Sourdough Discard Chocolate Chip Skillet Cookie
Turn leftover sourdough discard into a gooey chocolate chip skillet cookie with crispy edges, browned butter, and a soft center that's perfect with ice cream.
Servings: 8 Servings
Calories: 686kcal
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Kitchen Essentials
Ingredients
- 1 Cup Butter 2 sticks
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- ½ Cup Sourdough Discard
- 1 Teaspoon Vanilla Extract
- 2¼ Cups All-Purpose Flour
- 1½ Teaspoons Baking Soda
- ¼ Teaspoon Salt
- 1½ Cups Chocolate Chips or chocolate chunks
For serving (optional):
- Flaky sea salt
- Vanilla ice cream
- Whipped cream
Instructions
How to Make a Sourdough Discard Skillet Cookie
- Brown the butter. Melt the butter over medium heat, stirring for about 5–8 minutes until golden specks appear and it smells wonderfully nutty. Pour into a mixing bowl and let cool for 10 minutes.1 Cup Butter
- Preheat and prepare. Heat your oven to 350°F (175°C) and grease a 10- to 12-inch cast iron skillet.
- Mix the wet ingredients. Whisk both sugars into the cooled browned butter. Add the eggs, vanilla, and sourdough discard until smooth.1 Cup Brown Sugar, ½ Cup Granulated Sugar, 2 Large Eggs, ½ Cup Sourdough Discard, 1 Teaspoon Vanilla Extract
- Combine the dry ingredients. Stir together the flour, baking soda, and salt in a separate bowl.2¼ Cups All-Purpose Flour, 1½ Teaspoons Baking Soda, ¼ Teaspoon Salt
- Finish the dough. Add the dry mixture to the wet ingredients and mix just until combined. Fold in the chocolate chips.1½ Cups Chocolate Chips
- Press into the skillet. Spread the dough evenly in the prepared skillet.
- Bake. Bake uncovered for 25–30 minutes until the top turns golden. Cover loosely with foil and bake another 15–20 minutes so the center finishes baking without over-browning.
- Cool slightly. Let the cookie rest for 15–20 minutes. Sprinkle with flaky sea salt and serve warm.Flaky sea salt, Vanilla ice cream, Whipped cream
Your Own Private Notes
Notes
From Our Test Kitchen
The hardest part of this recipe isn't making it. It's waiting for it to cool. That short resting time helps the center finish setting while keeping everything perfectly gooey. If you scoop into it immediately, it'll be delicious but much softer. We've also found that loosely covering the skillet with foil for the last part of baking makes all the difference. The top stays beautifully golden while the thick center bakes through without drying out. A few simple tricks make this recipe even more reliable.- Let refrigerated discard sit for 10–15 minutes if it's very thick.
- Cool the browned butter before adding the eggs.
- Mix the flour in just until no dry streaks remain.
- Use a 10-inch skillet for a thicker cookie or a 12-inch skillet for a slightly thinner, crispier version.
- The center should feel soft but shouldn't jiggle when gently shaken.
Nutrition
Calories: 686kcal | Carbohydrates: 91g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 487mg | Potassium: 196mg | Fiber: 1g | Sugar: 59g | Vitamin A: 777IU | Calcium: 66mg | Iron: 2mg