WHY YOU’LL LOVE this Sourdough Chocolate Chip Skillet Cookie

Butter And Sugar. The cookie dough recipe is brought together with creamy butter and two different sugars, giving the cookie dough a deliciously gooey and chewy texture.

Chocolate Chips. The warm chocolate chips paired with the cold vanilla ice cream melt in your mouth with every bite.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour.  Sourdough Chocolate Chip Skillet Cookie should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this crowd-pleasing Sourdough Chocolate Chip Skillet Cookie.

Baking Soda- Helps the cookie rise and enhance its light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and flavor.

Sugars- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Chocolate Chips- The star of the pizookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet and set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. Slowly add the flour mixture with the mixer on low until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to spread out the cookie dough in the skillet evenly.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will still be slightly gooey, 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, giving everyone a spoon to enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Chocolate Chip Skillet Cookie

• A sweeter chocolate? If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• Skillet size. 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.

TIPS/STORAGE for Sourdough Chocolate Chip Skillet Cookie

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.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Chocolate Chip Skillet Cookie come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Chocolate Chip Skillet Cookie

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 8-10

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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.

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Ingredients

• 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

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Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet. Set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. 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.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to evenly spread out the cookie dough in the skillet.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. 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

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