Sourdough White Chocolate Chip Cranberry Cookies
Sourdough White Chocolate Chip Cranberry Cookies: A delightful blend of tangy sourdough, sweet white chocolate chips, and tart cranberries. Bake up a batch of these delectable cookies and satisfy your cravings with each bite.
Servings 15 cookies
Calories 10kcal
Cost $5
Ingredients
- 14 tbsp unsalted butter (softened) (1 stick + 6 tbsp)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 farm fresh egg
- 1 cup sourdough starter fed or unfed
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- 2 cups King Arthur All Purpose Flour or bread flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp vinegar
- 1.5 cups white chocolate chips (I like Ghirardelli)
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350°F
- In a large mixing glass bowl or a stand mixer, combine the softened butter, sugar, and brown sugar.
- Add the egg and mix well.
- Stir in the sourdough starter and vanilla extract (or powder).
- Add the vinegar to the baking soda so it will get foamy and then add to the mixture.
- Add the flour, salt.
- Finally add the chocolate chips and cranberries, mix and place in the fridge for 15 mins or overnight.
- Take out of fridge and use the ice cream scooper to scoop the dough and place on a parchment paper on top of a baking sheet.
- Bake for 10-12 mins.
Notes
Bake util the bottom of the cookie is golden. Make sure you don’t over bake. It may seem like it's not fully baked, DON’T worry it will continue to bake and be cooked throughout after being out of the oven for a few minutes.
OR if you want them less fluffy and more chewy, bake for about 8 mins. Remember that everyone ovens, sourdough starters are different and can play a role in the outcome.
• Using a standard tablespoon-sized cookie scoop, this sourdough white chocolate cranberry cookie recipe yields about 24-30 cookies, perfect for sharing.
• If you prefer larger, bakery-style cookies, using an ice cream scoop will give you 12-15 big, chewy cookies with a slightly longer bake time.