Description
Crisp on the outside, chewy & gooey on the inside! Enjoy this giant Sourdough Chocolate Chip Skillet Cookie warm with your favorite scoop of ice cream for the perfect dessert and comfort food, all baked to perfection in a trusty cast iron skillet! This skillet cookie recipe will feed a crowd and be a crowd-pleaser.
Ingredients
Scale
- 1 cup room temperature butter, unsalted
- 1 cup brown sugar
- 3/4 cup cane sugar
- 1 egg
- 1/3 cup sourdough discard
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
Instructions
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Preheat oven to 350 degrees F.
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Lightly grease a 12” cast iron skillet. Set aside.
- In a stand mixer, cream butter, and sugars until light and fluffy.
- Add egg, sourdough discard, and vanilla and beat until combined.
- In a separate bowl, combine flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture until a slightly sticky dough forms.
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Add chocolate chips and stir in by hand.
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Pour batter into the prepared cast iron skillet.
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Use a greased spatula to evenly spread out the cookie dough in the skillet.
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Sprinkle a handful of extra chocolate chips on top (if desired).
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Bake for 35-40 minutes. The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon to enjoy!
Notes
- If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
- You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.
- Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes