There’s something wildly comforting about a giant cookie baked in a skillet. It feels rustic, indulgent, and just a little rebellious, like you decided rules don’t matter today and dessert comes first. Now imagine taking that cozy classic and upgrading it with sourdough discard. Yes, that jar in your fridge just found its calling.
This Sourdough Chocolate Chip Skillet Cookie is everything you want: crisp edges, a soft and gooey center, pools of melted chocolate, and a subtle tang that keeps each bite interesting. It’s easy, forgiving, and looks amazing golden, crinkled, and begging for a scoop of vanilla ice cream.
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What Is a Sourdough Chocolate Chip Skillet Cookie?
At its core, this is a giant chocolate chip cookie baked in a skillet instead of scooped into individual portions. The sourdough discard doesn’t make it taste “sour.” Instead, it adds depth, moisture, and a bakery-style complexity that regular cookies just don’t have.
Unlike traditional cookies, skillet cookies stay thicker in the center and develop crisp, caramelized edges from direct contact with the pan. The result? One dessert that gives you multiple textures in every slice.
Why This Recipe Works So Good
This recipe nails the balance between indulgent and flavorful. The sourdough discard enhances the cookie without overpowering it, while brown sugar brings caramel notes that pair perfectly with chocolate.
The skillet traps heat, allowing the cookie to bake evenly while staying soft inside. Think of it like a cookie-meets-brownie situation, rich, chewy, and impossible to stop eating.
This effect feels similar to what happens in Sourdough Chocolate Chip Scones when discard creates tenderness while maintaining structure
Key Ingredients That Make the Difference
Sourdough discard is the secret weapon here. It adds moisture and a gentle tang while helping reduce food waste. Win-win.
Chocolate chips matter more than you think. Semi-sweet gives you balance, dark chocolate adds intensity, and milk chocolate leans extra indulgent. Butter provides richness, while the mix of sugars ensures chewiness and crisp edges.
Eggs bind everything together, and a touch of vanilla rounds out the flavor like a finishing note in a great song.
Skillet-style sourdough desserts rely heavily on hydration, much like rustic skillet bakes such as Pumpkin Oat Skillet Cookie with Sourdough Discard, where moisture ensures a soft interior and structured edges.
Step-by-Step Preparation Overview
The dough comes together quickly. Cream the butter and sugars until fluffy, then add egg, vanilla, and sourdough discard. Dry ingredients follow, and finally the chocolate chips.
Once the dough is pressed into the skillet, it goes straight into the oven. No chilling required. The bake is short, which keeps the center soft and spoonable.
Baking Tips for Skillet Cookie Success
The biggest mistake people make is overbaking. Remember: the cookie continues to cook after it comes out of the oven. Pull it when the center still looks slightly underdone.
For that bakery-style finish, sprinkle a few extra chocolate chips on top before baking. It’s a small move that makes a big visual impact.
Sourdough-based cookies rely on hydration to stay tender, just like soft discard-based recipes such as Sourdough Discard Banana Cookies, where moisture keeps the crumb plush instead of crumbly.
Serving Suggestions
This cookie is best served warm. Add vanilla ice cream and let it melt into the cracks. Absolute perfection.
Hosting friends? Set the skillet in the center of the table with spoons and let everyone dig in. It’s casual, fun, and always a hit.
Storage and Make-Ahead Tips
Cover leftovers tightly and store at room temperature for up to two days, or refrigerate for up to five.
To reheat, warm slices in the oven for a few minutes or microwave briefly. Add ice cream again, always add ice cream again.
Variations You‘ll Love
Double Chocolate Chocolate Chip Skillet Cookie
If you’re a serious chocolate lover, this one is for you. It turns your base cookie into a rich, brownie-like skillet dessert.
What to replace from the base recipe:
- Replace ¼ cup of the all-purpose flour with ¼ cup unsweetened cocoa powder
- Increase chocolate chips from 1 cup to 1¼ cups
How to make it:
- Follow the base recipe exactly.
- When adding the dry ingredients, substitute part of the flour with cocoa powder.
- Fold in the increased amount of chocolate chips.
- Bake as directed. The center will be slightly fudgier, so do not overbake.
Result: Deep chocolate flavor, gooey center, and glossy melted chocolate pools.
Peanut Butter S’Mores Skillet Cookie
This version is cozy, nostalgic, and dramatic, especially when topped with toasted marshmallows.
What to replace from the base recipe:
- Replace 2 tablespoons of butter with 2 tablespoons creamy peanut butter
- Reduce chocolate chips to ¾ cup
- Add ½ cup crushed graham crackers folded into the dough
- After baking, top with large marshmallows and extra chocolate pieces
How to make it:
- Cream butter, peanut butter, and sugars together.
- Follow the base recipe, folding in crushed graham crackers with the chocolate chips.
- Bake as directed.
- Remove from oven, top with marshmallows and chocolate chunks.
- Return to oven for 2-3 minutes or broil briefly until marshmallows are toasted.
Result: Gooey marshmallow top, melted chocolate center, and peanut butter richness.
Molten Biscoff Cookie Skillet
This one is indulgent and slightly caramel-spiced, with a molten cookie butter center.
What to replace from the base recipe:
- Replace ¼ cup butter with ¼ cup Biscoff cookie butter
- Reduce chocolate chips to ¾ cup
- Add ½ cup crushed Biscoff cookies
- Add 3 tablespoons cookie butter in the center before baking
How to make it:
- Cream butter and cookie butter together with sugars.
- Prepare the dough following the base recipe.
- Fold in crushed Biscoff cookies and chocolate chips.
- Press half the dough into the skillet.
- Spread 3 tablespoons cookie butter in the center.
- Cover with remaining dough.
- Bake as directed.
Result: Soft cookie edges with a warm, molten cookie butter core.
Chocolate Chunks Walnut Skillet Cookie
This is a classic bakery-style twist that adds crunch and richness.
What to replace from the base recipe:
- Reduce chocolate chips from 1 cup to ¾ cup of chocolate chunks, try dark chocolate if you love rich desserts.
- Add ¾ cup chopped walnuts or pecans
How to make it:
- Follow the base recipe exactly.
- Fold in walnuts along with the reduced amount of chocolate chips.
- Press into skillet and bake as directed.
Optional: Sprinkle flaky sea salt on top right after baking.
Common Mistakes to Avoid
Using too small a skillet makes the cookie too thick and underbaked in the center. Too large, and it dries out.
Also, don’t overmix the dough. Stop once everything is just combined to keep the texture tender.
Easy Sourdough Chocolate Chip Skillet Cookie
Equipment
- Mixing Bowl
- Spoon or spatula
- Measuring cups and spoons
- Oven-safe skillet (cast iron preferred)
- Oven
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract and mix until fully combined. Stir in the sourdough discard until the mixture is smooth.
- Add the flour, baking soda, and salt and mix just until combined. Fold in the chocolate chips evenly.
- Lightly grease an oven-safe skillet and press the dough evenly into the pan.
- Bake for 22-25 minutes, until the edges are golden and the center is slightly soft.
- Remove from the oven and allow to rest for 5-10 minutes before serving.
Notes
- Calories: 380
- Carbohydrates: 48g
- Fat: 19g
- Protein: 6g
- Sugar: 28g
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, but discard is preferred for a milder flavor and better texture.
2. What size skillet works best?
An 8–10 inch skillet gives the ideal thickness and bake.
3. Can I make this without cast iron?
Yes, any oven-safe pan or baking dish will work with slight timing adjustments.
4. How do I know when it’s done?
The edges should be set and golden while the center remains soft.
5. Can I freeze the baked skillet cookie?
Yes, wrap tightly and freeze. Reheat gently before serving.
This Sourdough Chocolate Chip Skillet Cookie turns simple pantry staples into something unforgettable. It’s proof that sourdough discard deserves more than just bread, and dessert might be its best role yet.
So grab your skillet, preheat the oven, and trust the process. Your kitchen is about to smell incredible.
