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Several sourdough discard raspberry white chocolate cookies surrounded by raspberries and chopped white chocolate.

Sourdough Raspberry White Chocolate Cookies

Soft, bakery-style cookies made with sourdough discard, sweet white chocolate, and juicy raspberries. These cookies strike the perfect balance of tangy, sweet, and buttery—perfect for using up discard in the most delicious way.
5 from 2 votes
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Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 16 cookies
Author: Jamie

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.

Nutrition

Serving: 1cookie | Calories: 319kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 186mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Calories: 319kcal
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