Sourdough Chocolate Chip Skillet Cookie (Discard)
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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!
Picture this: a warm, gooey, and irresistibly chocolatey dessert served with a generous scoop of creamy vanilla ice cream and a sprinkle of flaky salt on top. Are you drooling yet? Cause I am!
But wait, it gets even better! This recipe is made with sourdough discard. It’s a great way to put that extra discard to good use and whip up the perfect chocolate chip cookie skillet.
The secret to achieving the ultimate cookie perfection lies in baking it in a trusty cast iron skillet. This cooking vessel gives the Sourdough Chocolate Chip Skillet Cookie a slightly crispy top, a gooey center, and chewy edges—everything you could ever dream of in the best cookie.
If you weren’t convinced yet, this cookie recipe is prepped and baked all in the cast iron skillet! No need for stand mixers or even a hand mixer. All the ingredients are mixed straight in the cast iron for a quick and less messy dessert.
Sourdough Chocolate Chip Skillet Cookie is perfect for a crowd! Serve it warm, divvy up the spoons, and dive on in! What can get better than a spoonful of warm chocolatey goodness with the refreshing coolness of sweet vanilla ice cream?
So, get ready to impress your taste buds and your friends with these incredibly delicious and simple-to-make Sourdough Chocolate Chip Skillet Cookies.
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Why You’ll Love This Recipe:
One-dish Recipe:
Sourdough Chocolate Chip Skillet Cookie can be prepped and baked all in the same cast-iron skillet. No extra messy bowls or utensils!
Warm, Chocolate Treat:
What’s better than a freshly baked sourdough chocolate chip cookie? A gigantic sourdough chocolate chip cookie! It’s warm, chocolatey, oh-so gooey, and perfect to share with a crowd!
Simple Discard Recipe:
Instead of tossing out my extra sourdough starter, I love finding new and delicious recipes, like this Sourdough Chocolate Chip Skillet Cookie, to enjoy sourdough discard in the most delicious way!
Ingredients
Unsalted Butter – Browned butter gives this skillet cookie an edge with delicious caramelized undertones.
Sugar – A combination of light brown sugar and granulated sugar brings the sweetness and extra caramel flavoring, plus it gives this Sourdough Chocolate Chip Skillet Cookie a deliciously chewy texture.
Eggs – Use 1 large egg and an additional egg yolk for the proper consistency.
Vanilla – I used vanilla extract, but use what you have.
Sourdough Discard – Use 100% hydration discard (equal amounts of flour and water). Active sourdough starter can be used as well.
Flour – My favorite brand is King Arthur’s Organic All-Purpose Flour.
Leaveners – Baking soda and Baking powder will help this cookie rise. Be sure that both aren’t expired.
Salt – If you use salted butter, omit the salt.
Chocolate Chips – I am a sucker for dark chocolate chips, but regular chocolate chips, like semi-sweet or milk chocolate chips, are delicious as well. Or you can even add chopped chocolate from your favorite chocolate bar, as well!
Flaky Sea Salt – Just a sprinkle on top for the perfect sweet and salty bite.
Supplies
Kitchen Scale
Measuring cups & spoons
Wooden Spoon
Wire Rack
How to Make Sourdough Chocolate Chip Skillet Cookie:
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.
Brown Butter:
Heat a 12-in cast iron skillet to medium heat and melt 2 sticks of butter.
Once the butter has completely melted, continue to cook the butter, stirring continuously, so it doesn’t burn.
The butter will bubble.
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.
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!
Once the mixture is cooled, add the beaten eggs and stir until fully incorporated.
Next, pour in the sourdough starter discard and vanilla extract. Stir with a wooden spoon.
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.
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 25-30 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.
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.
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.
Happy Baking!
More Sourdough Discard Recipes Like This:
Chewy Sourdough Oatmeal Butterscotch Cookies
Sourdough Chocolate Chip Skillet Cookie Recipe
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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!
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!