White Chocolate Cherry Sourdough Cookies

A few years ago we developed a sourdough chocolate chip cookie recipe that has quickly become a staple in homes across America. Seriously, this community has shown so much love for our sourdough cookies, and for good reason! They’re light, fluffy, properly fermented, and perfectly sweet.

I’ve taken that same base recipe and added new flavors to the mix. These white chocolate chery cookies are a wonderful variation of our original recipe. I hope you enjoy!

Ingredients:

2 cups flour

1/2 cup (or 50g) active sourdough starter

1/2 cup maple syrup

1/2 cup sugar (or an additional half cup maple syrup)

8 tbsp melted (or softened) butter

2 eggs

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon almond extract

1 cup white chocolate chips

1/2 cup chopped dried cherries

Instructions:

Combine dry ingredients (flour, baking soda, baking powder, and salt) in a small bowl. Set aside. Combine starter, maple syrup, eggs, vanilla, sugar, and melted butter in a large bowl. (if using softened butter, cream the softened butter and sugar together before adding the rest of the wet ingredients). Mix until all ingredients are well incorporated. Slowly add dry ingredients while stirring. Add white chocolate chips and chopped dried cherries and mix. The dough will be looser, more batter-like than traditional cookie dough. Cover your dough with a damp cloth or plate and leave it on the counter for 2-4 hours. Place the dough in the fridge overnight (optional) or bake after the 2-4 hour counter fermentation. You can also skip the counter soak and let your dough ferment in the fridge for 12-14 hours before baking.

Bake at 375 for 12-15 minutes. Store leftover dough in the fridge for up to four days.

For more sourdough recipes, be sure to download our FREE Beginner’s Sourdough Guide HERE.