Sourdough Cranberry White Chocolate Cookies
There’s something about sourdough cranberry white chocolate cookies that feels instantly festive — tart cranberries, creamy white chocolate chips, and that subtle tang from sourdough discard tying it all together. If you love sourdough cookies that are chewy in the centre with golden brown edges, this recipe delivers every time. Think bakery-style white chocolate chip sourdough cookies, but with festive colours and a little extra depth.
Equipment
- Small Saucepan
- Large Bowl
- Rubber Spatula
- Wire rack
Ingredients
- 75 g unsalted butter
- 125 g plain flour all-purpose flour
- ¼ teaspoon baking soda bicarbonate of soda
- ¼ teaspoon salt
- 75 g granulated sugar
- 70 g light brown sugar
- 1 egg yolk large
- 80 g sourdough discard 100% hydration
- 100 g white chocolate chips
- 50 g dried cranberries
Instructions
- To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.
- Add both brown and granulated sugar to a large mixing bowl. Pour the browned butter over the sugar, and using a handheld electric mixer, beat the mixture for 2-3 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).
- Add an egg yolk and whisk again for approx 2 minutes.
- Add the sourdough discard and mix with a balloon whisk until combined (you don't want to use an electric mixer here as it will promote gluten development).
- In a separate bowl, mix flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix just enough to combine.
- Finally, add the chocolate chips and cranberries and mix to distribute them evenly throughout the sourdough cookie dough.
- Cover the dough and place it in the fridge for 4 hours.
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Divide the cookie dough into 8 even pieces and shape each into a ball.
- Place the balls onto the prepared baking sheets, leaving plenty of space in between them.
- Bake the cookies for 12-14 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy. As soon as you take the cookies out of the oven, drop the tray from 20cm height onto a kitchen worktop – this creates that signature cracked tops.
- Leave them on the tray for 10 minutes to firm up. Then transfer the cookies onto a cooling rack.
Nutrition
Calories: 296kcalCarbohydrates: 44gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 124mgPotassium: 72mgFiber: 1gSugar: 30gVitamin A: 270IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg
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