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Woman holding slice of sourdough chocolate chip skillet cookie topped with ice cream with the cast iron skillet cookie in the background
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5 from 1 vote

Sourdough Chocolate Chip Skillet Cookie

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sourdough
Cuisine: American
Servings: 6 -8 servings
Calories: 868kcal
Author: Rebecca Warfield

Ingredients

  • 2 1/3 cups all-purpose flour 310g
  • 2 teaspoon baking powder 8g
  • 1 teaspoon baking soda 6g
  • 1/2 teaspoon tsp salt 3g
  • 1 cup unsalted butter 227g
  • 1 cup packed brown sugar 240g
  • 1/2 cup granulated sugar 100g
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup sourdough starter, active or inactive 100g
  • 2 teaspoon vanilla extract 8g
  • 8 oz chocolate chips or more if you prefer
  • Flakey or coarse salt for topping optional

Instructions

  • 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. Mix thoroughly.
  • Stir in the egg-starter mixture. Then, stir in the vanilla.
  • Mix in the dry ingredients 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 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.

Notes

  • This cookie tastes great either warm or cool. I prefer it after it sits for a few hours, but you can't go wrong!

Nutrition

Serving: 1 | Calories: 868kcal | Carbohydrates: 117g | Protein: 6g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 535mg | Potassium: 224mg | Fiber: 1g | Sugar: 74g | Vitamin A: 989IU | Calcium: 156mg | Iron: 3mg
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