Sourdough Chocolate Chip Skillet Cookie (Active or Discard)
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This Sourdough Chocolate Chip Skillet Cookie is one of my favorite ways to use up sourdough discard because it feels equal parts cozy and indulgent. It bakes up with golden caramelized edges, a soft gooey center, and melty chocolate chips throughout—basically everything you want in a warm chocolate chip cookie.
I love serving it straight from the skillet with vanilla ice cream and a sprinkle of flaky sea salt while everyone grabs a spoon and digs in together. And if you love this recipe, my Sourdough Chocolate Chip Cookies are another must-bake for serious cookie lovers.
Quick Look: Sourdough Chocolate Chip Skillet Cookie
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Total Time: 45 minutes
- Servings: 1 skillet cookie
- Calories: ~ 516 kcal per serving (based on nutrition panel)
- Cook Method: Baked in a cast iron skillet
- Flavor Profile: Soft, chewy, and loaded with chocolate chips, with a rich brown butter base and a subtle tang from sourdough discard. Best served warm with a scoop of vanilla ice cream!
- Difficulty: Easy — Simple mix-and-bake recipe with no chilling or fermentation required. Ready in under an hour!
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Why You’ll Love This Sourdough Chocolate Chip Cookie Recipe
- Mixer not needed—You don’t need a stand mixer or a hand mixer for this one. A wooden spoon and your cast iron skillet and you’re good to go. The same goes for these Sourdough Brown Sugar cookies, another super simple cookie recipe that comes together without any equipment.
- Warm, shareable, chocolatey treat—Nothing beats pulling a giant chocolate chip cookie out of the oven while it’s still warm and gooey. Add a scoop of vanilla ice cream on top and everyone’s going to want a bite. If that fudgy, chocolatey texture is your thing, you’re going to fall hard for these Sourdough Crinkle Cookies too.
- Delicious way to use up extra starter— Instead of tossing your extra sourdough starter, put it to work in something you’ll actually love to eat. It blends right into the dough and makes the cookie taste more complex and chewy without any sourdough flavor coming through. And if you’re always looking for new ways to use up your discard, try these Sourdough Oatmeal Chocolate Chip Cookies next. There are a few more chocolate chip cookie recipes on the blog, so feel free to look around.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Unsalted Butter — Browned butter makes this homemade cookie oh-so-good. It gives the cookie this deep, caramelized flavor that makes all the difference. If you only have salted butter, go ahead and use it but cut the salt in the recipe by 1/4 teaspoon to keep the balance right.
- Sugar — This recipe uses light brown sugar and granulated sugar. Together these sugars keep the cookie chewy and bring out that caramel flavor from the browned butter. What if you have cane sugar or other sugar? I’d say use that and tell me how this sourdough chocolate chip cookie recipe turns out in the comments box below.
- Eggs — One whole egg plus an extra yolk. The yolk adds fat and richness that keeps the cookie soft and tender, so don’t leave it out.
- Vanilla Extract—I prefer pure vanilla extract for the best results, but you can use whatever you have on hand.
- Sourdough Discard—The discard is here for flavor and texture, not leavening the cookie dough. It adds a subtle depth and chewiness to the cookie without any sourdough taste coming through. Use 100% hydration discard, which means equal parts of flour and water. I used fully ripe sourdough starter, and my cookies turned out perfectly fine.
- All-Purpose Flour — I always use King Arthur’s Organic All-Purpose Flour, and it never disappoints. Use your favorite AP flour and go bake the best cookies you can!
- Baking Soda and Baking Powder—You need both to get the right lift in these sourdough discard cookies. Check that neither leavening agent is expired before you start, or it won’t bake up the way it should.
- Chocolate Chips — I love dark chocolate chips but semi-sweet and milk chocolate work great too. You can even use chopped chocolate from your favorite chocolate bar.
- Flaky Sea Salt — A sprinkle on top right before serving gives you that perfect sweet and salty finish.
How to Make Sourdough Chocolate Chip Skillet Cookie
- Preheat your oven to 350°F.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Whisk until fully combined and set aside.
- Heat your 12-inch cast iron skillet over medium heat and add 2 sricks of butter. Once it has completely melted, continue cooking it while stirring continuously so it doesn’t burn. The butter will bubble and foam as it cooks. Once it turns a deep amber color and you see small brown specks forming on the bottom of the pan, pull it off the heat immediately.
- Stir the brown sugar and granulated sugar straight into the browned butter/softened butter until combined. Allow the mixture to cool slightly before adding your beaten eggs because adding them too soon will cause the eggs to scramble in the hot mixture. .
- Once cooled, stir in the beaten eggs until fully incorporated, then pour in the sourdough discard and vanilla extract and stir with a wooden spoon to combine
- Pour the dry ingredients into the skillet and mix with a wooden spoon until all the flour mixture has been incorporated. This will take a minute or two.
