Muscle Momma Sourdough

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My Death Row Meal:

If I had to choose one last meal, it would be a platter of warm, gooey chocolate chip cookies. I’ve always loved baking cookies- but here’s the thing: I’m the type of person who will eat all of them in one sitting. Am I over-sharing? Maybe. But instead of battling with my self-control, I found a solution: a single-serve cookie skillet.

This cookie has everything a perfect chocolate chip cookie should—crispy edges, a soft, gooey center, rich buttery flavor, and melty pools of chocolate. And, of course, it includes sourdough discard for a subtle depth of flavor (and a great way to use up some discard!).

I like to put this into a mini skillet– but if you don’t have a skillet, this recipe makes two large cookies!

Why I Love Using a Cookie Skillet

There’s just something about baking a cookie in a skillet that makes it even better. I feel like I’m at a restaurant at home. The edges get perfectly crisp while the center gives that borderline under baked gooeyness- and you top it with a scoop of your favorite ice cream! Oh yeah!

I use a mini cast-iron skillet, it’s perfect for single-serve desserts like this one. You can also make this recipe as two large cookies on a baking sheet, but if you want that warm, straight-from-the-pan goodness, I highly recommend a skillet! I frequently find them at thrift stores but I’ll also link a good one here.

It’s so easy to make:

1. Preheat oven to 350°F and grease a mini skillet or line cookie sheet with parchment paper.
2. In a small bowl, mix 2 tablespoons of melted butter with 1/4 cup brown sugar and 1 tablespoon white sugar until combined.
3. Stir in 1 egg yolk, 1/4 teaspoon vanilla extract, and 1 tablespoon sourdough discard until smooth.
4. Add 1/4 cup + 2 tablespoons of flour, 1/4 teaspoon salt, and 1/8 teaspoon baking soda and mix until just combined.
5. Fold in chocolate chips or chunks (measure with your ❤️).
6. Bake at 350°F:
   • For a skillet cookie: 15 minutes
   • For two large cookies: 9-11 minutes on a greased cookie sheet
7. Let cool slightly (if you can wait), top with your favorite ice cream, and enjoy warm!

Single Serve Sourdough Discard Cookie Skillet

A single-serve sourdough discard cookie that’s buttery, crispy on the outside, and gooey inside. The perfect indulgence without the temptation of a full batch!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie, singles serve cookie, skillet cookie, sourdough cookies, sourdough discard cookie

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 skillet or 2 cookies

Equipment

• 1 small mixing bowl
• 1 Spatula
• 1 cookie skillet or cookie sheet
• 1 Measuring cups

Ingredients

• 2 tbsp Melted Butter
• 1/4 cup Brown Sugar packed
• 1 tbsp White sugar
• 1 tbsp Sourdough Discard room temp or cold from fridge
• 1 Egg yolk
• 1/4 tsp Vanilla extract
• 1/4 Cup + 2 tbsp All purpose flour
• 1/4 tsp Salt
• 1/8 tsp Baking Soda
• 3 tbsp Chocolate Chips or chunks or measure with your heart
• 1 scoop Ice Cream optional

Instructions

• Preheat oven to 350°F and grease a mini skillet or cookie sheet.
• In a small bowl, mix 2 tablespoons of melted butter with 1/4 cup brown sugar and 1 tablespoon white sugar until combined.
• Stir in 1 egg yolk, 1/4 teaspoon vanilla extract, and 1 tablespoon sourdough discard until smooth.
• Add 1/4 cup + 2 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon baking soda and mix until just combined.
• Fold in chocolate chips or chunks.
• Bake at 350°F:

  For a skillet cookie: 15 minutes

  For two large cookies: 9-11 minutes on a greased cookie sheet
• Let cool slightly (if you can wait), add a scoop of your favorite ice cream, and enjoy warm!

Video

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A post shared by Hayley Lentino | Sourdough Tutorials (@musclemommasourdough)

Notes

If baking in a skillet, the cookie will continue to cook slightly after removing from the oven, so don’t overbake!

If your discard is super thin and runny you may need to add more flour to your recipe. 

This recipe is adapted from Broma Bakery, with a sourdough discard & skillet twist!