Sourdough Chocolate Crinkle Cookies
These sourdough chocolate crinkle cookies use sourdough discard for deep chocolate flavor and a soft, chewy texture. An easy, crowd-pleasing cookie recipe.
These sourdough chocolate crinkle cookies are one of the easiest and most rewarding ways to use sourdough discard. Deeply chocolatey, soft in the center, and coated in a snowy layer of powdered sugar, they’re the kind of cookie that disappears fast.
The sourdough doesn’t make these cookies taste sour. Instead, it adds a subtle depth of flavor and a texture that’s hard to pin down in the best way – they are tender, slightly chewy, and perfectly balanced. If you’re new to baking cookies with sourdough discard, this is a great place to start. And if you already love using your starter in cookies… well, these might become a repeat bake.
Why you’ll love this recipe
- Deep chocolate flavor with a soft, chewy center – These cookies are tender and rich, with just enough structure to hold their iconic crinkle.
- A fun, low-effort use of discard – No long fermentation, no planning ahead, just a simple way to use extra starter and make something everyone loves.
- Perfect for sharing – They’re eye-catching on a cookie tray and familiar enough that everyone reaches for one (and then another).
If you enjoy the rich chocolate flavor and soft texture of these sourdough chocolate crinkle cookies, there are a few other sourdough cookie recipes worth trying next. Sourdough chocolate cut out cookies are perfect when you want a classic, roll-and-cut option, while sourdough chocolate coconut cookies offer a slightly different twist with added texture and flavor.
Baking cookies is one of the easiest ways to use sourdough discard regularly, and once you start experimenting, the possibilities really add up. If you’d like even more ideas, my sourdough cookie ebook includes a full collection of tested cookie recipes designed specifically for using sourdough starter—so you can keep baking without reinventing the wheel.
How to make sourdough chocolate crinkle cookies
This is a quick overview of the process. You’ll find full measurements and baking details in the recipe card below.
Step One: Mix the dough
In a mixing bowl, cream the butter and sugar together until light and fluffy. This step helps create soft, tender cookies. Make sure your butter is truly at room temperature – you want it soft, but not melted.
Add the remaining wet ingredients and mix until combined. Then add the dry ingredients and mix just until the dough comes together.
The dough will be very soft and sticky – this is normal.
Step Two: Coat and bake
Using a cookie scoop, drop portions of dough directly into a bowl of powdered sugar. Gently roll to coat, then transfer to the prepared baking sheet.
Bake until the cookies are set but still soft in the center. Let the cookies cool on the baking sheet briefly before transferring to a wire rack to finish cooling.
Helpful baking tips
- Use room-temperature butter and eggs -This helps the dough mix smoothly and gives the cookies their soft texture.
- Don’t overmix – Once the flour is added, mix just until combined to avoid tough cookies.
- Scoop straight into the sugar – The dough is too sticky to roll by hand. Let the powdered sugar do the work.
Storage
Store baked cookies in an airtight container at room temperature for 3–5 days.
These cookies also freeze well for up to 6 months. Thaw at room temperature before serving.
How sourdough starter affects these cookies
You don’t need an active, freshly fed starter for this recipe—discard works perfectly. That said, the condition of your starter will slightly influence the final cookie.
- Older discard (straight from the fridge, with hooch) – Cookies may bake up a bit flatter and crisper, with a slightly more noticeable tang.
- Recently fed starter (still considered discard) – Cookies tend to be softer, thicker, and more cake-like, with a milder sourdough flavor.
Neither option is wrong—it just gives you a little flexibility depending on what you have on hand.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Chocolate Crinkle Cookies
Ingredients
Method
- Preheat the oven to 375 and line two baking sheets with parchment paper or a silpat mat.
- Prepare two baking sheets by lining with parchment paper or a silpat mat.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the eggs until combined.
- Add in the sourdough discard, cocoa, and vanilla and mix until well combined.
- In a medium bowl, whisk the the flour, cornstarch, baking soda and salt together, and then mix into the dough until just combined.
- Using a cookie scoop, scoop out 2 Tablespoon worth of dough directly into the powdered sugar.
- Carefully roll the dough in the powdered sugar until completely coated.
- Transfer the dough balls to the prepared baking sheet and space 2″ apart.
- Bake for 8-10 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
