Raspberry and White Chocolate Sourdough Cookies
These sourdough discard cookies fold tangy discard and nutty browned butter into a thick, bakery-style dough studded with white chocolate and frozen raspberries. There's no lengthy fridge chill here, you scoop the dough, freeze it briefly, and bake straight from frozen for chewy centres, golden edges and pockets of jammy raspberry throughout.
Equipment
- Light-coloured saucepan, for browning the butter
- Balloon Whisk
- Kitchen scale I highly recommend weighing your ingredients
- Large cookie scoop, 3 tablespoon / 45ml capacity
Ingredients
- 75 g unsalted butter
- 70 g granulated sugar
- 70 g light brown sugar packed
- 1 large egg yolk
- 80 g sourdough discard 100% hydration, unfed
- 130 g all-purpose flour (plain flour)
- ¼ teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon fine salt
- 100 g white chocolate chips
- 60 g frozen raspberries kept frozen until the last possible moment
- 1 teaspoon flour or cornstarch (cornflour) for tossing the raspberries
- flaky sea salt for topping (optional)
Instructions
- Brown the butter in a light-coloured pan over medium heat until foaming, golden and nutty-smelling. Tip into a bowl straight away to stop it cooking further. Cool completely to room temperature before the next step. Give it a good 20–30 minutes, or speed it up in the fridge for 10–15 minutes, stirring occasionally so it doesn't set in a lump. Warm butter here means a slack, hard-to-handle dough later, and it's the last thing you want touching the frozen raspberries.
- Beat the cooled brown butter with the granulated and brown sugar for about 2 minutes, until it looks grainy but well combined.
- Add the egg yolk and whisk for another 2 minutes, until thickened.
- Whisk in the sourdough discard gently with a balloon whisk. Don't switch to a mixer here, you don't want to develop gluten.
- In a separate bowl, mix the flour, baking soda and salt. Fold into the wet mixture just until no streaks of flour remain. Stop as soon as it's combined.
- Fold in the white chocolate.
- Toss the frozen raspberries in the extra flour or cornstarch, then fold them into the dough quickly and gently, straight from the freezer. Don't let them sit out, and handle them as little as possible so they stay whole.
- The dough at this point will be soft, this is normal since it hasn't been chilled. Don't shape it by hand (especially warm hands). Use a large cookie scoop, about 3 tablespoons / 45ml capacity, to portion the dough directly onto a parchment-lined tray, spaced apart. Aim for roughly 75g per portion, weigh your first scoop or two and adjust slightly if needed, you should get 8 portions in total. Scooping rather than rolling keeps handling to a minimum, which matters with a dough this soft.
- Freeze the tray uncovered until the dough is solid, 1.5-2 hours. If freezing longer than a few hours, transfer the portions to an airtight container or freezer bag once solid. Can be baked straight from a 2-hour freeze or held frozen for weeks.
- When ready to bake, preheat the oven to 180°C/350°F. Bake straight from frozen for 16–18 minutes, until the edges are golden and the centres are puffed but still soft. Go by how they look rather than the clock, frozen dough with frozen fruit can behave slightly differently batch to batch.
- If your cookies look too puffy or haven't spread enough, as soon as you take the cookies out of the oven, drop the tray from 20cm height onto a folded kitchen towel on a kitchen worktop - this creates that signature cracked tops.
- Optional: sprinkle with flaky sea salt as soon as they come out of the oven.
- Cool on the tray for 5–10 minutes before moving to a wire rack.
Nutrition
Calories: 282kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 123mgPotassium: 81mgFiber: 1gSugar: 25gVitamin A: 273IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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