- Fold in the chocolate chunks into the sourdough cookie dough. I like to top the cookie batter with extra chocolate chips.
- Use a damp paper towel to wipe away any flour bits on the inside edges of the skillet for a clean finished look.
- Place the skillet in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and the edges are just beginning to pull away from the skillet. Transfer to a cooling rack and let it rest for 5 minutes before serving.
McKenna’s Helpful Tips
- Watch your butter closely when browning it. Keep stirring it continuously over medium heat and don’t walk away. The butter will bubble and foam as it cooks, and once it turns a deep amber color with small brown specks forming on the bottom of the pan, it’s ready to come off the heat. It can go from perfect to burnt very quickly so keep your eyes on it.
- Let the butter and sugar mixture cool down before adding your eggs. If the mixture is still too hot when you stir in the eggs, you will end up with scrambled eggs in your cookie dough. Give it a few minutes to cool down and you will be fine.
- Press extra chocolate chips on top of the dough before baking. It makes the cookie look beautiful coming out of the oven and guarantees more chocolate in every bite.
- Wipe the inside edges of the skillet with a damp paper towel before putting it in the oven. This cleans up any flour bits stuck to the sides and gives your finished cookie a clean, polished look.
- Let the cookie cool on a rack for 5 minutes before serving. The center needs a little time to set up after it comes out of the oven. Serve it warm with a generous scoop of vanilla ice cream and a sprinkle of flaky sea salt on top.
How to Store
If you have any leftovers (this is unlikely!), store them in an airtight container at room temperature and they’ll stay fresh for 3 to 4 days. When you crave a warm chocolate cookie, pop a slice in the microwave for a few seconds and it’s just as good as when it first came out of the oven.
Sourdough Chocolate Chip Skillet Cookie FAQs
Can I use active sourdough starter instead of discard to make this Sourdough Chocolate Chip Skillet Cookie?
Yes, you can. I used an active starter for my recipe and it turned out perfectly fine.
What size cast iron skillet do I need?
This recipe is written for a 12-inch cast iron skillet. Using a smaller skillet will make the cookie thicker and may require a longer bake time, so keep an eye on it.
How do I know when the Sourdough Chocolate Chip Skillet Cookie is done baking?
The cookie is ready when the top is golden brown and the edges are just beginning to pull away from the skillet.
Can I switch up the ingredients in this Sourdough Chocolate Chip Skillet Cookie recipe?
Yes! You can swap the chocolate chips for butterscotch or white chocolate chips, mix in mini chocolate chips, or use chopped chocolate from your favorite bar. For added crunch, fold in a handful of chopped walnuts or pecans. You can also drop dollops of creamy peanut butter on top of the dough and swirl it in with a knife before baking for a chocolate peanut butter version — if peanut butter and chocolate is your thing, you will also love these Sourdough Peanut Butter and Jelly Sandwich Cookies. If butterscotch chips are your thing, you will also love these Sourdough Oatmeal Butterscotch Cookies. Please note that apart from swapping in chopped chocolate, I have not tested these variations and the flavor and texture may be different from the original recipe.
If you tried this Sourdough Chocolate Chip Skillet Cookie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Chocolate Chip Skillet Cookie Recipe
Yield: 12 servings
Got some sourdough discard lying around? Whip up a mouthwatering Sourdough Chocolate Chip Skillet Cookie – it's soft, chewy, and loaded with chocolatey goodness, all baked to perfection in a trusty cast iron skillet! A match made in cookie heaven!
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Equipment
Ingredients
- 226 grams unsalted butter 1 cup
- 200 grams white sugar 1 cup
- 220 grams brown sugar 1 cup
- 1 large egg
- 1 egg yolk
- 8 grams vanilla extract 2 teaspoons
- 140 grams sourdough discard heaping 1/2 cup
- 350 grams all-purpose flour 2 1/2 cups
- 6 grams baking soda 1 teaspoon
- 4 grams baking powder 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 10 ounces chocolate chips or chunks
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Whisk until combined and set to the side.350 grams all-purpose flour, 6 grams baking soda, 4 grams baking powder, 3 grams salt
Brown Butter:
- Heat a 12-inch cast iron skillet to medium heat and melt the butter.226 grams unsalted butter
- Once the butter has completely melted, continue to cook the butter, stirring continuously, so it doesn't burn.
- Remove the butter from the heat once it turns an amber color and you see small brown specks on the bottom of the pan.
Wet Ingredients:
- Immediately, stir in the brown sugar and white sugar until combined.200 grams white sugar, 220 grams brown sugar
- Allow for the butter and sugar mixture to cool slightly before adding in the beaten eggs. This will prevent scrambled eggs in your sourdough cookie dough!
- In a separate bowl, whisk together the egg, egg yolk, sourdough discard and vanilla extract.1 large egg, 1 egg yolk, 8 grams vanilla extract, 140 grams sourdough discard
- Once the mixture is cooled, add the egg mixture and stir until fully incorporated.
