Sourdough Chocolate Crinkle cookies are going to be a great addition to your cookie box. Excellent gift idea too. Perfect for chocolate lovers as it consists of double chocolate due to its fudgy texture and rich chocolate flavor. These tasty cookies are made with cocoa powder and dark chocolate along with sourdough discard
History of Chocolate crinkle cookies
Chocolate crinkle cookies have a history that dates back several decades. While the exact origins are not entirely clear, these cookies are believed to have emerged in the United States in the early to mid-20th century.
The recipe for chocolate crinkle cookies likely evolved from traditional chocolate cookie recipes. What distinguishes these cookies is their distinctive cracked appearance, which comes from the way the dough is prepared and coated in powdered sugar before baking.
The name "crinkle" comes from the way the cookies crack and form a crinkled pattern on the surface as they bake. This effect occurs because the dough contains a higher amount of moisture, usually from ingredients like melted chocolate or cocoa powder, causing it to expand and crack during baking.
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How to make this Sourdough Crinkle Cookies
You need the following ingredients to make these sourdough chocolate crinkle cookies.
- All-purpose flour: Unbleached all-purpose flour is used in this recipe you can use any all purpose flour
- Sourodugh starter/ discard: Active sourdough starter or sourdough discard with 100% hydration is good for this recipe.
- Dark Brown sugar: You can use light brown sugar too.
- Granulated sugar & Powdered sugar: Used in rolling the cookie dough that way you get characteristic crinkle shape.
- Butter: Unsalted butter is used in the recipe you can use
- Cocoa Powder: Hershey Baking Cocoa 100% cocoa Natural unsweetened is used you can use your favorite cocoa powder here.
- Bitter chocolate: If you want you can change to semi-sweet chocolate bars too.
- Vanilla extract: You can use fresh vanilla bean.
- Baking powder: Use aluminum free baking powder
- Salt: Adds flavor to the cookies and brings out sweetness.
- Eggs: Adds moistness and rise to the cookie.
See recipe card for quantities.
Instructions to make these sourdough chocolate crinkle cookies.
In a large bowl add all-purpose flour, baking powder, cocoa powder , salt and mix well and set aside.
Dry ingredients
Wet ingredients
In a KitchenAid mixer bowl add softened butter, brown sugar, and beat well. To this add eggs, melted chocolate, sourdough starter/discard and vanilla extract.
The gradually add dry ingredients and mix everything well.
sourdough chocolate crinkle cookie dough
Ready for baking
Refrigerate the cookie dough for at least 8 hours or overnight.
When you are ready to bake, pre-heat oven.
Roll the cookie dough into granulated sugar and then into powdered sugar.
Bake at 350°F and enjoy the cookie.
Variations to the sourdough chocolate crinkle cookies
Sourdough chocolate crinkle cookies are a delightful treat! There are several variations you can try to add different flavors or textures to the classic recipe. Here are a few ideas:
Mint Chocolate Crinkle Cookies:
- Add ½ teaspoon of peppermint extract to the batter.
- Use a combination of dark chocolate chips and mint chips for added mint flavor.
- Dust the cookies with powdered sugar as usual.
Espresso Chocolate Crinkle Cookies:
- Incorporate 1-2 tablespoons of finely ground espresso or coffee powder into the cookie dough.
- For an extra kick, mix in some dark chocolate chunks or espresso chocolate chips.
Orange Chocolate Crinkle Cookies:
- Add 1 tablespoon of orange zest to the cookie dough for a citrusy touch.
- Optionally, mix in some chopped candied orange peel for added flavor.
- Dust the cookies with powdered sugar as usual.
Peanut Butter Chocolate Crinkle Cookies:
- Replace about ¼ to ⅓ cup of the flour with an equal amount of creamy peanut butter.
- Mix in some peanut butter chips or chopped peanuts along with the chocolate.
- Roll the dough balls in powdered sugar before baking.
Spiced Chocolate Crinkle Cookies:
- Add a teaspoon of ground cinnamon and a pinch of nutmeg or cloves to the dry ingredients.
- For a little heat, consider adding a pinch of cayenne pepper for a spicy kick.
White Chocolate Raspberry Crinkle Cookies:
- Instead of using dark chocolate, use white chocolate chips or chunks.
