Fruit Cakey Sourdough Cookies

Any sourdough baker you know will happily give you enough sourdough starter for the recipe since it is a byproduct of maintaining the starter and otherwise would be thrown away. The dough is sticky and resting it overnight in the fridge is best. This action also allows the flavors to mingle and the starter time to feed and ensure that the cookies puff up nicely in the oven. Photography by Cole LoCurto.

Makes 24 cookies

Ingredients

3/4 cup assorted dried fruit, chopped

1/3 cup bourbon or apple cider

1/4 cup unsalted butter

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

Zest of 1 orange

1 large egg

1/3 cup neutral oil, such as grapeseed oil

1/4 cup sourdough discard or active sourdough starter

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup dark chocolate chips

1/2 cup assorted raw nuts, chopped

Instructions

1. Place dried fruit in a small saucepan and pour bourbon or apple cider over. Simmer for 1 minute then turn off. Let fruit plump in liquid and cool while you prepare dough.

2. In a stand mixer, cream butter and sugars at medium speed until fluffy, about 4 minutes. Add orange zest and egg and beat until incorporated. Then add oil, sourdough starter

and vanilla. Beat well, pausing once to scrape the bowl.

3. Sift together all-purpose flour, baking soda, baking powder and salt. Drop dry ingredients into wet ingredients in batches while beating on low speed. Wait until flour mixture is

mostly incorporated before adding more. Stop when ingredients come together and flour is absorbed; try not to over-mix.

4. Remove bowl from stand and carefully fold in chocolate chips, nuts and fruit along with 1 tablespoon of fruit cooking liquid. Cover bowl and refrigerate for at least 1 hour or up

to overnight.

5. When ready to bake, preheat oven to 350°. Line baking sheets with parchment paper. With a medium cookie scoop or tablespoon, create dough balls about 3 tablespoons each.

Roll between your hands and place on prepared baking sheets.

6. Bake cookies for 10-13 minutes until bottom edge is a light golden brown. Tops will remain light in color but should appear dry. Let sit on baking sheet for about 10 minutes

before transferring to cooling racks.

To make ahead:

1. After cooling dough in refrigerator, scoop dough balls and drop onto baking sheet. Place baking sheet in freezer.

2. Once frozen, place dough balls in plastic bag or container and store in freezer up to 2 weeks. Cookies may be baked frozen – just add 1-2 minutes to baking time.