Sourdough Chocolate Chip Skillet Cookie (Discard)
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!
Ingredients
- 1 cup unsalted butter, 2 sticks (226g)
- 1 cup white sugar (200g)
- 1 cup brown sugar (200g)
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup sourdough discard (140g)
- 2 1/2 cups all-purpose flour (350g)
- 1 teaspoon baking soda (5g)
- 1 teaspoon baking powder (3g)
- 1/2 teaspoon salt (2g)
- 10 ounces of chocolate chips
Instructions
1. Preheat your oven to 350 degrees f.
2. 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:
3. Heat a 12-in cast iron skillet to medium heat and melt 2 sticks of butter.
4. Once the butter has completely melted, continue to cook the butter, stirring continuously, so it doesn't burn.
5. 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:
6. Immediately, stir in the brown sugar and white sugar until combined.
7. 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!
8. Once the mixture is cooled, add the beaten eggs and stir until fully incorporated.
9. Next, pour in the sourdough starter discard and vanilla extract. Stir with a wooden spoon.
Dry Ingredients:
10. 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.
11. Finally, fold the chocolate chunks into the sourdough cookie dough. I like to top the cookie batter with extra chocolate chips.
12. 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:
13. 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.
14. Place on a cooling rack for 5 minutes before serving.
Notes
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.