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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.
Prep
20 minutes
Cook
18-20 minutes
Total
40 minutes
Yield
24 cookies
Brød & Taylor Equipment:
Báscula para hornear de alta capacidad
Estera para hornear de silicona antiadherente
Ingredients
- 339g (1 ½ cups) Butter, softened
- 200g (1 cup) Sugar
- 190g (1 cup) Brown sugar
- 2 Egg yolks
- 7g (1 ½ tsp) Vanilla extract
- 180g (about 1 cup) Sourdough starter, discard or active
- 7g (1 ¼ tsp) Salt
- 5g (1 tsp) Baking soda
- 440g (3 ⅔ cups) All-purpose flour
- 271g (1 ⅓ cups) Chocolate chips
- 153g (1 ½ cups) Frozen raspberries
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl, add the egg yolks and mix until fully incorporated. Add the sourdough starter and vanilla and mix on medium-low until fully incorporated. Scrape the sides and bottom again to make sure everything is incorporated.
- Turn the mixer to low speed and add the flour mixture in two additions, scraping down the sides of the bowl and mixing until no flour streaks remain. Add the chocolate chips and mix until just combined. *Add the raspberries and mix very briefly until just combined. You want to incorporate them without mashing them into the dough. You may even remove the bowl from the mixer and gently fold in the raspberries by hand.
- Form the dough into balls weighing 70g, or about 4 tablespoons, each. Place the dough balls on a sheet pan, wrap tightly, and place in the freezer for at least 2 hours.
- When ready to bake, place two racks in the upper and lower thirds of the oven and preheat to 375°. Line two half-sheet pans with silicone mats or parchment paper.
- Remove 12 cookies from the freezer and place 6 frozen cookies per sheet pan. (The cookies will be baked from frozen.) Place the cookies in the oven and bake for about 18 minutes, rotating the trays halfway through the baking time. When done, the tops should be just set and the edges beginning to brown. Let cookies cool on the tray for 5 minutes and then transfer to a cooling rack. Repeat with the remaining cookies, or leave them in the freezer for future baking.
∗ Tip: The raspberries can thaw quickly, causing the dough to become messy and difficult to scoop. Optional step to avoid this- Once the chocolate chips are added, remove the bowl from the mixer and divide the dough into two equal portions. Fold half of the frozen raspberries into one potion of the dough (leaving the other half of the raspberries in the freezer). Scoop and freeze the cookies as directed below. Then, repeat with the other portion of the cookie dough.
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4 comentarios
These cookies were so delicious!! I love love loved the recipe. I actually spread the dough onto plastic wrap in a quarter sheet pan to make a sheet of dough and then froze it overnight. I used a rocking pizza cutter to cut the frozen dough into portions to form the balls and then froze again until ready to bake. Great recipe!! The cookies do turn out rather large. I was wondering if they would still work in a smaller size say 40g vs 70g? Would they spread too thin and burn? Thanks again for the great recipes!
Nicole – Thank you for your feedback! We’re thrilled to hear you loved the cookies. You can absolutely make them smaller—just be sure to decrease the baking time. For 40g cookies, try baking them for around 10 minutes, but keep an eye on them as baking times can vary. Happy baking!
I made this recipe and the cookies taste delicious but they got rather large and flattened out like a pancake. The edges got darker than the middle and I’m not sure why. I followed your directions. Thoughts? I would like them to not spread out quite as much and have more height.
Nicole – Thank you for trying the recipe and for sharing your experience! To help prevent the cookies from spreading as much and getting more height, we recommend baking the dough from frozen if you did not already. This helps the cookies hold their shape better during baking. Additionally, make sure you’re weighing your ingredients for the greatest accuracy, as this can make a big difference in how the cookies turn out. A couple of other tips you can try: replace about half of the flour with bread flour, which adds more structure, or increase the flour by about 40 grams (1/3 C). This can also help the cookies maintain their shape a bit more. We hope these adjustments help! Let us know how they turn out if you give it another go.