Fudgy Sourdough Chocolate Crinkle Cookies
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.
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
Calories: 142kcalCarbohydrates: 27gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 12mgSodium: 79mgPotassium: 78mgFiber: 2gSugar: 18gVitamin A: 17IUCalcium: 30mgIron: 1mg
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