Sourdough Chocolate Crinkle Cookies with Fresh Milled Flour
These sourdough chocolate crinkle cookies with fresh milled flour are rich, fudgy & naturally fermented. This cocoa cookie is perfect for those winter moods, holiday parties, or when you just need something chocolate.
Everyone knows the chocolate crinkle cookie. Those soft centers, crackly tops, and powdered sugar everywhere like a little delicious hot cocoa snowstorm. Add in some sourdough discard and fresh milled flour, and this classic cookie has new depth and a lot more flavor.
If you’re new to baking with fresh milled flour, don’t worry. This recipe is forgiving, simple, and a great place to start. The sourdough doesn’t make them taste sour—it just adds richness and balance that keeps you reaching for just one more.
Looking for more fresh milled cookie ideas? Try making Sourdough Oatmeal Toffee Cookies, Snickerdoodles, Sourdough Chocolate Chip Cookies, Sourdough Molasses Cookies, Krum Kake, or Sourdough Lofthouse Cookies.
New to Fresh Milled Flour? Read more about it in our Beginner’s Guide or more about the Best Grains to Use.
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Why You’ll Love Sourdough Chocolate Crinkle Cookies
These cookies are an easy and cozy snack. They come together without a mixer, they bake up thick and fudgy, and they somehow feel both nostalgic and just a little fancy—like the cookie version of wearing your favorite sweater with real pants.
- No Waste: They’re a perfect use for sourdough discard (no waste, all reward).
- Whole Wheat: Freshly milled spelt adds a deeper, more chocolate-forward flavor without making the cookies too heavy.
- Fudgy: The texture is exactly what you want: soft and brownie-like inside with those classic crackly tops. My kids sometimes call these hot cocoa cookies because they taste like a cookie version of the drink.
- Overnight Ferment: The chill time gives the sourdough time to add a little boost to these cocoa cookies.
- No Mixer: You can mix this batter with just a whisk, spatula, and a little elbow grease!
Sourdough Chocolate Crinkle Cookie Recipe
Tools
- Grain Mill
- Danish Whisk
- Spatula
- Mixing Bowl
- Kitchen Scale
- Small Saucepan
- Baking Mats or Parchment Paper
- Baking Tray(s)
- Cooling Racks
Ingredients
Dough
- 113 grams Unsalted Butter
- 100 grams Cocoa Powder
- 1 tsp Espresso Powder, optional
- 350 grams Sugar
- 3 Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 120 grams Sourdough Discard
- 300 grams Spelt
- 2 tsp Baking Powder
- 3/4 tsp Salt
Coating
- 100 grams Sugar
- 100 grams Powdered Sugar
Notes
- Soft white wheat works great in this recipe if you don’t have spelt on hand
- Rolling in regular granulated sugar before powdered sugar helps them keep their shape and get that perfect crackle
- If you don’t have time to refrigerate overnight, you should at least let them rest 2-3 hours in the fridge before baking
- Makes 35-40 cookies
Step By Step Sourdough Chocolate Crinkle Cookies
Make Chocolate Base: In a small saucepan, melt the butter over medium-low heat. Remove from heat, then quickly whisk in the cocoa powder and espresso powder. It will get thick very fast, just stir well. You may need to swap to a spatula to get it all combined well. Let it cool a little bit.
Mix Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, yolk, and vanilla with the chocolate mixture. Once it is well combined, whisk in the sourdough discard.
Mix Dough: Add flour, salt, and baking powder. Fold into wet ingredients until well combined, and you have a stiff dough. It will be like a thick brownie batter. Cover and refrigerate overnight.
Prep: When ready to bake, preheat your oven to 350°F and line a baking sheet with mats or parchment paper.
Roll: Scoop and roll the dough into 1-inch balls. Cover each one in granulated sugar first, then in powdered sugar. Make sure they are fully coated.
Bake: Place the dough balls on the baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes, or until the tops are crackled and the edges are set but the centers still soft.
Cool & Serve: Let cool on the pan for a few minutes, then transfer to a cooling rack (or eat one warm!). Serve sourdough chocolate crinkle cookies with your favorite hot cocoa or coffee.
Variations & Fun Twists
- Super Long-Fermented: Don’t stop at overnight; you can keep this dough in the fridge for up to 48 hours before baking for even deeper flavor (or if you just got busy and forgot).
- Chocolate Chips: Fold in ½ cup chocolate chips or chunks for extra chocolatelyness.
- Peppermint Cocoa Crinkles: Add ½ teaspoon peppermint extract to the dough
These sourdough chocolate crinkle cookies are the kind of recipe you make once and then find yourself craving on a random afternoon. They’re cozy, chocolatey, and a special treat thanks to the sourdough and fresh milled flour.
Whether you’re baking for the holidays, a gathering, or just because you made it through the day, this is a cookie that won’t disappoint. If you make them, don’t be surprised if they disappear fast!
Sourdough Chocolate Crinkle Cookies with Fresh Milled Flour
Sourdough chocolate crinkle cookies with fresh milled flour are rich and fudgy. A simple discard recipe with big chocolate flavor.
Ingredients
Dough
- 113 grams Unsalted Butter
- 100 grams Cocoa Powder
- 1 tsp Espresso Powder, optional
- 350 grams Sugar
- 3 Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 120 grams Sourdough Discard
- 300 grams Spelt
- 2 tsp Baking Powder
- 3/4 tsp Salt
Coating
- 100 grams Sugar
- 100 grams Powdered Sugar
Instructions
- Make Chocolate Base: In a small saucepan, melt the butter over medium-low heat. Remove from heat, then quickly whisk in the cocoa powder and espresso powder. It will get thick very fast, just stir well. You may need to swap to a spatula to get it all combined well. Let it cool a little bit.
- Mix Wet Ingredients: In a large mixing bowl, whisk together sugar, eggs, yolk, and vanilla with the chocolate mixture. Once it is well combined, whisk in the sourdough discard.
- Mix Dough: Add flour, salt, and baking powder. Fold into wet ingredients until well combined, and you have a stiff dough. It will be like a thick brownie batter. Cover and refrigerate overnight.
- Prep: When ready to bake, preheat your oven to 350°F and line a baking sheet with mats or parchment paper.
- Roll: Scoop and roll the dough into 1-inch balls. Cover each one in granulated sugar first, then in powdered sugar. Make sure they are fully coated.
- Bake: Place the dough balls on the baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes, or until the tops are crackled and the edges are set but the centers still soft.
- Cool & Serve: Let cool on the pan for a few minutes, then transfer to a cooling rack (or eat one warm!). Serve with your favorite hot cocoa or coffee.
Notes
- Soft white wheat works great in this recipe if you don't have spelt on hand
- Rolling in regular granulated sugar before powdered sugar helps them keep their shape and get that perfect crackle
- If you don't have time to refrigerate overnight, you should at least let them rest 2-3 hours in the fridge before baking
- Makes 35-40 cookies
Nutrition Information
Yield 35 Serving Size 1Amount Per Serving Calories 125Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 28mgSodium 109mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQs
Not at all. The sourdough adds depth and balance, but the flavor stays rich and chocolatey.
Yes! Cold discard works just fine in this recipe.
Fresh milled flour brings more flavor, better nutrition, and a texture that works beautifully in cookies like these.
