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sourdough discard cranberry white chocolate chip cookies

Sourdough Discard Cranberry White Chocolate Chip Cookies

These Sourdough Discard Cranberry White Chocolate Chip Cookies are the perfect soft cookie for Thanksgiving or Christmas! Loaded with cranberries, white chocolate, and featuring sourdough discard tang. These are the perfect cookies for your holiday party!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration 2 hours
Total Time 2 hours 27 minutes
Course Dessert
Cuisine American
Servings 28 cookies
Calories 173 kcal

Equipment

Ingredients
  

  • 2 cups all purpose flour spooned + leveled, see below
  • 1.5 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 oz cream cheese full fat, from a brick
  • 3/4 cup butter room temperature
  • 1/2 cup brown sugar light or dark
  • 1/2 cup sugar
  • 1.5 tsp vanilla
  • 1 egg
  • 1/3 cup sourdough discard
  • 3/4 cup white chocolate chips
  • 1.5 cups dried cranberries

Instructions
 

  • In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda.
    2 cups all purpose flour, 1.5 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt
  • In a large bowl or a stand mixer, beat the cream cheese on medium speed for 2 minutes, until creamy and lump-free. Add the softened butter and beat until completely smooth.
    4 oz cream cheese, 3/4 cup butter
  • Pour the brown and white sugar into the cream cheese mixture, and beat on high speed for 1-2 minutes, until well combined.
    Add the egg and vanilla. Beat until completely smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
    1/2 cup brown sugar, 1/2 cup sugar, 1.5 tsp vanilla, 1 egg
  • Add the sourdough discard and flour into the wet ingredients and mix until just combined, taking care not to over mix. Add the cranberries and white chocolate and mix with a wooden spoon.
    1/3 cup sourdough discard
  • Refrigerate for 2 hours before baking. For a longer ferment, refrigerate up to 3 days.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Use a 1.5 inch cookie scoop and generously scoop out the dough. Bake for 12-13 minutes and remove the cookies when the edges are brown but the middle is still slightly doughy.

Notes

  • Do not scoop your flour with your measuring cup- it compacts it. To correctly measure the flour, spoon it out of the bag and then in to your measuring up. Once the cup is full, use the back of a butter knife to level off the flour.
  • This dough stays soft- no need to scoop it out before refrigerating. 

Nutrition

Calories: 173kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 141mgPotassium: 42mgFiber: 1gSugar: 15gVitamin A: 216IUVitamin C: 0.04mgCalcium: 21mgIron: 1mg
Keyword christmas,, sourdough, cookies,
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