Tina BevkJust like a warm blanket on a chilly evening, there's nothing quite as comforting as a fresh, gooey cookie. But not just any cookie—the sourdough chocolate chip cookie skillet! If you're a fan of traditional skillet cookies, this sourdough version will take your cookie experience to the next level!
If you're like me, you appreciate a good cookie at any time of day. Pull a sourdough cookie skillet from the oven and it's ready to serve. Top it with ice cream for an easy dessert, or enjoy a spoonful on its own as a snack.
This skillet cookie isn't just tasty; it's versatile and perfect for any occasion.
If you prefer traditional cookies, you'll find quite a few recipes on my site as well. From basic ones like sourdough vanilla wafers to more elaborate ones like sourdough Linzer cookies.
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📖Printable Recipe
📖 Recipe
Sourdough Chocolate Chip Cookie Skillet
Equipment
Ingredients
- 350 grams all purpose flour
- 200 grams unsalted butter
- 120 grams sourdough starter discard
- 180 grams brown sugar
- 150 grams white sugar
- 265 grams chocolate chips
- 1 whole egg
- 1 egg yolk
- 7.5 grams vanilla extract
- 4 grams salt
- 6 grams baking soda
- 5 grams baking powder
Instructions
- Preheat your oven to 350°F (175°C). This ensures the oven is hot enough for baking when the cookie dough is ready.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients until they're well combined and set them aside. This mixture will help your cookie maintain structure and rise correctly.
- Heat your 12-inch cast iron skillet over medium heat. Add the unsalted butter and let it melt completely. Continue to cook, stirring continuously, until the butter turns a golden amber color with small brown specks forming at the bottom of the pan. This browning process is crucial as it adds a deep, nutty flavor to your cookies.
- Remove the skillet from the heat and immediately stir in both the brown sugar and white sugar into the brown butter until well combined. This creates a rich and flavorful base for your cookie.
- Allow the butter and sugar mixture to cool slightly in the skillet. It’s important to ensure that this mixture is not too hot to prevent cooking the eggs in the next step.
- Once the mixture has cooled, whisk in the beaten egg and egg yolk until fully incorporated. This adds moisture and binds the dough.
- Stir in the sourdough discard and vanilla extract, mixing until everything is well combined. The sourdough discard adds a unique tangy flavor that elevates the cookie from the usual.
- Gradually add the dry ingredients to the wet ingredients directly in the skillet, mixing until just combined and no dry spots remain. This method minimizes cleanup and integrates the dough evenly.
- Fold in the chocolate chips, and if desired, sprinkle additional chocolate chips on top for extra chocolatey goodness.
- Smooth the top of the cookie dough with a spatula, and clean any stray flour from the sides of the skillet with a wet paper towel for a neat presentation.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges start to pull away from the skillet. The timing is important to achieve the perfect texture—gooey on the inside and slightly crisp on the outside.
- Remove the skillet from the oven and let the cookie rest for a few minutes before serving. Serve it warm, ideally with a scoop of vanilla ice cream or whipped cream on top, for a delicious contrast of hot and cold.
Notes
- Butter Browning: Watch the butter closely as it browns; it should be golden with tiny specks, not burnt. This step adds a rich, nutty flavor, crucial for the overall taste.
- Mixing Dough: Mix the dough just until combined. Overmixing can lead to a tough texture once baked. Aim for a homogeneous mix without overworking it.
- Chocolate Chips: Add the chocolate chips just before baking to prevent them from sinking to the bottom of the skillet. You can also reserve some to sprinkle on top for a more appealing finish.
- Baking Time: Keep an eye on the oven as baking times may vary. The cookie should be golden around the edges but still soft in the center. Overbaking can result in a dry cookie.
Nutrition
Ingredients
- All-purpose flour: Serves as the foundational base, providing the necessary structure to the cookie.
- Baking soda and baking powder: These leavening agents ensure the cookie rises, maintaining a fluffy texture.
- Salt: Enhances the flavors of the cookie, subtly balancing the sweetness.
- Chocolate chips: Add rich, gooey chocolate pockets, crucial for that classic cookie taste.
- Sourdough discard: Introduces a mild tang, adding depth and complexity to the flavor profile.
