Crinkle cookies were my absolute favorite growing up. I’ve always been an absolute chocolate fiend, so I could never get enough of these rich and fudgy treats.
I hope you enjoy making and eating these cookies as much as I loved adding a sourdough twist to one of my childhood favorites!
Now on to the recipe!
|254 grams||All-purpose flour|
|86 grams||Cocoa powder|
|2 teaspoons||Baking powder|
|350 grams||Granulated sugar|
|175 grams||Grapeseed oil (or any light flavored oil)|
|85 grams||Discard starter|
|50 grams||Powdered sugar|
In a medium-sized mixing bowl whisk together flour, salt, cocoa powder and baking powder until no lumps remain. Set aside.
In a separate bowl, combine granulated sugar, oil, discard starter, vanilla eggs and yolks.
Gradually fold flour mixture into wet ingredients until fully combined.
Cover the mixing bowl with plastic wrap, and refrigerate for 2 hours or until completely chilled. Don’t skip this step!
Once you’re ready to bake, preheat oven to 350 F/176 C and line a cookie sheet with parchment paper.
Take out chilled cookie dough from fridge. Scoop out dough into 1 ½ tablespoon-sized balls, roll with your hands and coat thoroughly in powdered sugar.
Place dough balls on prepared cookie sheets, about 2 inches apart.
Bake for 10 to 12 minutes.
Once finished baking, allow cookies to rest on hot baking sheets for 5 minutes, your cookies will still be extremely soft in the middle, the residual heat will allow them to firm up without over-baking and becoming too crispy.
Move to a wire rack, enjoy warm or store in an airtight container once completely cooled.
Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake.