Sourdough Chocolate Chip Skillet Cookie

Byrachaeldavis published
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Use up leftover sourdough starter to create an easy and delicious sourdough version of this classic dessert! This sourdough chocolate chip skillet cookie is rich, gooey, and packed with pockets of melty chocolate. Baked in a cast-iron skillet for crisp edges and a soft, chewy center, it’s finished with scoops of vanilla ice cream for the ultimate warm, comforting dessert.

A large, golden-brown chocolate chip cookie baked in a black cast-iron skillet, topped with three scoops of vanilla ice cream. A spoon is placed in the cookie, and a white and blue dish towel is partially visible on the side.

There are few things more perfect in this world than a perfectly baked, warm from the oven, chocolate chip cookie. Especially when said cookie is paired with vanilla ice cream!

If you liked this recipe for sourdough chocolate chip cookies, you will love this skillet cookie recipe.

It’s easy to make, great for a crowd, and is most definitely better when topped with homemade ice cream and maybe a drizzle or two of caramel sauce.

Let’s make it!

Benefits to Baking in Cast Iron

  • Versatility: Be assured, a well-seasoned cast iron skillet is one of the most versatile and useful tools in your kitchen! It can be used on the stove top to cook up all kinds of meals, but is also the perfect baking vessel. I use it for just about everything, from sourdough cheddar biscuits to homemade tortillas, and even quick and easy desserts like this cherry almond crisp and peach blueberry crumble.
  • Durability: When well taken care of, cast iron skillets will last years and years. Definitely a worthy investment!
  • Heat Distribution + Retention: Cast iron does well at evenly distributing heat, which prevents hot spots and ensures a more perfect, even bake. It also does well at retaining heat, allowing baked goods to continue cooking after being removed from the oven, resulting in a crispy exterior that is perfect in dishes like skillet cornbread and homemade pizza dough!

Why You’ll Love This Recipe

  • GREAT FOR A CROWD: It’s hard to find anyone who doesn’t love a soft and chewy skillet cookie warm from the oven, especially when topped with a couple scoops of vanilla ice cream! This one is a guaranteed crowd pleaser and works great for serving up a number of folks.
  • QUICK + EASY: Probably one of the best things about skillet cookies in general is that they are much faster to make. No scooping and rolling dozens of individual cookies.
  • CRISP EDGES + SOFT CENTER: This sourdough skillet cookie has the perfect texture! Its thick and soft, with crisp edges and a chewy center, just as all cookies should be, right?

Ingredients You’ll Need

  • Flour: I used unbleached organic all purpose flour.
  • Sugar: This recipe uses a combination of white and brown sugar to make an extra chewy, flavorful skillet cookie.
  • Sourdough Starter: Either discard or active starter will work in this recipe.
  • Butter: Salted or unsalted works just fine 🙂
  • Chocolate Chips: Semi-sweet chocolate chips are a must. Be sure to measure with your heart and not by what the recipe says.

Tips for Preparing to Make This Skillet Cookie

  1. Make sure your cast iron skillet is well seasoned. I recommend baking this skillet cookie in a 10″ or 12″ cast iron skillet for best results.
  2. If you don’t own a cast iron skillet, no problem! This dough can be baked in a regular oven safe baking dish. Baking times will vary.
  3. I HIGHLY recommend chilling the dough for best results. I typically chill mine overnight and bake the next day.
  4. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to spread it out in the pan. Letting the dough come to room temperature makes this process much easier.

Be sure to check out the full recipe and ingredient list below!

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Step by Step Instructions

  1. Make the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined. Beat in the eggs, sourdough discard, and vanilla extract until light (about 1 minute). Begin adding in the dry ingredients, mixing until combined. Add chocolate chunks and mix well.
  2. Refrigerate: Place the dough in the fridge to chill for a minimum of 1 hour and up to 2 days. Once you’re ready to bake, pull the cookie dough from the fridge and allow it to sit out at room temperature to soften slightly (this will make it easier to get out of the bowl) while the oven preheats.
  3. Press out the dough: Spread the cookie dough into a well seasoned cast iron skillet, spreading as evenly as you can. The mixture will be slightly sticky; you can wet your hands slightly to press it to the edges of the skillet if needed.
  4. Bake: Bake in preheated oven for 30-35 minutes or until just lightly golden brown on the top. It is okay to slightly underbake the cookie (and I usually prefer it that way) because the residual heat from the skillet will continue baking the cookie for a few minutes after it is pulled from the oven.
  5. Serve: Allow to cool slightly (10-15 minutes) before serving warm with a generous scoop of vanilla ice cream. Divine!

