Sourdough Chocolate Chip Cookie Skillet
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!
Servings: 0
Ingredients
- 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
Instructions
- 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!
Notes
For Storing: Store the leftovers in an airtight container on the counter for 3 days.