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.
Ingredients
Units
Scale
- 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.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
