Description
Indulge in the delightful world of Sourdough Crinkle Cookies—an innovative twist on traditional cookies that combines light, airy textures with rich chocolate flavor. These cookies are not only a guilt-free treat but also an excellent way to utilize your sourdough discard. With their crackly tops and soft centers, they make for an impressive dessert at any gathering or a sweet snack to satisfy your cravings. In just 30 minutes, you can whip up these delicious treats that are sure to win hearts and palates alike!
Ingredients
Scale
- 270 grams all-purpose flour
- 80 grams Dutch-processed cocoa powder
- 8 grams salt
- 10 grams baking powder
- 350 grams granulated sugar
- 175 grams canola oil
- 2 large eggs
- 2 egg yolks
- 86 grams sourdough discard
- 6 grams vanilla extract
- 50 grams powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together all-purpose flour, cocoa powder, salt, and baking powder in a medium bowl.
- In a separate bowl, mix granulated sugar, canola oil, eggs, sourdough discard, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture gently until no flour streaks remain.
- Scoop dough into balls using a cookie scoop or measuring spoon and roll each ball in powdered sugar.
- Place cookie balls on prepared baking sheets, spacing them two inches apart. Bake for 10 to 12 minutes until the tops look dry.
- Let cool completely before enjoying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 18g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg