Sourdough Cookie Skillet
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 sourdough 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!
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Why I Love Using a Mini 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:
- Preheat oven to 350°F and grease a mini skillet or line cookie sheet with parchment paper.
- 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 tablespoons of flour, 1/4 teaspoon salt, and 1/8 teaspoon baking soda and mix until just combined.
- Fold in chocolate chips or chunks (measure with your ❤️).
- 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), top with your favorite ice cream, and enjoy warm!
In the Mood for a Savory Snack? Try These:
- The Easiest Sourdough Discard Crackers – a simple, crunchy recipe that turns your sourdough discard into the perfect snack for dipping or munching.
Single Serve Sourdough Discard Cookie Skillet
Equipment
- 1 small mixing bowl
- 1 Spatula
- 1 cookie skillet or cookie sheet
- 1 set of 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 minutesFor 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!
