Sourdough Crinkle Cookies

• 份量: 30 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

270 grams all-purpose flour

80 grams cocoa powder (Dutch-processed cocoa)

8 grams salt

10 grams baking powder

350 grams granulated sugar

175 grams canola oil

2 large eggs

2 egg yolks

86 grams sourdough discard

6 grams vanilla extract

50 grams powdered sugar

步驟

Prep: Preheat the oven to 350 F. Line two 18 by 13 baking sheets with parchment paper, set aside.

Combine dry ingredients: Whisk together the all-purpose flour, cocoa powder, salt and baking powder in a medium bowl. Set aside.

Mix wet ingredients:Combine granulated sugar, oil, egg yolks, eggs, sourdough discard and vanilla extract. Stir until no traces of eggs or sourdough remains.

Make the dough: Fold the dry ingredients into the wet ingredients until no traces of flour remains.

Portion out cookie dough: Pour powdered sugar into a small, shallow bowl. Using a cookie scoop, portion out the dough and drop each ball into powdered sugar. Coat the cookie completely in powdered sugar. If you don’t have a cookie scoop, use a measuring spoon to portion out 1 ½ tablespoons of dough, roll the dough into a ball in your palms.

Bake:Position the cookies 2 inches apart. Bake the cookies for 10 to 12 minutes or until the tops look dry.

Enjoy and store: These cookies are best enjoyed once they have completely cooled, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.

筆記

So yummy!!!

Sub 2-3g truffle salt for a slightly umami hint. Turbinado sugar works

營養

• 卡路里: 153 kcal
• 總脂肪: 7 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0.02 g
• 膽固醇: 24 mg
• 鈉: 144 mg
• 總碳水化合物: 22 g
• 膳食纖維: 1 g
• 總糖: 13 g
• 蛋白質: 2 g