Easy Sourdough Chocolate Chip Skillet Cookie
This easy sourdough chocolate chip skillet cookie is thick, soft in the center, and crisp around the edges. Made with sourdough discard, it adds depth of flavor without tasting sour. Baked in a cast iron skillet, it delivers a bakery-style dessert that’s perfect served warm with ice cream.
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
Nutritional Info (Approximate per serving)
- Calories: 380
- Carbohydrates: 48g
- Fat: 19g
- Protein: 6g
- Sugar: 28g
