Sourdough White Chocolate Cranberry Cookies

These sourdough white chocolate cranberry cookies are the perfect blend of tangy and sweet, with bursts of dried cranberries and creamy white chocolate in every bite. Made with sourdough discard, their crispy edges envelop soft, chewy centres.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 45

Fermentation Time 12

Total Time 12 45

Servings cookies

Calories 132kcal

Equipment

Baking Tray

Ingredients

300 g All Purpose Flour
3 g Baking Soda
2 g Salt
200 g White Chocolate Chips
150 g Dried Cranberries
100 g Sourdough Starter (or Sourdough Discard)
180 g Butter (Melted - I've used salted)
160 g Brown Sugar
100 g White Sugar
2 Eggs
5 g Almond Extract

Instructions

Place the all purpose flour, baking soda, salt, white chocolate and cranberries into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, eggs and almond extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl with plastic wrap and place into the fridge for 24 hours.
The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.
Use a cookie scoop or large spoon to scoop out balls of dough. I have used 50g dough balls for this recipe. Place the dough balls onto the prepared baking sheets.
Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.
Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.

Notes

Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie (except if you're using fresh or frozen cranberries - see notes further down).

Fermentation - Refrigerating the dough will give you the best sourdough white chocolate chip cranberries cookies. It means they won't spread so much in the oven and you'll get a chewier, softer texture to the cooled cookies. I also love that refrigerating them overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!

Temperature - Don't over cook these cookies. Remove them from the oven when the centre still looks wet or they will be too dry when they cool. The temperature of 165C (330F) might seem low, but it will give you a soft centred cookie with crispy edges.

White Chocolate Chips - I've used chocolate chips in my cookies. If you prefer a more "molten" or melted chocolate texture to your cookies, you can use chocolate chunks or chopped chocolate.

Cranberries - I've used dried cranberries in these cookies as I like the tartness. If you want to use fresh or frozen, I recommend adding an extra 50g of flour to the mixture.

Nutrition