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These sourdough chocolate crinkle cookies have a rich chocolate flavor and soft, fudgy centers that are almost brownie-like.
Rolling the dough generously in powdered sugar before baking gives them their classic crinkled tops, with the dark chocolate cookie showing through the cracks. They’re especially pretty on a Christmas cookie tray.
Sourdough discard works especially well in these cookies, and the dough can be mixed up ahead of time and refrigerated overnight if you don’t want to bake them right away.
A little espresso powder is optional, but it can be added to bring out even more of the chocolate flavor.
If you’re looking for more sourdough cookies to bake, try my sourdough gingerbread cookies, sourdough thumbprint cookies, and sourdough chocolate cookies.
Why You’ll Love Sourdough Chocolate Crinkle Cookies
- Rich and fudgy: These cookies have a soft, brownie-like center rather than a cakey texture.
- Uses sourdough discard: It’s another delicious way to put extra sourdough discard to use (here are more sourdough discard recipes).
- Easy to make ahead: The dough needs at least 2 hours to chill, but you can also refrigerate it overnight and bake the cookies the next day.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough discard – For the best flavor, use recently fed or fresh sourdough discard. It can be used straight from the refrigerator.
- Dutch-process cocoa powder – Gives the cookies their deep chocolate flavor and dark color. This recipe was tested with Ghirardelli Dutch-process cocoa powder. Dutch-process cocoa powder is recommended for this recipe because it provides a deep, rich chocolate flavor and helps give the cookies their dark, chocolatey color. Natural cocoa powder can be used if that is what you have available, but it may produce a slightly lighter color and a different chocolate flavor.
- Neutral oil – Vegetable, melted coconut oil, or avocado oil will all work well.
- Espresso powder – This is optional, but it helps enhance the chocolate flavor without making the cookies taste like coffee.
- Powdered sugar – A generous coating creates the classic white crinkle appearance as the cookies spread and crack.
- All-purpose flour – This recipe was tested using Gold Medal all-purpose flour.
How to Make Sourdough Chocolate Crinkle Cookies
Here are the step-by-step instructions for making these Sourdough Chocolate Crinkle Cookies:
Step 1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs, sourdough discard, and vanilla extract, then whisk until smooth.
Room-temperature eggs incorporate more easily into the mixture, while the sourdough discard can be used cold from the refrigerator.
Step 2. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, salt, and espresso powder, if using.
Step 3. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the ingredients are combined and no dry streaks remain. The dough will be soft and sticky at this stage, which is normal. Do not add additional flour.
Step 4. Cover the bowl and refrigerate the dough for at least 2 hours, or overnight. Chilling firms up the dough, making it easier to scoop and roll while helping the cookies maintain their shape during baking.
Step 5. When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
Scoop the chilled dough into rounded 2-tablespoon portions, or approximately 40 grams each if weighing the dough.
Step 6. Roll each portion into a ball, then coat generously in powdered sugar, making sure the entire surface is covered.
The thick coating helps create the signature white crinkle finish, so avoid brushing off too much of the excess sugar.
Step 7. Arrange the dough balls on the prepared baking sheets, leaving space between each cookie. Keep the dough balls rounded rather than flattening them.
Step 8. Bake for 8–11 minutes, beginning to check at 8 minutes. The cookies should be puffed and cracked, with edges that are beginning to set while the centers remain soft and moist.
If you are unsure of your oven’s baking time, bake one or two test cookies first and adjust the remaining baking time in 1-minute increments. Be careful not to overbake, since the cookies will continue to set as they cool.
Step 9. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes and Tips
- For the best results, allow the dough to chill for at least 2 hours, or refrigerate it overnight. The dough will be soft and sticky before chilling, but it should become firm enough to scoop and roll without adding extra flour.
- Make sure your baking powder and baking soda are fresh, since older leaveners can affect how the cookies spread and rise.
- Use a generous amount of powdered sugar when coating the dough balls. Each cookie should be thoroughly covered so the sugar remains visible as the cookies spread and crack in the oven. Roll the dough into rounded balls rather than flattening them, which helps maintain a thicker, fudgy center.
- I recommend baking one or two test cookies before baking the entire batch, especially if you are unfamiliar with your oven’s baking time. Begin checking at 8 minutes. The cookies should be puffed and cracked, with edges that are beginning to set and centers that still look soft and moist. Because they continue to set as they cool, removing them before the centers look completely firm will help preserve their brownie-like texture. Add additional baking time in 1-minute increments if needed.
- For consistent results, use an oven thermometer to check that your oven is reaching the correct temperature. A cookie scoop makes portioning easier, and rounded 2-tablespoon portions will produce cookies of a similar size.
- Ingredients work best when brought to room temperature before mixing, as this helps them blend together more smoothly and creates a more consistent dough. The sourdough discard, however, can be used cold from the refrigerator.
- For the best results, use recently fed or fresh sourdough discard. Discard that has been stored for an extended period may have a stronger, more acidic flavor, which can affect the overall taste of the cookies.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, place the cookies in a freezer-safe container and freeze. Allow frozen cookies to thaw at room temperature before serving.
