Sourdough Discard Crinkle Cookies: A Tangy Twist on Chocolate Delight
Sourdough enthusiasts, get ready to embark on a delightful baking journey that combines the goodness of sourdough with the rich, chocolatey flavor of crinkle cookies. Inspired by the talented Hannah Dela Cruz, these Sourdough Discard Crinkle Cookies are light, airy, and perfect for satisfying your sweet tooth. The use of sourdough discard gives them a unique tangy kick, making these cookies a fantastic addition to your dessert repertoire.
Ingredients You'll Need
Note: The following measurements are for approximately 15 cookies.
For the Cookie Dough:
270 grams all-purpose flour
80 grams 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
For the Topping:
50 grams powdered sugar
Instructions
Preparation: Preheat your oven to 350°F and line two baking sheets (18x13 inches) with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, canola oil, eggs, egg yolks, sourdough discard, and vanilla extract. Stir until there are no traces of eggs or sourdough.
Make the Dough: Gently fold the dry ingredients into the wet mixture until no traces of flour remain, creating a smooth cookie dough.
Portion the Dough: Pour the powdered sugar into a small, shallow bowl. Use a cookie scoop or measuring spoon to portion out the dough and drop each ball into the powdered sugar, ensuring the cookies are completely coated.
Baking Time: Position the cookies on the prepared baking sheets, leaving about 2 inches of space between each. Bake the cookies for 10 to 12 minutes or until the tops look dry.
Enjoy and Store: These cookies are best enjoyed once they've completely cooled, and they actually get even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
Conclusion
Sourdough Discard Crinkle Cookies are a delightful twist on the classic crinkle cookie, and the addition of sourdough discard gives them a uniquely tangy flavor. These cookies are perfect for those who love a touch of sourness paired with rich, dark chocolate. Thanks to Hannah Dela Cruz, you can now enjoy the best of both worlds – the world of sourdough and the world of cookies. So, gather your ingredients and start baking these delightful treats that will leave your taste buds craving for more!