Sourdough Chocolate Crinkle Cookies
SourdoughChocolate 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 doublechocolate due to its fudgytexture and rich chocolate flavor. Thesetasty cookies are made with cocoa powder and dark chocolate along withsourdough discard.
Servings: 21 cookies
Calories: 167kcal
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
Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 103mg | Fiber: 2g | Sugar: 20g | Vitamin A: 157IU | Calcium: 45mg | Iron: 2mg
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