Description
Delicious chocolate crinkle cookies made with sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for coating
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter and sugar.
- Beat in eggs and vanilla.
- In a separate bowl, whisk together dry ingredients.
- Gradually add dry ingredients to wet ingredients.
- Stir in sourdough discard.
- Chill dough for at least 30 minutes.
- Roll dough into balls and coat in powdered sugar.
- Bake for 10-12 minutes.
- Let cool on a wire rack.
Notes
- Make sure your butter is softened.
- Don’t overbake the cookies.
- Adjust baking time based on your oven.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg