These Sourdough Chocolate Crinkle Cookies are super fudgy and a classic holiday cookie staple! They\u2019re chewy and gooey, made with sourdough discard, and have perfect powdered sugar cracks.<\/p>\n
The sourdough discard chocolate crinkle cookies are excellent for\u00a0Christmas<\/a>\u00a0cookie boxes and gifting, as they keep well for days and taste like brownies<\/a>.<\/span> Plus, the powdered sugar cracks have a snowy appearance!<\/p>\n I use a couple of special baking tricks to really make the chocolate<\/a> flavor shine in these easy cookies, elevating them to the next level for chocolate lovers.<\/p>\n Follow my detailed instructions, complete with photos and tips, below for these classic sourdough crinkle or earthquake cookies.<\/p>\n Follow this detailed recipe guide as you make the best Sourdough Chocolate Crinkle Cookies. No stand mixer is needed to make these easy classic holiday cookies!<\/p>\n Melt a stick of unsalted butter in a small saucepan over medium heat.<\/p>\n Once completely melted, remove from the heat and immediately whisk in the cocoa powder and optional espresso powder until you have a rich, chocolate, lump-free paste. Cool slightly.<\/p>\n Scrape the bloomed cocoa into a large mixing bowl and whisk in the granulated sugar first, followed by the eggs and egg yolk, and finally the vanilla extract and sourdough discard. Whisk for at least a minute.<\/p>\n The wet mixture should be thick and leave trail marks from the whisk.<\/p>\n Mix the all-purpose flour, salt, and baking powder together in a small bowl.<\/p>\n Then, fold the dry ingredients into the wet ingredients with a spatula until no floury spots remain.<\/p>\n The sourdough crinkle cookie batter is thick and brownie-like.<\/p>\n Cover the bowl and chill the cookie dough for at least an hour before baking. It\u2019s vital that the cookie dough be chilled to harden the batter for easier portioning, less sticking, and so the cookies don\u2019t spread too much.<\/p>\n Make Ahead:<\/strong> At this point, you can refrigerate the cookie dough overnight or up to a couple days in advance.<\/p>\n<\/div>\n Preheat the oven to 350\u00baF (177\u00baC) and line large baking sheets with parchment paper and set aside.<\/p>\n Add granulated sugar to one small bowl and powdered sugar to another.<\/p>\n Use a 1 \u00bd TBS cookie scoop or a large spoon to roll the cookies into rounds between your palms. They should be about 30g each. If there is sticking, slightly mist your palms with water.<\/p>\n Then, roll the cookie balls in the granulated sugar bowl, followed by powdered sugar.<\/p>\n Note:<\/strong> While most crinkle cookie recipes will have you just roll the cookies in powdered sugar, these cookies will have better cracks because they\u2019re first rolled in granulated sugar.<\/p>\n The sugar helps harden the exterior crust as it bakes and forms a slight protective barrier that prevents the powdered sugar from melting.<\/p>\n These are best made on a dry day, as even the humidity in your home can affect the cracks, as any moisture melts the powdered sugar.<\/p>\n<\/div>\n Space the sourdough crinkle cookies a couple of inches apart on the prepared baking sheets.<\/p>\n Bake for 11-13 minutes or until the edges of the cookies just start to set. They will seem underbaked, but will continue to bake slightly as they cool, creating fudgy, chewy cookies.<\/p>\n Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.<\/p>\n Sourdough chocolate crinkle cookies store extremely well at room temperature. They must be completely cool before storing or the moisture will melt the powdered sugar.<\/p>\n Place them in an airtight container and store at room temperature for up to 4-5 days. They\u2019ll last even longer if stored with layers of parchment paper and kept in a cool, dry location.<\/p>\n I don\u2019t recommend freezing these cookies, as the powdered sugar may lose its cracks during thawing. If you do, redust them before serving.