Sourdough Raspberry Chocolate Chip Cookies
Raspberry and chocolate make a perfect pairing, and these cookies are no exception. Bursting with the fresh, bright flavor of raspberries and studded with rich chocolate, this twist on a classic chocolate chip cookie will give you a delicious treat that's hard to resist. The addition of sourdough starter provides a depth of flavor that truly elevates these cookies to another level.
You can use sourdough discard that has been stored in the fridge for a few days or freshly fed starter. This recipe yields 24 large cookies. If you want to avoid baking them all at once, you can store the portioned dough in the freezer for up to two months. Even if you plan on baking the rest only a day later, we recommend storing the cookie dough in the freezer to prevent the frozen raspberries from thawing out.