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Kitchen Sink Sourdough Cookies

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These sourdough cookies are a perfect use for your sourdough discard! Called “Kitchen Sink” cookies because they are packed with all the good things – chocolate chips, walnuts, and dried fruit, these soft and cakey cookies have a slight sourdough tang.

These Sourdough Cookies are a great sourdough recipe to use your sourdough discard. Soft and chewy, with a sourdough tang offset by chocolate chips, walnuts and dried cranberries.
 
three sourdough cookies with walnuts, cranberries and chocolate chips sitting on marble counter

 

I’ve been having a lot of fun playing with my sourdough starter, and not just baking bread. I really wanted to try making cookies with them, but I was not happy at all with the recipes I was finding online. They either looked like hard little biscuit cookies (blerg), or they were packed with crisco. I know cookies aren’t exactly healthy, but I kinda get grossed out by putting crisco into them. You might as well inject it right into my thighs.

 

 

Since I wasn’t finding what I wanted, the only thing to do was to create my own. So, I made my recipe, and I LOVE how it turned out! These cookies are soft and chewy and cakey, with a slight tang from the sourdough, sweet-tartness from the dried fruit. Also try Sourdough Peanut Butter Cookies!

 

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Yield: 24 Servings

Kitchen Sink Sourdough Cookies

Kitchen Sink Sourdough Cookies

These sourdough cookies are a perfect use for your sourdough discard! Called "Kitchen Sink" cookies because they are packed with all the good things - chocolate chips, walnuts, and dried fruit, these soft and cakey cookies have a slight sourdough tang.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup butter, melted
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 tsp vanilla
  • 3 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup toasted chopped walnuts
  • 6 ounces chips (white chocolate or milk chocolate)
  • 1 cup dried fruit (cherries, cranberries, or a blend)

Instructions

  1. Preheat oven to 400 degree.
  2. In a large bowl whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of your electric mixer, cream together the butter and sugars.
  4. Turn the mixer off, and with a wooden spoon gently mix in your starter until combined.
  5. Add the egg (you can turn your mixer back on now) and the vanilla.
  6. Slowly add the flour mixture into the mixer, until just combined.
  7. Fold in your nuts, chips and fruit.
  8. Place by spoonfuls onto a cookie sheet 1" apart.
  9. Bake 10-12 minutes, or until starting to turn golden brown around the edges.
  10. Cool on a wire rack.
  11. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 281Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 172mgCarbohydrates: 37gFiber: 2gSugar: 16gProtein: 4g

Did you make this recipe?

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Lucky Girl

Monday 15th of June 2020

[email protected] These cookies turned out beautiful and delicious. I love finding recipes for my sourdough discard. Thanks Jennie!

Ilan (IronWhisk Blog)

Sunday 20th of November 2011

It doesn't matter if they're unhealthy.. they taste good! :)

Emily

Sunday 20th of November 2011

Wow, what a cool idea! I have a sourdough starter in my fridge but had never thought of using it for anything but bread and pancakes. I'll definitely have to try these. :)

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