These Cadbury sourdough cookies are a must-have for Easter, providing a delightful variation on classic cookie recipes that will surely impress both family and friends.
The incorporation of sourdough not only adds depth to the taste but also enhances the texture, resulting in a cookie that is both chewy and slightly crisp on the edges. The balance between the sweet chocolate and the subtle sour notes creates a harmonious blend that is sure to satisfy any sweet tooth. Each bite is a journey through layers of flavor, with the chocolate melting in your mouth while the sourdough provides a complex backdrop. These cookies are perfect for enjoying with a glass of milk or as a delightful treat to share with friends and family during gatherings. Baking them fills the kitchen with an irresistible aroma, making it hard to resist sneaking a taste before they cool. With their unique twist on a classic cookie, sourdough Cadbury cookies are not just a snack; they are an experience that brings joy and comfort to those who indulge in them.
INGREDIENTS
14 Tbsp butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla extract
1/2 cup sourdough discard
270-280g all purpose flour
1 tsp baking soda
1 tsp salt
DIRECTIONS
In your kitchen aid bowl cream together butter and sugar.
Next add your egg, vanilla extract, and sourdough discard and mix together.
Add your flour, baking soda, and salt. Mix together but don’t over mix. Then add your cadbury eggs and mix.
Place in fridge for 1 hour.
Scoop dough out into balls.
Place back in fridge for 1 hour or over night. I like to refridgerate for 24 hours.
Preheat oven to 350 degrees F. Bake for 10-12 minutes.
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