Dry Ingredients:
- Pour the dry ingredients into the wet ingredients. Continue to mix until all of the flour mixture has been incorporated. This will take a minute or two.
- Finally, fold the chocolate chunks into the sourdough cookie dough. I like to top the cookie batter with extra chocolate chips. Note: make sure that the cookie dough has cooled to room temperature. If it is still warm, the chocolate chips will melt while mixing.10 ounces chocolate chips or chunks
- Use a wet paper towel to wipe away any extra flour bits on the sides of the cast iron skillet for a clean finished look.
Bake:
- Place in a preheated oven and bake for 30-35 minutes or until the top is golden brown and the edges are just beginning to pull away from the skillet and look crispy.
- Place on a cooling rack for 5 minutes before serving. Enjoy!
Notes
This recipe card was updated on February 22nd, 2026.
Variations:
Switch up the chips: Enjoy this recipe again and again with a twist! Substitute chocolate chips for butterscotch or white chocolate chips! This recipe is perfect for any size, as well! Mix and match with chopped chocolate or mini chocolate chips. Add nuts: Chopped walnuts or pecans would add a delicious extra crunch to this chewy Sourdough Chocolate Chip Skillet Cookie. Chocolate and Peanut Butter: Swirl in a scoop of cream peanut butter for a dreamy chocolate and peanut butter skillet cookie.How to Serve
Sourdough Chocolate Chip Skillet Cookie is best served warm, straight out of the oven. Sprinkle the top with flaky salty, for the perfect sweet and salty bite. Last, but not least, scoops of vanilla ice cream on top is a must! Watch it melt and dive on in for a shareable dessert, or if you prefer, slice and serve.How to Store
Store leftover Sourdough Chocolate Chip Skillet Cookie in an airtight container at room temperature for 5 days.Nutrition
Serving: 1slice | Calories: 516kcal | Carbohydrates: 75g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 283mg | Potassium: 136mg | Fiber: 1g | Sugar: 48g | Vitamin A: 512IU | Calcium: 65mg | Iron: 2mg
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Is it possible to long ferment this cookie cake? Tummy issues!
Yes, absolutely! You can prepare the dough and let it cold ferment in the fridge overnight (or up to 24 hours), then bake it the next day. You may just need to add a few extra minutes to the bake time since the dough will be cold.
Can I use around 200 gms of discard and 2 yolks instead of 149 gm discard and a yolk and a whole egg
I made this tonight. Absolutely amazing!!! I didn’t have sour cream, but I did have whole milk Greek yogurt. It worked perfectly. I also didn’t notice in the recipe at first where it said to let the dough cool before mixing the chocolate chips in. Whoopsie! I quickly & gently mixed them in & they began to melt a little, but it wasn’t bad. I also sprinkled some chips on top & a tiny bit of sea salt. Next time I want to add chopped pecans & maybe some toffee bits. Thank you for an amazing recipe!
I’m so glad you loved it!! Greek yogurt is a great sub for sour cream! And honestly, slightly melty chocolate chips never hurt anyone – ha! I’m definitely trying it with pecans and toffee bits next time. Thanks so much for sharing your version and baking along with me!
I like how this recipe is written. However, when I went to add the chocolate chips the chips just melted as I stirred them in. I wish there had been directions on how long exactly to cook the mixture before adding the chocolate chips.
Hi Annemarie! Thank you so much for this suggestion. I have updated the recipe to include this note. I hope you still enjoyed this recipe!
Wow! Thanks so much for updating!
This was delicious! I added a half a teaspoon of espresso powder to deepen the chocolate flavor and it was fantastic! I did end up baking closer to 40 minutes though. It was nice and crispy on the edges but still a little gooey in the center. Will be making again!
Absolutely wonderful! Followed receipe..and added some walnuts! So good!!
Do you use active sour dough discard? Looks yummy!!
I used discard, but you can use active starter. Just be sure to use the same amount in grams!
Have made this recipe 3 times in the last week. Everyone I share with loves it. first time used butterscotch & peanut butter chips, next 2 times used butterscotch & chocolate chips. next time I am going to add some peanut butter & butterscotch chips. I would recommend!
Love all the different flavor combinations! Thank you so much for sharing!
Is it possible to let this ferment before baking?
Hi Megan! Yes, you can long-ferment the cookie dough in the fridge overnight!
Do you have to use a cast iron skillet?
Hi Tara! You don’t have to use a cast iron skillet. You can bake this skillet cookie in a large baking dish, however, the skillet makes the edges nice and crispy!
Ooohh, yum! Definitely giving this recipe a whirl!
Wonderful!! I hope you enjoy it 🙂
These look and sound delicious! I’m always looking for extra ways to use that sourdough discard.
So am I! Love all the things you can make with discard!
Will so be making this for dessert tomorrow evening!
I hope you love it!