Chocolate Chip Sourdough Skillet Cookie

A piece of sourdough skillet cookie on a small plate. The rest of the skillet is out of focus in the background.

Chocolate Chip Sourdough Skillet Cookie

This Sourdough Skillet Cookie is a warm, gooey giant cookie packed with chocolate chips and made with sourdough discard, all baked in a cast iron skillet. It’s an easy, quick dessert that's perfect for sharing!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Cool Time 1

Total Time 2

Servings servings

Calories 265kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's kosher or table salt
¾ teaspoon baking soda
¾ cups (170 grams; 1 ½ sticks) unsalted butter softened
½ cup (100 grams) brown sugar packed
½ cup (100 grams) granulated sugar
1 large egg
1 egg yolk
¼ cup (50 grams) sourdough starter discard
2 teaspoons vanilla extract
1 ½ cups (255 grams) semi-sweet chocolate chips plus more for sprinkling on top

Instructions

Preheat the oven to 325℉.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, ¾ teaspoon baking soda
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the whole egg and egg yolk until fully incorporated. Then mix in the sourdough discard and vanilla extract until smooth.
¾ cups (170 grams; 1 ½ sticks) unsalted butter, ½ cup (100 grams) brown sugar, ½ cup (100 grams) granulated sugar, 1 large egg, 1 egg yolk, ¼ cup (50 grams) sourdough starter discard, 2 teaspoons vanilla extract
Gradually add the flour mixture to the wet ingredients, mixing together until just combined. Gently fold in the chocolate chips.
1 ½ cups (255 grams) semi-sweet chocolate chips
Transfer the cookie dough into a 10-inch cast iron skillet. Use a rubber spatula to spread it evenly. Sprinkle extra chocolate chips on top if desired.
Bake for 35–40 minutes, or until the cookie is golden brown and the center is set. If the top starts to brown too quickly, cover loosely with foil. Be careful not to overbake, the cookie will continue cooking in the hot skillet after you remove it.
Let the skillet cookie cool for about 1 hour before slicing. Serve warm or at room temperature and enjoy!

Notes

Storage: Store cookie in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.