White Chocolate Chip-Cherry Sourdough Cookies

Sourdough discard makes a great fluffy, moist, chewy cookie. It adds to the texture and structure to the cookie itself, and has the potential to be made as a base with any cookie flavor combinations you can come up with. With it being the holidays, the colors red and white called out to me, so I came up with this variation. It has a brown butter, almond base and white chocolate chips, chopped dried cherries, and sea salt. These can be made in 10-15 minutes, and I find the key is with cooling the dough before baking (both the formed cookies and the dough).

Let me know if you try the recipe! My socials are on the home page!

** In my kitchen I use my kitchen scale when baking. It's the easiest way to make sure your recipe is as true to this one as possible. I got mine for 12$ on amazon!

Recipe card for sourdough brown butter cookies with handwritten ingredients and measurements, resting on a flour-dusted countertop.

What You'll Need:

• 1 stick of butter

• 170 g brown sugar

• 150 g white (granulated) sugar

• 1 egg

• 1 egg (yolk only)

• 90-100g sourdough discard

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 315g all purpose flour

• 1 tsp almond extract

• 1 tsp salt

• 1/2 cup white chocolate chips

• 1/2 cup chopped dried cherries

Instructions:

1. Brown your butter. Turn your pan on low and stir the butter as it melts periodically. It will gradually melt as you stir and turn from a light yellow to more of a light brown (graham color). Take off heat immediately and let it deepen in color in the pan. About 1-2 minutes.

2. In a bowl, add your brown and white sugars, almond extract, sourdough starter and eggs.

3. Add your cooled brown butter to your bowl and incorporate well with a whisk. It will look glossy.

4. In a small bowl combine your flour, baking powder and baking soda.

5. Fold your flour mixture into your brown butter/ sugar mixture. Use a rubber spatula and turn your bowl.

   
   

6. Add your white chocolate chips and chopped dried cherries and fold into the dough.

7. Wrap your dough in plastic wrap and place in your fridge for 30 minutes.

8. Preheat your oven to 375°

9. After your dough has cooled for 30 minutes, using a spoon or cookie scoop, form your cookie dough into balls (a little smaller than the size of your palm) and cool again in the fridge for 30 minutes.

10. Line a cookie sheet with parchment paper and place your cookie dough on. Bake for 12 minutes. If still pale add increments of 2 minutes.

11. Move immediately to a cooling rack.

12. Enjoy!

** I store mine in gallon bags to keep them soft and chewy.

Step 9

Step 3