- Unsalted butter: Contributes richness and helps achieve a moist texture; browning it first adds a nutty flavor.
- Brown sugar and white sugar: This duo provides sweetness and affects the texture, making the cookie chewy and caramel-like.
- Eggs: Bind the ingredients together, ensuring cohesiveness and adding moisture.
- Vanilla extract: A dash enhances the aromatic flavor profile of the cookie.
See recipe card for quantities.
How to Make Sourdough Cookie Skillet
STEP 1. Preheat your oven to 350°F (175°C). This ensures the oven is hot enough for baking when the cookie dough is ready.
STEP 2. In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients until they're well combined and set them aside. This mixture will help your cookie maintain structure and rise correctly.
STEP 3. Heat your 12-inch cast iron skillet over medium heat. Add the unsalted butter and let it melt completely. Continue to cook, stirring continuously, until the butter turns a golden amber color with small brown specks forming at the bottom of the pan. This browning process is crucial as it adds a deep, nutty flavor to your cookies.
STEP 4. Remove the skillet from the heat and immediately stir in both the brown sugar and white sugar into the brown butter until well combined. This creates a rich and flavorful base for your cookie.
STEP 5. Allow the butter and sugar mixture to cool slightly in the skillet. It’s important to ensure that this mixture is not too hot to prevent cooking the eggs in the next step.
STEP 6. Once the mixture has cooled, whisk in the beaten egg and egg yolk until fully incorporated. This adds moisture and binds the dough.
STEP 7. Stir in the sourdough discard and vanilla extract, mixing until everything is well combined. The sourdough discard adds a unique tangy flavor that elevates the cookie from the usual.
STEP 8. Gradually add the dry ingredients to the wet ingredients directly in the skillet, mixing until just combined and no dry spots remain. This method minimizes cleanup and integrates the dough evenly.
STEP 9. Fold in the chocolate chips, and if desired, sprinkle additional chocolate chips on top for extra chocolatey goodness.
STEP 10. Smooth the top of the cookie dough with a spatula, and clean any stray flour from the sides of the skillet with a wet paper towel for a neat presentation.
STEP 11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges start to pull away from the skillet. The timing is important to achieve the perfect texture—gooey on the inside and slightly crisp on the outside.
STEP 12. Remove the skillet from the oven and let the cookie rest for a few minutes before serving. Serve it warm, ideally with a scoop of vanilla ice cream or whipped cream on top, for a delicious contrast of hot and cold.
Substitutions & Variations
- Brown Sugar: If you prefer a different sweetener, try substituting the brown sugar with equal parts coconut sugar or a liquid sweetener like honey or maple syrup. Adjust the wet ingredients slightly if using a liquid sweetener.
- Butter: No unsalted butter? Use salted butter instead and reduce the added salt to just a pinch. For a dairy-free option, coconut oil or vegan butter can be used in equal amounts.
- Flavored Chips: Beyond chocolate chips, consider mixing in white chocolate, peanut butter chips, or butterscotch chips for a different sweet profile.
- Dried Fruit: Mix in dried cranberries, cherries, or raisins for a tart contrast to the sweet chocolate and tangy sourdough.
Each of these variations lets you customize the sourdough cookie skillet to suit different tastes and occasions, making it even more versatile and enjoyable.
💭Crucial Success Tips
- Butter Browning: Watch the butter closely as it browns; it should be golden with tiny specks, not burnt. This step adds a rich, nutty flavor, crucial for the overall taste.
- Mixing Dough: Mix the dough just until combined. Overmixing can lead to a tough texture once baked. Aim for a homogeneous mix without overworking it.
- Chocolate Chips: Add the chocolate chips just before baking to prevent them from sinking to the bottom of the skillet. You can also reserve some to sprinkle on top for a more appealing finish.
- Baking Time: Keep an eye on the oven as baking times may vary. The cookie should be golden around the edges but still soft in the center. Overbaking can result in a dry cookie.
FAQ
Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend. Be sure to choose one that's designed to replace wheat flour at a 1:1 ratio.
You can use any oven-safe skillet or baking dish. However, the cooking time might vary slightly, so keep an eye on your cookie as it bakes.
Absolutely! You can prepare the dough and store it in the refrigerator for up to 24 hours before baking. Let it come to room temperature for about 30 minutes before baking.
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