Sourdough Strawberries Cookies Recipe
These chewy sourdough strawberries cookies are packed with white chocolate chips and freeze-dried strawberries. The sourdough discard gives them a perfectly soft, bakery-style texture.
Ingredients
Wet Ingredients
- 100 g sourdough discard or active starter unfed is perfect
- 180 g unsalted butter melted and cooled
- 160 g light brown sugar packed
- 100 g granulated white sugar
- 1 large egg + 1 egg yolk at room temperature
- 5 g vanilla extract 1 tsp
Dry Ingredients
- 300 g all-purpose flour
- 8 g baking soda
- 6 g cornstarch keeps the center ultra-soft
- 2 g fine sea salt
Adds In
- 45 g freeze-dried strawberries roughly crushed
- 120 g white chocolate chips
Instructions
- Mix the wet base: In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Add the egg, egg yolk, and vanilla extract. Whisk until smooth. Stir in the sourdough discard.
- Combine the dry mix: In a separate bowl, toss the all-purpose flour, baking soda, cornstarch, and fine sea salt.
- Form the dough: Gently fold the dry mix into the wet base until just combined. Do not overmix.
- Add inclusions: Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Chill: Cover the bowl and chill the dough in the fridge for at least 1 hour (or up to overnight for deeper flavor).
- Bake: Preheat your oven to 350°F (175°C). Scoop large balls of dough onto a parchment-lined baking sheet. Bake for 11-13 minutes until the edges are golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
