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A sourdough red velvet cookie with a bite taken out of it sitting on a glass of milk.

Sourdough Red Velvet Cookies Recipe

By: Trang Doan
These sourdough red velvet cookies are soft and chewy in the center, slightly crisp around the edges, and have just the right balance of tangy sourdough flavor, subtle cocoa, and toffee-like notes from the brown butter.
Servings : 23 cookies
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Prep Time : 25 minutes
Cook Time : 14 minutes
Chilling Time : 1 hour
Total Time : 1 hour 39 minutes

Equipment

  • Stand Mixer
  • Baking Sheet
  • Cookie Scoop
  • Saucepan

Ingredients 

  • 227 grams (8 oz) unsalted butter brown
  • 200 grams (1 cup) brown sugar
  • 100 grams (½ cup) granulated sugar
  • 2 large egg yolks
  • 10 grams (2 teaspoon) pure vanilla extract
  • 100 grams sourdough starter discard 100% hydration
  • 32 grams (2 tablespoon) liquid red food color
  • 240 grams (2 cup) all-purpose flour scant 2 cup
  • 26 grams (¼ cup) cocoa powder
  • 6 grams (1 teaspoon) baking soda
  • 6 grams (1 teaspoon) kosher salt
  • 259 grams (1 ½ cup) white chocolate chip

Instructions

  • Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
    227 grams unsalted butter
  • Beat in sugar - Once the butter has cooled down, add both granulated sugar and brown sugar to it. Beat with the paddle attachment for at least 2 minutes until light in color.
    200 grams brown sugar, 100 grams granulated sugar
  • Incorporate sourdough starter - Add the egg yolks, vanilla extract, sourdough starter, red food color and continue beating for at least another 2 minutes until fluffy and creamy.
    2 large egg yolks, 10 grams pure vanilla extract, 100 grams sourdough starter discard, 32 grams liquid red food color
  • Add dry ingredients - Sift flour, cocoa powder and baking soda directly into the wet ingredient mixture in the stand mixer bowl. Sprinkle kosher salt on top and stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    240 grams all-purpose flour, 26 grams cocoa powder, 6 grams baking soda, 6 grams kosher salt
  • Add mix-ins - Add the white chocolate chips and stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips throughout the cookie dough.
    259 grams white chocolate chip
  • Scoop and chill - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking. Chilling the dough is essential to allow the butter to re-solidify, the flour to hydrate and the flavor to develop!
  • Preheat the oven to 350°F.
  • Bake - Place 6 dough balls on a baking sheet, and bake 1 batch at a time for about 13 minutes and 30 seconds, until the edges are set and the middle of the cookie is still slightly underbaked.
  • Cool - Remove the baking sheet from the oven and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.

Notes

  • Storing cookie dough: The cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months, once portioned.
  • Baking frozen dough: You can bake frozen dough balls without thawing, simply increase baking time by 30 seconds to 1 minute.
  • Storing baked cookies: Store leftover cookies in an airtight container for 3-5 days to keep them fresh. For longer storage, you can freeze them for up to 6 months.

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 77mg | Fiber: 1g | Sugar: 20g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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