Chocolate Chip Cranberry Sourdough Cookies
Prep
15 minutes
Cook
12 minutes
Servings
24
Kcal
180
* 1 cup all-purpose flour
* 1/2 cup sourdough starter (active or fed)
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, softened
* 1/2 cup brown sugar
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 large egg
* 1/2 cup semi-sweet chocolate chips
* 1/2 cup dried cranberries
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the vanilla extract and the egg to the butter mixture, mixing until well combined.
5. Stir in the sourdough starter until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the chocolate chips and dried cranberries until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