- Gently fold in some freeze-dried raspberries or raspberry jam swirls for a fruity flavor burst.
Nutty Chocolate Crinkle Cookies:
- Mix chopped nuts (like pecans, walnuts, or almonds) into the cookie dough along with the chocolate.
- Roll the dough balls in a mix of powdered sugar and finely chopped nuts before baking.
Tips for making sourdough chocolate crinkle cookies.
Traditionally oil is used in the recipe. However, using butter in crinkle cookies makes it more flavorful as well as fudgy texture.
Top tip
Don't overcook the sourdough chocolate crinkle cookies, you need the middle of cookies to soft.
FAQ
Why are my sourdough chocolate crinkle cookies spreading?
Because your cookie dough is warm, you need to refrigerate the dough. Shape the cookies when it is cold.
I don’t have dark brown sugar in my hand. Which sugar can I use in this recipe?
You can use light brown sugar. If you are using granulated sugar reduce the amount of sugar to ¼ cup ( 50g) .
Related
Looking for other chocolate cookies recipes like this? Try these:
Sourdough Chocolate Crinkle Cookies
Ingredients
- 1-¼ cups 150g all-purpose flour
- ½ cup 40g unsweetened cocoa powder
- 2 teaspoons 8g baking powder
- ½ teaspoon 2g teaspoon salt
- 1 stick 4 ounces(113g) unsalted butter, chilled and cut into ¼-inch cubes
- 1 ¼ cups 250g firmly packed dark brown sugar
- 2 large eggs
- 4 ounces 116g extra-bittersweet chocolate (70% cacao), melted and cooled melted
- 1 teaspoon vanilla extract
- ½ cup 100g Sourdough starter/discard 100% hydration
- ½ cups confectioners’ sugar
- ½ cups granulated sugar.
Instructions
- n a medium bowl mix in flour, cocoa powder, baking powder, and salt; set aside.
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl.
- Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the chocolate and sourdough starter/discard. Mix until well combined, about 1 minute. Add the vanilla to the mix.
- Gradually add dry ingredients and combine everything.
- Transfer the dough, which will resemble very wet batter, to a bowl; cover and refrigerate at least 8 hours overnight, or up to 1 week.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the confectioners’ sugar and the granulated sugar in separate bowls.
- Use a 1 ½-tablespoon cookie scoop or portion scoop and shape the cookies into a ball. Roll each ball into the granulated sugar first and then into the confectioners’ sugar, coating completely.
- Place the cookies onto the prepared baking sheet ½-inch apart. Bake until puffed and cracked and just set around the edges, 14 minutes. The centers will still be soft and appear under-baked.
- Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days. For a long time use freeze the cookies.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Oscar says
I made these Sourdough Chocolate Crinkle cookies, and they were a hit! The fudgy texture and rich chocolate flavor make them perfect for chocolate lovers.
Lathiya says
I made these chocolate crinkle cookies and everyone loved it. My kids loved making these cookies.
Claudia says
I tried your sourdough chocolate crinkle cookies recipe, and they turned out amazing! The sourdough adds such a unique twist. Thanks for sharing!
Amy Liu Dong says
Oh my, this is one of my favorite treat in my childhood up to now. Kids will definitely loved and enjoyed eating this. A great treat to pair also with our hot drinks!
Adriana says
This worked exactly as written, thanks!
Marina Shalneva says
What a fantastic recipe for sourdough chocolate crinkle, I had some friends over last week for tea and they absolutely loved them! Thank you for sharing such a delicious recipe.
Alexandra says
These cookies are absolute perfection. We love a crinkle cookie, and it is so great that you have a sourdough option. Love them!
Lathiya says
The cookies look amazing and taste great. never tried cookies with sourdough before but now this is my favorite.
Nora says
I am a huge fan of crinkle cookies, but I have never made them with sourdough before! Can't wait to try your recipe out! Thanks!
Helen at the Lazy Gastronome says
This recipe is so good - not your average crinkle cookies!! The sourdough starter really adds another dimension of flavor. Saving this one for sure!
Melinda says
These are much better than chocolate crinkle cookies made the traditional way. The sourdough starter helps create a texture that's almost like fudge! I'll be making these again soon.