy middles. White sugar alone makes the cookies too dry.
- Orange zest (optional). Rubbing the zest into the sugar releases fragrant oils and adds a festive aroma. We have lots of other flavour variations below if orange doesn't float your boat.
- Sourdough discard (100% hydration). Adds moisture, a touch of tang and keeps the cookies soft for longer. Avoid older discard with hooch on top - the acidic flavour will overpower the chocolate. Active sourdough starter will also work.
- Vegetable oil. Oil creates a fudgy, brownie-like crumb instead of a cakey one. You may use other neutral oils, like sunflower or avocado oil.
- Egg (large). Binds the dough and helps with that crackly top.
- Powdered sugar for rolling. Essential for the signature sugar crinkle effect.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
2. Infuse the sugar with orange (optional but recommended). In a separate bowl, combine granulated sugar and orange zest. Rub together with your fingertips until fragrant.
3. Combine the wet ingredients. Add brown sugar, egg, sourdough discard and oil to the zesty sugar. Whisk until the mixture is smooth and the sugar starts dissolving.
4. Add the flour mixture. Tip the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for 4 hours, or freeze for 40-45 minutes until firm. This dough rest is essential for shaping.
6. Shape the dough balls. Preheat the oven to 180°C (350°F). Line large cookie sheets with parchment paper. Scoop heaped tablespoons of dough and roll into balls.
7. Coat in powdered sugar. Roll cookie dough balls generously in powdered sugar, ensuring a thick, even layer.
8. Bake. Arrange dough balls on a prepared baking sheet, leaving space to spread. Bake for 8-10 minutes until the cookies have cracked and look set on the edges.
9. Cool. Let the cookies firm up on the baking sheet for 10-15 minutes before moving them to a wire rack to cool completely.
Variations
Try one (or several) of these to customise your sourdough crinkles:
- Espresso powder. Add ½ teaspoon to intensify the chocolate flavour.
- Brandy-soaked cranberry centre. Press a cranberry into the centre of each cookie before rolling in sugar.
- Dried cherries. Fold 30-40g chopped dried cherries through the dough.
- Warming spices. Add ¼ teaspoon cinnamon, a pinch of nutmeg or cardamom.
- Chocolate chips. Fold through 60 g chocolate chips for extra melty pockets.
- Beetroot or matcha sugar. Mix powdered sugar with 1 teaspoon of beetroot powder or matcha for Christmas colours.
Like the idea of red cookies? Try our Sourdough Red Velvet Thumbprints next time!
Recipe Tips
- Avoid overly acidic discard. If your discard has hooch on top, it will create an acidic flavour and a runny dough. Use discard that smells pleasant and mildly tangy.
- Expect a wet dough. The dough will be sticky before chilling. This is normal - that moisture helps create the fudgy centre.
- Chilling is essential. Without a full chill, the dough will spread too much and lose its crackle.
- Roll in sugar just before baking. If powdered sugar sits on the dough too long, it begins to dissolve and ruins the frosted look.
- Use a kitchen scale. Cocoa, flour and discard are nearly impossible to measure accurately with a measuring cup - weighing ensures perfect cookies every time.
Storage and Making Ahead
Room temperature: Store cooled cookies in an airtight container for 4-5 days.
Freeze the dough: Shape dough balls, freeze on a tray, then transfer to a freezer-safe container or zip-top bag. Allow to thaw just enough so that the powdered sugar sticks to the surface, roll and bake with 1-2 extra minutes of baking time. A great way to prepare for the holiday season ahead of time!
Freeze baked cookies: Freeze fully cooled cookies between parchment layers. Thaw at room temperature.
More Sourdough Cookies For Christmas
If you love baking with sourdough, you'll adore my other festive cookies made with sourdough discard. From sourdough thumbprint cookies and sourdough chocolate chip cookies to sourdough gingerbread cookies and sourdough peanut butter blossoms, there's a whole collection of sourdough discard cookie recipes waiting for you.
And don't forget to grab my FREE mini eBook with 5 Sourdough Christmas Cookies below - it has things like sourdough snowball cookies and hazelnut biscotti!
Fudgy Sourdough Chocolate Crinkle Cookies
Equipment
- Balloon Whisk
Ingredients
- 120 g plain flour all-purpose flour
- 50 g cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 100 g granulated sugar or caster sugar
- zest of one orange optional
- 100 g light brown sugar
- 60 g sourdough discard 100% hydration
- 40 g vegetable oil or sunflower oil
- 1 egg large
For Rolling:
- 50 g powdered sugar icing sugar
Instructions
- In a large mixing bowl, combine flour, cocoa powder, baking powder and salt.
- Add granulated sugar and orange zest to a separate bowl. Using your fingertips, rub the zest into the sugar to release citrus oils.
- Add the brown sugar, egg, sourdough discard and oil and, using a balloon whisk, beat everything until well incorporated and the sugar is starting to dissolve.
- Add the flour mixture to the wet ingredients and mix until combined.
- Cover the bowl with plastic wrap and place it in the fridge for 4 hours, or freezer for 40-45 minutes.
- When the dough is sufficiently chilled, preheat the oven to 180°C (350°F). Line large baking sheets with parchment paper.
- Place the icing sugar into a bowl for rolling.
- Take heaped tablespoons of the dough and shape it into balls by rolling them in your hands.
- Roll each dough ball in powdered sugar and place them on prepared baking sheets, leaving at least 5 cm (2 inches) in between.
- Place the cookies in the preheated oven for 8-10 minutes.
- Once baked, they will be soft, but will firm up as they cool.
- Allow the sourdough chocolate crinkle cookies to cool on the baking sheet for 10-15 minutes before transferring them onto a wire rack to cool completely.
Video
Nutrition
Carmen says
These Sourdough Chocolate Crinkle Cookies came out so soft, fudgy, and rich. The little sourdough tang with the powdered sugar top makes them perfect for Christmas.
Ieva Greber says
Thank you so much! I’m so happy you enjoyed them. Soft, fudgy and rich is exactly what I want from a chocolate crinkle cookie, and that little sourdough tang makes them feel just a bit more special for Christmas baking.
Leslie says
This crinkle cookie recipe is the best!! The crispy outside paired with the fudgy inside is the perfect combination! So chocolatey !!!
Ieva Greber says
Thank you so much! I’m thrilled you loved them. That crisp, snowy outside with the fudgy chocolate centre is exactly the crinkle cookie dream. So glad they hit the spot!
Nora says
These sourdough chocolate crinkle cookies are fudgy, rich, and perfectly crackled on top. A decadent treat that’s sure to satisfy any chocolate craving!
Jenna says
Yummy cookies made with sourdough. They really are similar to brownies. So satisfying!
Ieva Greber says
Glad these hit that fudgy, brownie-like note. That's exactly what makes sourdough crinkle cookies so satisfying!