Sourdough Chocolate Crinkle Cookies

Melt the butter in a small saucepan over medium heat. Once completely melted, remove from the heat and immediately whisk in the cocoa powder and optional espresso powder. Set aside to cool slightly.
113 g Unsalted Butter, 100 g Dutch-process Cocoa Powder, 1 tsp Espresso Powder
Scrape the bloomed cocoa into a large mixing bowl and whisk in the granulated sugar and eggs and egg yolk, followed by the vanilla extract and sourdough discard last.
350 g Granulated Sugar, 3 Eggs, 1 Egg Yolk, 2 tsp Vanilla Extract, 120 g Sourdough Discard
Mix the dry ingredients in a separate small bowl and then fold them into the wet ingredients with a spatula until no floury spots remain. The mixture will be thick and brownie-like.
Cover the bowl and refrigerate for at least an hour to chill.
240 g All-purpose flour, 2 tsp Baking Powder, ¾ tsp Kosher Salt
Preheat the oven to 350ºF (177ºC) and line baking sheets with parchment paper.
Add granulated sugar to a small bowl and powdered sugar to another bowl.
Portion the chilled cookies with a 1 ½ TBS cookie scoop or a large spoon and roll them into balls between your palms. If they're sticking, lightly mist your hands. The balls should be about 30g each.
Roll the cookies in the granulated sugar first followed by the powdered sugar.
100 g Granulated Sugar, 113 g Powdered Sugar
Space the crinkle cookies a couple of inches apart on the prepared baking sheets and bake for 11-13 minutes until the edges just start to set.
They'll look slightly underdone at first, but crinkle cookies will continue to bake slightly as they cool, creating fudgy cookies.
Let cool for a few minutes and then transfer to a wire rack to cool completely before serving or storing.

Sourdough Chocolate Crinkle Cookies

Equipment

Ingredients

Instructions

Notes