Sourdough Raspberry White Chocolate Cookies
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These sourdough discard raspberry white chocolate cookies are soft, chewy, and packed with tangy raspberries and creamy white chocolate in every bite. Made with sourdough discard, they’re an easy, bakery-style cookie recipe that’s perfect for reducing that discard sitting in the fridge while creating a sweet, crowd-pleasing dessert.
These cookies were born out of a deep longing for the warmer, sunny days (I’m writing this in mid-January, and I miss warm weather dearly). They also perfectly suit Valentine’s Day, as baking pink and white cookies is a lovely way to celebrate the occasion.
The base of the cookies originated from my sourdough discard chocolate chip cookies (must-try, if you haven’t yet!).
Looking for more sourdough recipes? Check these out:
- sourdough brioche cinnamon rolls
- sourdough apple cinnamon muffins (healthy, long-fermented recipe!)
- sourdough cherry cheesecake galette
- sourdough pizza crust
Ingredients
- Salted butter, softened – I always use salted butter. If you only have unsalted, add an additional 1/4 teaspoon of salt to the cookie dough.
- Brown sugar
- Granulated sugar
- Egg
- Egg yolk – minusing the egg whites from one of the eggs results in a chewy cookie
- Vanilla extract
- Sourdough discard – This recipe relies on baking powder as its leavening agent, but you can use active and bubbly sourdough starter too!
- All-purpose flour
- Baking powder – adding baking powder helps make these cookies nice and puffy. The baking powder also interacts less with the color of the raspberries, so the color stays vibrant and fresh looking.
- Salt
- Frozen raspberries – frozen raspberries hold their shape better, but you can certainly use fresh raspberries instead.
- White chocolate, chopped
Step-By-Step Instructions
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and pale in color.
Mix in the egg and egg yolk until fully incorporated. Add the vanilla extract and sourdough discard, then mix until smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft cookie dough forms.
Gently fold in the frozen raspberries and chopped white chocolate. Some streaking from the raspberries is expected and adds a beautiful marbled look.
Scoop 3 tablespoons of cookie dough and roll into balls. Place dough balls a few inches apart on the prepared baking sheet to allow room for spreading.
Bake at 350°F until the edges are set and the centers are soft.
- Large cookies: 12–13 minutes
- Smaller cookies (2-teaspoon size): 10–11 minutes
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, place cookies in a freezer-safe container and freeze for up to 2 months; thaw at room temperature before serving. Cookie dough balls can also be frozen and baked straight from the freezer—just add 1–2 minutes to the bake time.
Sourdough Raspberry White Chocolate Cookies
Ingredients
Wet Ingredients
- 1 cup salted butter softened, 225 grams
- 1 cup brown sugar 200 grams
- 1/2 cup granulated sugar 100 grams
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract 5 grams
- 1/2 cup sourdough discard unfed or fed, 120 grams
Dry Ingredients
- 2 1/4 cups all-purpose flour 280 grams
- 1 1/2 teaspoons baking powder 6 grams
- 1/4 teaspoon salt 1.5 grams
Mix-Ins
- 1 cup frozen raspberries 120 grams
- 6 ounces white chocolate chopped, 170 grams
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
Cream Butter & Sugars
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Eggs & Flavorings
- Mix in the egg and egg yolk until fully combined. Add the vanilla extract and sourdough discard and mix until smooth.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Mix the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in Mix-Ins
- Gently fold in the frozen raspberries and chopped white chocolate. Be careful not to crush the raspberries too much—some streaking is totally okay and adds character.
Scoop & Bake
- Scoop 3 tablespoons of dough and roll into balls. Place cookies a few inches apart on the prepared baking sheet to allow room for spreading.
- Large cookies: Bake for 12–13 minutes
- Smaller cookies (2-teaspoon size): Bake for 10–11 minutes
- Cookies should be golden brown around the edges with soft centers. Leaving them on the baking sheet right out of the oven will allow them to bake a bit longer.
Cool
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies are so darn good!! Perfect for Valentine’s or gatherings. Let me know what you think if you make them!