Sourdough Chocolate Crinkle Cookies

Rich and fudgy with just a hint of sourdough tang, these Sourdough Chocolate Crinkle Cookies are the ultimate chocolate Christmas cookie!

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Chocolate crinkle cookies are a Christmas classic. Rich and fudgy on the inside with a beautiful crackled surface, these cookies are an all-time favorite on any cookie platter.

This recipe incorporates sourdough discard, producing the same rich and fudgy cookie but with a tangy sourdough twist. Sourdough and chocolate is a surprisingly delicious combination. If you haven’t tried it yet, be sure to check out my Sourdough Discard Chocolate Bread.

Find More Christmas Cookies at Quail Creek Homestead:

• Browned Butter Sugar Cookies
• Sourdough Gingersnap Cookies
• Soft and Chewy Sourdough Oatmeal Raisin Cookies

What You Need to Make Sourdough Chocolate Crinkles

Stand mixer fitted with paddle attachment – you can also use a large mixing bowl with an electric mixer

Kitchen scale – optional, but I like to use one especially for measuring flour. Flour measurements can differ so much cup to cup, so measuring in grams is a much more accurate measurement.

Measuring cups and spoons

Baking sheets lined with parchment paper

Cookie dough scoop – optional but handy; you can also use a regular spoon

Small plate – for rolling the cookies in confectioner’s sugar

Ingredients for Sourdough Chocolate Crinkle Cookies

Butter, softened

Granulated sugar

Egg

Vanilla extract

All purpose flour

Unsweetened cocoa powder

Baking powder

Salt

Sourdough discard

Chocolate chips – I prefer semisweet chocolate chips, but milk or dark chocolate will also work

Confectioner’s sugar – for rolling the cookie dough before baking

A Note About Baking with Sourdough Discard

Baking with sourdough discard comes with a few tips and tricks, but once you’re familiar with it, there are so many fun and delicious things you can create.

Understanding Sourdough Discard

First, it’s important to understand the difference between sourdough starter and sourdough discard. Really, the key difference between the two is whether or not it has been fed within a reasonable timeframe to maintain the yeast activity.

Active sourdough starter is active because it has been fed recently. It will be bubbly with lots of structure, and therefore, plenty of leavening ability. Sourdough discard, on the other hand, has not been fed. Therefore, it will lose its leavening ability over time.

Use Inactive Sourdough Discard for Discard Recipes

Sourdough discard, although under the single general definition of “unfed” sourdough starter, differs by state. Fresh sourdough discard will still maintain some structure and have a thicker, more stretchy consistency. I would not recommend using fresh discard in most discard recipes – especially cookies and cakes.

The longer the discard goes unfed, the less leavening power it will have. It will lose its structure and take on a thinner, more runny consistency. This type of discard is much easier to incorporate into recipes such as cakes, cookies and quick breads.

If you have fresh discard that you want to use for a discard recipe, try leaving it out an extra day to help it break down. Not only will it be easier to mix into the dough, but it is much less likely to create a tough, chewy texture.

Don’t Overmix the Dough or Batter

This is a simple step that is very important when incorporating sourdough discard into a recipe. I like to add the discard last, or nearly last, when mixing a dough or batter. I also mix or fold it in gently, and only mix until combined.

Although the discard shouldn’t have much effect since it is inactive, this helps ensure that the texture won’t be altered.

How to Make Sourdough Chocolate Crinkle Cookies

In the bowl of a stand mixer fitted with paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Add egg and vanilla extract and beat on medium-high speed until combined, scraping down sides of the bowl as necessary.

In a separate mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Add dry ingredients into the wet ingredients a little at a time, beating on low speed. Scrape down sides of bowl and bottom of bowl as necessary until well combined.

Add sourdough discard and chocolate chips; mix on low speed until just combined. If there are still streaks of discard visible, fold it in gently with a rubber spatula.

Cover and refrigerate the dough at least 2 hours, or up to 3 days.

When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Prepare a small plate with powdered sugar for rolling the cookies.

Scoop dough and roll into balls, about 1.5 inches in diameter. Roll the balls in the confectioner’s sugar and place 2 inches apart on baking sheets.

Bake the cookies for 11-12 minutes, until edges are set. Cool on wire racks 10 minutes or so, then transfer to a wire rack to cool completely.