Frequently Asked Questions
Yes. The sourdough discard can be used directly from the refrigerator. The eggs are preferably at room temperature because they incorporate more smoothly into the oil and sugar mixture, but the discard does not need to be warmed.
The dough is soft and sticky before chilling. Refrigerating it for at least 2 hours allows the dough to firm up, making it easier to scoop, roll, and coat in powdered sugar. Chilling also helps the cookies hold their shape while baking.
Yes. The dough can be refrigerated overnight, making it convenient to prepare the dough ahead of time and bake the cookies the following day.
Begin checking the cookies at 8 minutes. They should be puffed and cracked, with edges that are starting to set and centers that still look soft and moist. The cookies will continue to set as they cool, so avoid waiting for the centers to look completely firm in the oven.
Make sure the dough balls are generously coated in powdered sugar. A thick coating helps maintain the white exterior as the cookies spread and crack during baking. Avoid lightly dusting the cookies or brushing off too much sugar before placing them on the baking sheet.
This recipe was tested with Ghirardelli Dutch-process cocoa powder. You can use regular cocoa powder, but it may slightly change the flavor, color, and appearance of the finished cookies.
More Sourdough Cookie Recipes
- Sourdough Funfetti Cookies
- Sourdough Cut-Out Cookies
- Brown Butter Sourdough Chocolate Chip Cookies
- Sourdough Oatmeal Cookies
- Sourdough Peanut Butter Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Chocolate Crinkle Cookies
Ingredients
- 200 grams granulated sugar, about 1 cup
- 75 grams light brown sugar, packed, about 1/3 cup
- 100 grams neutral-flavored oil, such as vegetable, coconut, or avocado, about 1/2 cup
- 2 large eggs, room temperature
- 115 grams sourdough discard, 100% hydration, about 1/2 cup
- 2 teaspoons vanilla extract
- 90 grams Dutch-process cocoa powder, about 1 cup (or regular cocoa powder)
- 210 grams all-purpose flour, about 1 3/4 cups
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt, or about 1/2 teaspoon fine sea salt
- 1/2 teaspoon espresso powder, optional
- 150 grams powdered sugar, for coating, about 1 1/4 cups
Instructions
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs, sourdough discard, and vanilla extract, then whisk until smooth.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, salt, and espresso powder, if using.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the ingredients are combined and no dry streaks remain. The dough will be soft and sticky at this stage, which is normal. Do not add additional flour.
- Cover the bowl and refrigerate the dough for at least 2 hours, or overnight. Chilling firms up the dough, making it easier to scoop and roll while helping the cookies maintain their shape during baking.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the chilled dough into rounded 2-tablespoon portions, or approximately 40 grams each if weighing the dough. Roll each portion into a ball, then coat generously in powdered sugar, making sure the entire surface is covered. The thick coating helps create the signature white crinkle finish, so avoid brushing off too much of the excess sugar.
- Arrange the dough balls on the prepared baking sheets, leaving space between each cookie. Keep the dough balls rounded rather than flattening them.
- Bake for 8–11 minutes, beginning to check at 8 minutes. The cookies should be puffed and cracked, with edges that are beginning to set while the centers remain soft and moist. Be careful not to overbake, since the cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- For the best results, allow the dough to chill for at least 2 hours, or refrigerate it overnight. The dough will be soft and sticky before chilling, but it should become firm enough to scoop and roll without adding extra flour. Make sure your baking powder and baking soda are fresh, since older leaveners can affect how the cookies spread and rise.
- Use a generous amount of powdered sugar when coating the dough balls. Each cookie should be thoroughly covered so the sugar remains visible as the cookies spread and crack in the oven. Roll the dough into rounded balls rather than flattening them, which helps maintain a thicker, fudgy center.
- I recommend baking one or two test cookies before baking the entire batch, especially if you are unfamiliar with your oven’s baking time. Begin checking at 8 minutes. The cookies should be puffed and cracked, with edges that are beginning to set and centers that still look soft and moist. Because they continue to set as they cool, removing them before the centers look completely firm will help preserve their brownie-like texture. Add additional baking time in 1-minute increments if needed.
- For consistent results, use an oven thermometer to check that your oven is reaching the correct temperature. A cookie scoop makes portioning easier, and rounded 2-tablespoon portions will produce cookies of a similar size.
- This recipe was tested using Ghirardelli Dutch-process cocoa powder and Gold Medal all-purpose flour.
- Dutch-process cocoa powder is recommended for this recipe because it provides a deep, rich chocolate flavor and helps give the cookies their dark, chocolatey color. Natural cocoa powder can be used if that is what you have available, but it may produce a slightly lighter color and a different chocolate flavor. Since the cocoa powder can affect the overall flavor and appearance, Dutch-process cocoa is preferred for the best results.
- Ingredients work best when brought to room temperature before mixing, as this helps them blend together more smoothly and creates a more consistent dough. The sourdough discard, however, can be used cold from the refrigerator.
- For the best results, use recently fed or fresh sourdough discard. Discard that has been stored for an extended period may have a stronger, more acidic flavor, which can affect the overall taste of the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