Recipe Variations

  • Mini Skillet Cookies: Divide this dough into smaller cast iron skillets or ramekins for an adorable mini skillet cookie. Just make sure to reduce the baking time.
  • Add Nuts/Vary Chips: Chopped walnuts or pecans would be delicious in this cookie dough! Have fun with the recipe by switching up the chips (peanut butter chips would be a delicious addition), or use white chocolate.
  • Add Caramel/Hot Fudge Sauce: A drizzle of homemade caramel or hot fudge over the warm skillet cookie and ice cream would be over the top delicious.

Recipe FAQs

Are sourdough cookies better for you?

Keep in mind that at the end of the day, it is still a cookie recipe that contains sugar and fats. However, sourdough is a great option because the long fermented grain is more easily digested and utilized. It also adds more flavor to any recipe.

What does adding sourdough discard to cookies do?

Discard provides added moisture and texture to cookie recipes, making for an extra thick and chewy cookie.

Storage and Make Ahead Instructions

  • Storage: Although best when served immediately, this chocolate chip skillet cookie will store at room temperature on the counter for up to 3 days. Cover it tightly with plastic wrap to ensure it stays fresher longer. You could also remove it from the skillet and store in an airtight container.
  • Make Ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for 1-2 days before baking.

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A large, golden-brown chocolate chip cookie baked in a black cast-iron skillet, topped with three scoops of vanilla ice cream. A spoon is placed in the cookie, and a white and blue dish towel is partially visible on the side.

Sourdough Chocolate Chip Skillet Cookie

rachaeldavis
This sourdough chocolate chip skillet cookie is rich, gooey, and packed with pockets of melty chocolate. Baked in a cast-iron skillet for crisp edges and a soft, chewy center, it’s finished with scoops of creamy vanilla ice cream for the ultimate warm, comforting dessert.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 people

Equipment

Ingredients
  

  • 2 sticks butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2/3 cup sourdough starter (active or discard)
  • 2 tsp pure vanilla extract
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 3 cups all purpose flour
  • 1 1/2 cups chocolate chips

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined. Beat in the eggs, sourdough discard, and vanilla extract until light (about 1 minute).
  • Begin adding in the dry ingredients, mixing until combined. Add chocolate chips and mix well.
  • Place the dough in the fridge to chill for a minimum of 1 hour and up to 2 days.
  • Once you're ready to bake, preheat oven to 350 degrees. Pull the cookie dough from the fridge and allow it to sit out at room temperature to soften slightly (this will make it easier to get out of the bowl) while the oven preheats.
  • Spread the cookie dough into a well seasoned cast iron skillet, spreading as evenly as you can. The mixture will be slightly sticky; you can wet your hands slightly to press it to the edges of the skillet if needed.
  • Bake in preheated oven for 30-35 minutes or until just lightly golden brown on the top. It is okay to slightly underbake the cookie (and I usually prefer it that way) because the residual heat from the skillet will continue baking the cookie for a few minutes after it is pulled from the oven.
  • Allow to cool slightly (10-15 minutes) before serving warm with a generous scoop of vanilla ice cream. Divine!

Notes

    • Make sure your cast iron skillet is well seasoned. I recommend baking this skillet cookie in a 10″ or 12″ cast iron skillet for best results.
    • If you don’t own a cast iron skillet, no problem! This dough can be baked in a regular oven safe baking dish. Baking times will vary.
    • I HIGHLY recommend chilling the dough for best results. I typically chill mine overnight and bake the next day.
    • If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to spread it out in the skillet. Letting the dough come to room temperature makes this process much easier.
  •  
    • Storage: Although best when served immediately, this chocolate chip skillet cookie will store at room temperature on the counter for up to 3 days. Cover it tightly with plastic wrap to ensure it stays fresher longer. You could also remove it from the skillet and store in an airtight container.
  •  
    • Make Ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for 1-2 days before baking.
Tried this recipe?Let us know how it was!

If you enjoyed this sourdough chocolate chip skillet cookie, be sure to come back and leave a comment and a 5 star review!

rachael

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One Comment

  1. 5 stars
    I made this for my daughter’s birthday instead of buying a cookie cake and it was a hit! It came out thicker than the ones I buy from the store, which we liked even better.

    Reply
5 from 1 vote

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