Sourdough Skillet Cookie
Indulge yourself in this Sourdough Cookie Skillet Recipe! A rich symphony of flavors as a gooey, perfectly baked sourdough cookie meets the rustic charm of a cast iron skillet – creating an irresistible treat that's crispy at the edges and delightfully chewy at the center.
Equipment
- 12" Cast Iron Skillet (well seasoned and oiled)
Ingredients
- 350 g All Purpose Flour
- 8 g Baking Soda
- 6 g Baking Powder
- 6 g Corn Starch
- 2 g Salt
- 250 g Chocolate Chips
- 100 g Sourdough Starter or Sourdough Discard
- 180 g Salted Butter Melted
- 160 g Brown Sugar
- 100 g White Sugar
- 1 Egg + Egg Yolk
- 5 g Vanilla Extract
Instructions
- Place the dry ingredients (all purpose flour, baking soda, baking powder, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.
- Now in a separate bowl, combine the sourdough discard or sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
- Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
- At this point, you can ferment the dough for up to 24 hours, but this is not essential. You can skip this if you want to make your sourdough cookie skillet more quickly.
- If you want to ferment your sourdough skillet cookie dough, cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
- When you are ready to bake the sourdough cookie dough, preheat the oven to 175C (350F) lightly grease a cast iron skillet.
- Press the cookie dough into an even layer in your cast iron skillet. I don't grease my cast iron skillet (however I always add a layer of olive oil when I clean my skillets so they are already "pre greased and seasoned".If you don't have a cast iron skillet, you can bake this in any oven safe skillet or fry pan or even a pie dish or pie plate.
- Bake the sourdough cookie skillet for around 25 to 30 minutes at 175C or 350F. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.
- Once the cookie skillet is cooked to your liking, remove from the oven to cool a little. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.
Notes
Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.
Chocolate Chips - Adding the chocolate chips to the flour mixture ensures they are evenly distributed as they are slightly coated in flour before the liquid ingredients are poured in. I've used semi-sweet chocolate chips.
All Purpose Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.
Refrigeration & Fermentation Time - Refrigerating the dough will give you the best sourdough chocolate chip cookie skillet, however if you are wanting to make this as a quick dessert, it's totally possible to skip it. I love that refrigerating the dough overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!
Nutrition
Calories: 494kcal Carbohydrates: 71g Protein: 4g Fat: 22g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 39mg Sodium: 481mg Potassium: 136mg Fiber: 1g Sugar: 40g Vitamin A: 450IU Calcium: 76mg Iron: 2mg
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