When you are after a little chocolatey hit, these Chocolate Sourdough Discard Crinkle Cookies really hit the spot. 

Even though they are dusted with icing sugar, they aren't too sweet, and perfect to have with a cuppa. 

If you haven't come across these before (I'm talking to my Aussie friends), don't let the look of them fool you. They are really easy to make, and the crinkled surface looks very impressive. 

Chocolate Sourdough Discard Crinkle Cookies

Ingredients (Makes 26)

• 80g sourdough discard (flat or bubbly)
• 250g plain flour (all purpose)
• 90g cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon granulated salt
• 350g caster sugar
• 2 eggs
• 2 egg yolks
• 170g oil (any light tasting oil)
• 1 teaspoon instant coffee granules
• 2 teaspoons vanilla extract
• 50g icing sugar 

Method

1. In a medium mixing bowl, whisk the flour, cocoa powder, coffee, salt and baking powder together until they are completely combined.
2. In a separate large bowl, whisk the sugar, oil, sourdough discard, vanilla and eggs until well combined.
3. Using a wooden spoon or sturdy spatula, gradually add the dry ingredients to the wet mixture and continue to mix until there is no visible flour.
4. Cover the bowl and chill in the fridge for at least 2 hours, or overnight.
5. Preheat the oven to 180°C and line 2 baking trays with baking paper.
6. Place the icing sugar in a bowl, then roll balls of cookie dough, roughly 1 tablespoon size (they will have an oily sheen) then toss in the icing sugar so the whole surface is covered liberally.
7. Place each ball onto the baking tray, leaving around 5cm between each ball so they don’t touch when they spread. (You don't need to flatten them; they will spread on their own).
8. Bake for 12 – 15 minutes.
9. Once removed from the oven, leave on the baking tray for 5 minutes then transfer to a wired cooling rack to finish cooling completely.

Notes

• Cookies will keep for up to 5 days in a sealed container at room temperature.
• You can freeze the baked cookies for up to 3 months.
• You can freeze the raw cookie dough prior to baking. Roll the cookie dough into balls, and freeze without the dusting of icing sugar. When you are ready to bake them, let the dough defrost in the fridge, then roll in icing sugar before baking.

Happy Baking!

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