This sourdough chocolate chip cookie skillet will be your new go-to dessert. It’s easy to throw together and everyone will go crazy over it! I mean how can you beat a big warm cookie? You can essentially make anything into sourdough and it’s just the best! You can undercook the skillet just a little and go right in with ice cream and spoons. Or you can cook and cool it to be able to cut into slices! Either way it’ll be your new favorite way to use your sourdough discard!
If you’re new to sourdough and you don’t know where to start with a sourdough starter or how to feed it, CHECK OUT THIS POST! I cover everything for you there!
What you need to make this sourdough chocolate chip cookie skillet + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in this cookie skillet the same!
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving it that deep rich brown color.
- Egg– The egg helps bind the cookie skillet and really help give it taste and texture. Best if used at room temperature, but it will work fine if it isn’t. I haven’t tested a flax egg as an alternative.
- Sourdough discard- Discard is when your sourdough starter hasn’t been fed in the last 24 hours. It’s sometimes more runny. Make sure to mix it well before spooning it into the measuring cup.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking powder- Helps to produce a light and fluffy and perfectly cooked cookie skillet.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor! Our go-to sea salt is from Redmond always. We buy it in bulk from their website. It’s unrefined sea alt meaning that it still contains the beneficial trace minerals! It’s also pure and unprocessed with is the best. You can use the code daddioskitchen for 15% off on their website.
- Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc. You can also use chopped chocolate, chunks, etc.
- Maldon sea salt– I top the majority of my baked goods with this, because the salt really brings out the sweet flavor!
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Alright, let’s get to making the recipe! Enjoy!
Sourdough Chocolate Chip Cookie Skillet
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- ¼ cup sourdough discard
- 1 cup all-purpose flour spoon & leveled
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup semi-sweet chocolate chips
- flakey sea salt optional for sprinkling
- Preheat your oven to 350F degrees.
- Melt the butter in a small pot or microwave. Set aside and let cool.
- In a medium mixing bowl, add in the cooled butter and brown sugar. Mix with a whisk until combined.
- Next, add in the egg, sourdough discard, and vanilla extract. Mix.
- Pour in the flour, baking powder, and sea salt. Mix until incorporated with a rubber spatula.
- Sprinkle in the chocolate chips and fold to combine.
- Add the dough to a greased 6in cast iron skillet or a similar sized pan. Bake in the oven for 25-30 minutes. Bake less for a doughy spoonable skillet and bake longer for a more set skillet that you can cut into slices once cooled.
- When it's done, sprinkle with flakey sea salt. Optional: top with vanilla ice cream and dive in. Enjoy!