White Chocolate Macadamia Sourdough Cookies
by sourdoughjesha on July 7, 2023
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White Chocolate Macadamia Sourdough Cookies
These white chocolate macadamia sourdough cookies are deliciously soft-baked, extra chewy, and filled with rich white chocolate chips and buttery macadamias in every single bite. Plus, they’re naturally fermented with sourdough starter for gut health benefits! View TikTok
Ingredients
- 100-105 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 100 g Coconut Sugar
- 40 g Melted Organic Refined Coconut Oil
- 27 g Pastured Egg Roughly 1/2 egg
- 30 g Sourdough Starter must be active starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/4 cup Macadamias Chopped
- 1/2 White Chocolate Bar Chunks (I used Evolved)
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- ADD FIRST INGREDIENTS: Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- MIX: Using a spoon, mix ingredients together until combined.
- ADD AND COMBINE: Now add flour, chocolate chunks, macadamias, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- STORE DOUGH: Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- FERMENT DOUGH: Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350f.
- DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- BAKE: Place on a baking sheet and press the center down slightly. Bake for 6-8 minutes or until lightly browned on the sides. The centers will look soft.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
Hi there, thank you for making this recipe (its been hard to find a sourdough macadamia nut recipe!). My experience of this recipe is the taste it good, but my texture turned out differently. Yours shows and describes the chewy cookie (with a crusty edge). Mine turned out to be more cakey. I made the dough about 10/10:30 at night and let it rest for about 11 1/2 hours. It took me about 12 min to bake as well. I know my oven is a little bit inconsistent with its temperatures (so I have a thermometer in there to guide me)… but I don’t think these cookies would ever bake in 6 min. Anyway, that’s my feedback. They still had a nice taste to them… but what would need to be changed to make them chewy in the center, crispy on the edges 😉
Amazing really no words!!