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Finished Chipotle Chocolate Sourdough Discard Crinkle Cookies with Hot Honey Drizzle

Chipotle Chocolate Sourdough Discard Crinkle Cookies with Hot Honey Drizzle

Fudgy chocolate crinkle cookies with chipotle baked into the dough, sourdough discard for tang, and a hot honey drizzle for the finish.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 31 minutes
Servings: 26 cookies
Course: Cookies
Cuisine: Mexican
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 280 g (2¼ cups) all-purpose flour
  • 75 g (¾ cup) unsweetened cocoa powder
  • 1½ tsp (4 g) chipotle chile powder
  • 1½ tsp (6 g) baking powder
  • ½ tsp (3 g) fine sea salt
  • 115 g (½ cup / 1 stick) unsalted butter, softened
  • 150 g (¾ cup) granulated sugar
  • 100 g (½ cup) packed light brown sugar
  • 1 (about 50 g) large egg
  • 1 tsp (5 g) vanilla extract
  • 100 g (½ cup) sourdough discard, unfed
  • 115 g (¾ cup) semisweet chocolate, chopped
  • 100 g (about ¾ cup) powdered sugar, for rolling
  • 60 g (3 Tbsp) hot honey, for drizzling
  • a pinch, to taste flaky sea salt, for finishing

Equipment

  • Kitchen scale
  • Hand mixer or stand mixer
  • Large mixing bowl
  • Medium bowl
  • Rubber spatula
  • Cookie scoop (2 Tbsp)
  • Baking sheets
  • Parchment paper
  • Shallow bowl
  • Small saucepan
  • Cooling rack

Method
 

  1. Whisk the flour, cocoa powder, chipotle powder, baking powder, and salt in a medium bowl.
  2. Cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla until combined.
  4. Beat in the sourdough discard until the batter is smooth and uniform.
  5. Add the dry ingredients and mix on low until just combined.
  6. Fold in the chopped chocolate by hand.
  7. Cover and refrigerate at least 2 hours, or up to overnight.
  8. Scoop the chilled dough into 2 Tbsp balls.
  9. Roll each ball in powdered sugar, coating it heavily and completely.
  10. Arrange on the lined baking sheets, spaced 2 inches apart.
  11. Bake at 350°F for 10 to 12 minutes, until the edges are set and the tops have cracked.
  12. Cool on the baking sheet 5 minutes, then transfer to a rack.
  13. Warm the hot honey, drizzle over the cooled cookies, and finish with flaky salt.

Notes

A heaping 1½ tsp of chipotle in the dry mix lands at the edge of warm without fighting the chocolate. Add more heat at the honey stage rather than in the dough itself if you want it hotter.
Sourdough discard adds a faint tang that keeps a rich cookie from tasting one note, the same job the flaky salt does on top.