If you've got some sourdough discard in the fridge, use it to make these yummy sourdough discard chocolate crinkle cookies! After all, it's not the holidays without crinkle cookies!
Sourdough desserts are some of my favorite recipes to make! Put that sourdough discard to good use with lots of delicious recipes!
Your holiday baking isn't complete if you don't make some version of a crinkle cookie! You can make red velvet crinkle cookies, lemon crinkle cookies, or crinkle cookies with cake mix. My new favorite way to make them? Use your sourdough discard to make sourdough chocolate crinkle cookies! They’re rich, fudgy, and coated in a sweet layer of powdered sugar that cracks into the prettiest crinkles as they bake.
Whether you’ve got sourdough discard you don’t want to waste or an active starter ready to go, these cookies come together beautifully. They’re perfect alongside ginger molasses cookies for holiday cookie trays, cozy weekend baking, or even just a random Tuesday when you need a little sweet treat!
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Sourdough Discard vs Active Sourdough Starter
Okay, let’s talk about sourdough discard vs active sourdough starter because I know it can be confusing! The best thing about these cookies is that you can use either sourdough discard or active starter, and they’ll still turn out amazing.
If you’ve got discard sitting in the fridge, this is the perfect way to use it. It adds just a little tang and there's no waste! I love adding sourdough discard to sourdough discard blueberry scones, sourdough discard zucchini fritters, or even soft sourdough discard dinner rolls.
Now, if your starter is bubbly and active, that works too! The cookies might be just a little bit lighter in texture, but honestly, the difference is so tiny you’d have to be a sourdough detective to notice.
Basically, use what you’ve got and don’t stress out about it! These cookies are here to make life sweeter, not more complicated!
Ingredients to Gather
- Granulated sugar.
- Neutral oil. I used avocado oil because that is what I have on hand.
- Sourdough discard (unfed is fine!). If you are new to sourdough, you can either buy a sourdough starter, get one from a friend, or make your own sourdough starter.
- All-purpose flour.
- Cocoa powder. Unsweetened cocoa powder is best to make sure the cookies aren't oversweet.
- Baking powder. To help make the cookies soft. The sourdough discard isn't adding much leavening, so the baking powder does the hard work.
- Powdered sugar (for rolling). We won't be adding it to the batter, we'll just be rolling the batter into the powdered sugar.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sourdough Discard Chocolate Crinkle Cookies
- Step 1: In a large mixing bowl or the bowl of a stand mixer, mix the granulated sugar and oil until smooth. Add the eggs, vanilla extract, and sourdough starter. Stir until well combined.
- Step 2: Gradually add the dry ingredients to the wet mixture. Stir until a thick, sticky dough forms. Cover the bowl and refrigerate for at least 2 hours (or overnight). This makes the dough easier to handle.
- Step 3: Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop out tablespoons of dough and roll into balls. Drop the dough balls into a ball with powdered sugar really well.
- Step 4: Place the powdered sugar coated dough balls onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies have spread slightly and the tops are crinkled. Cool before serving.
Lynn's Tip!
Make sure to coat the dough balls really well with powdered sugar. You should not be able to see any chocolate dough through the powdered sugar. This ensures that the dough balls crinkle really well once they bake.
Tips and Tricks
- To make them even more chocolatey, add 1 cup of mini chocolate chips to the batter before resting the batter in the refrigerator.
- This is a very sticky dough. Chilling it for at least 2 hours (or overnight) makes it easier to work with. If it’s still too sticky, lightly grease your hands or scoop the dough with a spoon.
- The cookies are ready when the tops have crinkled, and the edges are set. The centers might look slightly underdone, but don't worry! They’ll firm up as they cool.
How To Store Sourdough Crinkle Cookies
Once the cookies have baked, keep the cooled cookies in an airtight container at room temperature for up to 5 days.
You can prepare the dough up to 3 days in advance. Keep it tightly covered in the refrigerator until you’re ready to bake.
You can also roll the dough into balls, coat them in powdered sugar, and freeze on a baking sheet. Once they are frozen, transfer the dough balls to a freezer-safe bag and bake straight from frozen (just add 1-2 minutes to the bake time).
Frequently Asked Questions
Absolutely! These cookies are perfect for sharing, so double or even triple the batch.
Yes! Both active starter and discard work well in this recipe. An active starter might provide a slightly lighter texture, but the difference is barely noticeable since the starter isn’t used for leavening.
Use an ice cream scoop or a tablespoon to measure out the size of the cookies.
More Cookie Recipes
📖 Recipe
Sourdough Discard Chocolate Crinkle Cookies
Ingredients
- 1 cup Granulated Sugar
- ½ cup Oil Neutral oil, like avocado oil
- 2 Eggs
- ½ cup Sourdough discard
- 1 teaspoon Vanilla Extract
- 1 ¾ cup All purpose flour
- ½ cup Cocoa Powder Unsweetened
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Powdered Sugar For rolling
Instructions
- In a large mixing bowl or the bowl of a stand mixer, mix the granulated sugar and oil until smooth. Add the eggs, vanilla extract, and sourdough starter. Stir until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir until a thick, sticky dough forms. Cover the bowl and refrigerate for at least 2 hours (or overnight). This makes the dough easier to handle.
- Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop out individual tablespoons of dough and roll into balls. Drop the dough balls into a ball with powdered sugar really well.
- Place the powdered sugar coated dough balls onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies have spread slightly and the tops are crinkled. Cool before serving.
Notes
- If you have active sourdough starter, you can use that in place of sourdough discard.
- This is a great recipe to double or triple. It's perfect for holiday cookie tins too!
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