Get ready to transform your baking game with these irresistible Sourdough Chocolate Crinkle Cookies that will make your taste buds dance and your kitchen smell like pure chocolate heaven! Imagine biting into a cookie that's simultaneously crisp on the outside, soft on the inside, with a rich chocolate flavor enhanced by the tangy complexity of sourdough starter. These aren't just ordinary cookies - they're a gourmet experience that bridges traditional baking with modern culinary creativity, promising to elevate your dessert repertoire from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the sourdough starter, melted butter, sugar, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder. This ensures no lumps and evenly distributes the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a cohesive dough forms. The consistency should be slightly sticky but manageable.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough firm up and enhances the flavor development.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
- Using a cookie scoop or spoon, portion the dough into small balls, approximately 1-inch in diameter.
- Roll each dough ball generously in powdered sugar, ensuring a complete and thick coating that will create the classic crinkle effect.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have developed characteristic cracked patterns.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your sourdough starter is active and bubbly for the best flavor and texture.
- Chill the dough thoroughly - this prevents spreading and intensifies the chocolate flavor.
- Use high-quality cocoa powder for a deeper, more robust chocolate taste.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven.
- For extra indulgence, try rolling the dough balls in a mixture of powdered sugar and cocoa powder.
- If the dough feels too sticky, add a little more flour or chill it longer before shaping.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely to develop their signature crackled texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
