Sourdough Chocolate Chip Skillet Cookie

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.

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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!

Quick Recipe Snapshot

TOTAL TIME: 30-35 minutes bake time. 1 hour of chill time in the fridge is highly recommend!
YIELD: One large 12″ inch skillet cookie.
STORAGE/MAKE AHEAD: The cookie dough can be made up to 3 days in advance & stored in the fridge until ready to use. Store leftovers in an airtight container for up to 3 days.
BEST SERVED WITH: A few scoops of vanilla ice cream and a drizzle or two of hot fudge and caramel sauce!

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 FAQs

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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Sourdough Chocolate Chip Skillet Cookie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Rachael
• Yield: 12 people 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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).
2. Begin adding in the dry ingredients, mixing until combined. Add chocolate chips and mix well.
3. Place the dough in the fridge to chill for a minimum of 1 hour and up to 2 days.
4. 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.
5. 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.
6. 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.
7. Allow to cool slightly (10-15 minutes) before serving warm with a generous scoop of vanilla ice cream. Divine!

Notes

• • 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.

• • 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.

• Category: Dessert
• Cuisine: American

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

rachael