The BEST Sourdough Chocolate Chip Skillet Cookie

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This sourdough chocolate chip skillet cookie is a dream come true. Baked in cast iron, it’s soft and gooey in the center, crispy around the edges, and loaded with chocolate chips. It’s easy to make and a guaranteed crowd-pleaser.

With back-to-school season here, I have a vicious craving for chocolate chip cookies. When I was a kid, my mom made homemade chocolate chip cookies every year on the first day of school.

Decades later, I still crave them when the new school year rolls around. But now, I carry on the chocolate chip cookie tradition with my daughter. It’s a sweet and tender tradition that I’m excited to pass along to you and your family!

This sourdough chocolate chip skillet cookie is a twist on a classic cookie. It’s made with simple ingredients, most of which you probably have in the pantry. But it’s baked in a cast iron skillet, which makes it extra gooey—and fun.

And though I love sourdough desserts like sourdough lemon bars, sourdough peach cobbler, and sourdough carrot cake, there’s just nothing like a warm chocolate chip cookie.

Really, it is the perfect treat, whether it’s the first day of school or just any old day you need a cookie (is there a day one doesn’t need a cookie?).

This might be the perfect cookie…and a darn good way to start the school year if you ask me.

About This Recipe

This recipe is even better than old-school chocolate chip cookie recipes because it is made with sourdough starter and is baked in a trusty cast iron skillet.

The starter adds a subtle tang to the cookie. This is a no-wait recipe, so you don’t have to worry about fermenting the dough. But if you want to increase the sourdough flavor, use active starter and put the cookie dough in the fridge to long-ferment.

Because it’s baked in a cast iron skillet, the edges are golden and perfectly crispy, while the center is gooey.

Why You’ll Love This Sourdough Chocolate Chip Skillet Cookie

• Use extra sourdough discard – At any given moment, I have a jar of sourdough discard in the fridge. Rather than throwing the starter away (it’s food!), use it to make cookies. If you are new to discard recipes, check out my active starter, inactive, and discard rundown on YouTube.
• Better than a regular cookie – What’s better than a chocolate chip cookie? A giant chocolate chip cookie! Not only is it fun to share, but because it is made as a single cookie, it’s gooier. And it’s a perfect vessel for vanilla ice cream.
• Easy to make – Most of this recipe is made right in the skillet. So you don’t have to worry about digging out your cookie scoop or stand mixer. And since you can eat this right out of the skillet, that makes clean-up extra easy.
• It gets better with time – Like many baked goods, this skillet chocolate chip cookie gets better after a few hours. In fact, I think it’s best the next day.

Tips for Making a Sourdough Chocolate Chip Skillet Cookie

• Get started with sourdough – If you are new to sourdough, check out my sourdough starter tutorial on YouTube. You’ll be on your way to devouring a sourdough skillet cookie in no time!
• Use any chocolate chips – I prefer dark chocolate chips or chunks, but this should be the chocolatey goodness of your dreams. You can also use mini-chocolate chips, peanut butter chips, or any other type you prefer.
• Use a cast iron skillet – Cast iron holds heat like no other. So your cookie crust and edges will be crispy while the center stays gooey. I use a 12″ cast iron skillet for this recipe. Check out my cast iron skillet size guide to see which is best for you.

Tools You Will Need

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• Cast iron skillet – I used a 12″ Lodge cast iron skillet. You can use a bigger or smaller skillet, but you will need to adjust the baking time.
• Mixing bowl – You will need one mixing bowl for the dry ingredients. The rest is done in the skillet.
• Wooden spoon – I like to use a wooden spoon to stir the ingredients in the cast iron skillet. That way, I don’t have to worry about scraping my hard-earned seasoning.
• Danish dough whisk or regular whisk – I use a Danish dough whisk to combine the dry ingredients, but any old whisk will do the job.
• Silicone spatula – Use a silicone spatula to scrape the flour off the edge of the skillet and to smooth the cookie dough.
• Kitchen scale – I’ve included the ingredients’ weight if you are the weighing type like me.
• Measuring cups and spoons – Grab your measuring cups and spoons if you don’t have a kitchen scale. All of the ingredients have the cup measurements listed.