<\/p>\n You can freeze unbaked cookies before rolling in sugar, in an airtight freezer bag for up to 3 months. Thaw and then roll in the sugars and bake as usual.<\/p>\n These are excellent cookies for your holiday cookie boxes! Maybe include my Soft Glazed Sourdough Gingerbread Cookies<\/a>, Sourdough Oatmeal Cream Pies<\/a>, or Sourdough Black and White Cookies<\/a>!<\/p>\n Yes. Double all the ingredients, then bake the cookies in batches or store additional cookies in the freezer.<\/p>\n<\/div>\n<\/div>\n Yes, you can mix the cookie dough and store it in the refrigerator overnight.<\/p>\n<\/div>\n<\/div>\n Yes, but I prefer Dutch-process cocoa powder for more flavorful, richer crinkle cookies. Plus, this recipe was developed with Dutch-process to use with baking powder so regular cocoa powder may spread more or be drier.<\/p>\n<\/div>\n<\/div>\n Crinkle cookies hail from St. Paul, Minnesota and were created by Helen Frdell in the early 1950s.<\/p>\n<\/div>\n<\/div>\n This dough must chill before baking, or the butter will melt during baking. You may also want to check your baking powder in case it\u2019s gone bad.<\/p>\n<\/div>\n<\/div>\n Did you make this recipe? <\/strong> Please leave a rating, comment or question below! Tag me on Instagram or Facebook @SourdoughBrandon or PIN this recipe on Pinterest to come back to it later!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n These Sourdough Chocolate Crinkle Cookies are chewy and fudgy like brownies with perfect powdered sugar cracks on the exterior. They’re an easy sourdough discard Christmas cookie with no stand mixer required!<\/span><\/p>\n![\"Stack](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/stack-of-sourdough-chocolate-crinkle-cookies.jpg\")
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\n\ud83d\udc4d What Makes This Recipe Special<\/h2>\n
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\n\ud83d\udd0d Tips for Making Sourdough Chocolate Crinkle Cookies<\/h2>\n
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\n\ud83d\uded2 Ingredients Needed<\/h2>\n
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Crinkle Cookie Variations<\/h3>\n
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\n\ud83d\udc68\u200d\ud83c\udf73 How to Make Sourdough Chocolate Crinkle Cookies<\/h2>\n
1. Melt Butter and Bloom Cocoa<\/h3>\n
![\"A](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/blooming-cocoa-in-butter.jpg\")
<\/figure>\n<\/div>\n2. Whisk the Wet Ingredients<\/h3>\n
![\"Close](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/mixed-wet-ingredients-for-sourdough-chocolate-crinkle-cookies.jpg\")
<\/figure>\n<\/div>\n3. Add the Dry Ingredients and Chill<\/h3>\n
![\"Folding](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/folding-flour-into-sourdough-chocolate-crinkle-cookie-dough.jpg\")
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<\/figure>\n<\/figure>\n4. Portion and Roll the Cookies in Sugar<\/h3>\n
![\"Hand](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/rolling-sourdough-chocolate-crinkle-cookies-in-sugar.jpg\")
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<\/figure>\n<\/figure>\n5. Bake<\/h3>\n
![\"Unbaked](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/unbaked-sourdough-chocolate-crinkle-cookies.jpg\")
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\nHow to Store<\/h2>\n
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\n\u2753 Frequently Asked Questions<\/h2>\n
Can I double the recipe?<\/h3>\n
Can I ferment the batter overnight?<\/h3>\n
Can I use unsweetened cocoa powder?<\/h3>\n
Where did chocolate crinkle cookies originate?<\/h3>\n
Why are my chocolate crinkle cookies flat?<\/h3>\n
![\"Two](\"https:\/\/sourdoughbrandon.com\/wp-content\/uploads\/2025\/12\/sourdough-chocolate-crinkle-cookies-on-a-plate.jpg\")
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\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\nSourdough Chocolate Crinkle Cookies<\/h2>\n