Single Serve Sourdough Discard Cookie Skillet
Servings: 1 skillet or 2 cookies
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!
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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 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!
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!