Ingredients

• All-purpose flour – I use organic all-purpose flour for most of my sourdough discard recipes.
• Baking powder and baking soda – This sourdough chocolate chip skillet cookie uses baking powder and soda for leavening.
• Salt – I use coarse kosher salt.
• Unsalted Butter – Since the butter is warmed in the skillet, you don’t even have to worry about setting it out to soften.
• Brown sugar – I prefer dark brown sugar because it has a deeper, caramelized flavor.
• Granulated sugar – I usually use organic cane sugar. Regular white sugar will also work. Use what’s in your pantry and in your budget.
• 1 large egg and egg yolk – You will need one whole egg and a yolk. For the whole egg, you can use reconstituted freeze-dried eggs. But you’ll need a fresh yolk.
• Sourdough starter – Use active or inactive sourdough starter.
• Vanilla extract – I use homemade bourbon vanilla, but any vanilla extract will work.
• Chocolate chips – Dark chocolate chips are always my go-to. But you should use your favorite chocolate chips. Milk chocolate, white chocolate, and peanut butter chips are great options. Feel free to add extra chocolate chips. The more the merrier!
• Flakey or coarse salt (optional) – Sprinkle a little salt on the skillet cookie while it’s still hot for sweet and salty goodness.

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How To Make a Sourdough Chocolate Chip Skillet Cookie

Preheat the oven to 350° F.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the whole egg, egg yolk, and sourdough starter. Set aside.

Warm a 12″ cast iron skillet over low heat on the stove. Add the butter and let it melt, stirring regularly. Don’t let it get hot; just warm it until it melts.

Once the butter has completely melted, remove the skillet from the heat. Add the brown sugar and granulated sugar to the melted butter. Mix thoroughly.

Stir in the egg-starter mixture. Then, stir in the vanilla.

Mix in the flour mixture until combined. I like to use a silicone spatula to wipe off any dry ingredients that stick to the sides.

Fold in the chocolate chips and use a silicone spatula to smooth the cookie dough, making sure the bottom of the skillet is evenly covered.

Bake for 20-25 minutes or until golden brown and the center is mostly set. Optional: sprinkle with flakey or coarse salt.

Allow to cool for 15 minutes if you plan on slicing it. Otherwise, grab a spoon and dig in.

How to Store Leftover Sourdough Chocolate Chip Skillet Cookie

If you have leftovers, store them in an airtight container at room temperature for up to 5 days. You can also freeze leftovers. Just put them in a freezer-safe bag and toss them in the freezer for up to 3 months.

Frequently Asked Questions

Should I use active or inactive starter?

For sourdough bread, generally, you want to use active sourdough starter. Luckily, sourdough discard recipes aren’t as fussy, so you can use active or inactive starter.

Active starter is especially helpful if you plan on long-fermenting your cookie dough because it contains more active wild yeast and bacteria.

But if you are making this as a quick recipe, either will work. If you use active starter, I recommend stirring it down if you are measuring it in cups.

What hydration should the starter be?

Starter hydration is a fancy way of describing the flour-to-water ratio in a sourdough starter. This recipe assumes your starter is 100% hydration, meaning the flour and water content are equal.

In other words, if you feed your starter 50 g flour and 50 g water, it will be 100% hydrated.

How can I prevent the cookie from sticking to the skillet?

Make sure your cast iron skillet is well-seasoned. For cleaning and seasoning tips, check out my cast iron care guide.

If you are using a stainless steel skillet, I recommend greasing it first.

More Sourdough Discard Recipes You Will Love

• The Best Sourdough Discard Crepes – Quick Recipe
• Simple Sourdough Flatbread Recipe – Quick and Easy
• Sourdough Strawberry Cake with Fresh Berries
• Homemade Sourdough Pop Tarts with Strawberry Jam
• Homemade Sourdough Cinnamon Toast Crunch Recipe

If you tried this recipe and loved it, leave a comment or review!