Sourdough Discard Chocolate Crinkle Cookies
Got some sourdough discard hanging out in the fridge? Put it to good use with these delicious sourdough chocolate crinkle cookies! Because let’s be honest, crinkle cookies are a must for the holidays!
Servings: 24 cookies
Calories: 130kcal
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!
Nutrition
Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 51mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Calcium: 19mg | Iron: 1mg