Sourdough Brown Butter Chocolate Chip Skillet Cookie
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This sourdough brown butter chocolate chip skillet cookie doesn’t get any easier than this! Press the dough into a cast-iron skillet and bake for the simplest and biggest sourdough skillet cookie! Slice the cookies, or eat straight from the skillet (no judgment here!), and top with ice cream for the simplest and most delectable dessert.
There you were thinking sourdough chocolate chip cookies couldn’t get any easier, then here I come, plopping all the ingredients into a skillet and calling it a day.
Seriously, this recipe is so simple. I used my sourdough brown butter chocolate chip cookie recipe and turned it into a skillet cookie. And my goodness, it’s incredible. Top this skillet cookie with ice cream and share some spoons with those you love.
I *highly* recommend browning the butter. It adds so much depth of flavor, but if you’re in a rush, using softened butter will suffice! And if you’ve never browned butter, well, let’s just say you’ll be a convert after this recipe.
Ingredients
- Salted butter – I always use salted butter. If you only have unsalted, just add an additional 1/4 teaspoon to the dry ingredients.
- Brown sugar – this provides the chewiness–I like to use more brown sugar than granulated sugar for this reason!
- Granulated sugar
- Eggs
- Vanilla extract
- Sourdough discard – room temperature sourdough discard is used here. You can also use active starter, it’s just not required as a leavener.
- Baking soda – the leavener in this recipe that helps with the rise of the cookie
- All-purpose flour or bread flour – either works great here! Preferably good quality, non-bleached flour.
- Salt
- Semi-sweet chocolate chips
- Chopped semi-sweet chocolate – you can use all chocolate chips, I just like to have the larger morsels of melted chocolate.
Step-By-Step Instructions
Brown the butter
Add the cubed butter to a medium saucepan over medium heat. Stir frequently as it melts, foams, and develops golden brown bits with a nutty aroma. Remove from heat and let cool 10–15 minutes.
Preheat and prep
Preheat oven to 350°F (175°C). Lightly grease a 10–12 inch cast iron skillet or oven-safe skillet.
Mix butter and sugars
Pour the cooled brown butter into a large bowl. Add the brown sugar and granulated sugar. Whisk until smooth and glossy.
Add eggs and vanilla
Whisk in the eggs, one at a time, then stir in the vanilla extract until combined.
Stir in sourdough discard
Add the sourdough discard and mix until fully incorporated.
Combine dry ingredients
In a separate bowl, sift together the baking soda, flour, and salt.
Gently mix into the bowl of wet ingredients until there are no more dry spots.
Fold in chocolate
Fold in the chocolate chips and chopped chocolate evenly throughout the dough.
Transfer to skillet
Spread the dough evenly in the prepared skillet.
Bake
Bake 25–30 minutes, until edges are golden and the center is set but slightly soft.
Cool slightly
Cool for 10–15 minutes before slicing. The center may still appear gooey, but it’s done as long as it reaches 160–165°F, which ensures the eggs and flour are fully cooked and safe. Top with ice cream for the ultimate dessert!
Helpful Tips for the Best Chocolate Chip Sourdough Skillet Cookie
- Don’t overmix the dough – once you add the flour, gently fold to avoid a tough cookie.
- Let the brown butter cool slightly – too hot and it can cook the eggs when mixed in.
- Use a cast iron skillet – it ensures even baking and gives a nice crisp edge.
- Check doneness with temperature – center should reach 160–165°F; it may still look gooey but is safe and fully cooked. It will also cook more in the skillet.
Equipment
- Medium saucepan (for browning butter)
- Whisk
- Spatula or wooden spoon
- Large mixing bowl
- 10–12 inch cast iron skillet or oven-safe skillet
- Measuring cups and spoons
- Oven
- Cooling rack (optional, for serving)
- Knife or bench scraper (for chopping chocolate, optional)
Storage
Room Temperature: Store the cooled skillet cookie in an airtight container at room temperature for up to 3 days. The edges will stay slightly crisp while the center remains soft.
Refrigerator: Wrap the cookie tightly in plastic wrap or place it in an airtight container and refrigerate for up to 1 week. Bring to room temperature or warm slightly before serving to restore the gooey texture.
Freezer: For longer storage, wrap the cooled cookie tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature and warm in the oven or microwave before serving.
Sourdough Brown Butter Chocolate Chip Skillet Cookie
Ingredients
- 1 cup salted butter cubed (2 sticks) (227 g)
- 1 cup brown sugar light or dark (200 g)
- 1/2 cup granulated sugar 100 g
- 2 large eggs
- 1 teaspoon vanilla extract 5 g
- 1/2 cup sourdough discard room temperature (120 g)
- 1 1/2 teaspoons baking soda 7 g
- 2 1/4 cups all-purpose flour or bread flour 270 g
- 1/4 teaspoon salt 1.5 g
- 1 cup semi-sweet chocolate chips 170 g
- 1/2 cup chopped semi-sweet chocolate 85 g
Instructions
Brown the butter
- Add the cubed butter to a medium saucepan over medium heat. Allow the butter to melt, stirring frequently. It will begin to foam and then develop golden brown bits at the bottom of the pan with a nutty aroma. Once browned, remove from heat and allow the butter to cool for 10–15 minutes.
Preheat the oven
- Preheat your oven to 350°F (175°C). Lightly grease a 10–12 inch cast iron skillet or other oven-safe skillet.
Combine butter and sugars
- Pour the slightly cooled brown butter into a large mixing bowl. Add the brown sugar and granulated sugar. Whisk together until smooth and glossy.
Add eggs and vanilla
- Whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
Mix in sourdough discard
- Add the room temperature sourdough discard and mix until fully combined.
Add the dry ingredients
- Sift together the baking soda, flour, and salt. Mix into the bowl of wet ingredients with a spatula or wooden spoon until there are no more dry spots.
Fold in the chocolate
- Gently fold in the chocolate chips and chopped semi-sweet chocolate until evenly distributed throughout the dough.
Transfer to the skillet
- Spread the cookie dough evenly into the prepared skillet. For a bakery-style look, press a few extra chocolate chips or chocolate pieces into the top of the dough.
Bake
- Bake for 25–30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
Cool and serve
- Allow the skillet cookie to cool in the pan for 10–15 minutes before slicing. Serve warm for the best gooey texture.
Note:
- The cookie may still appear gooey in the center, but it is done as long as the internal temperature reaches 160–165°F. At this temperature, the eggs and flour are fully cooked and safe to eat, while the center stays soft and fudgy.
Notes
- Room Temperature: Store the cooled skillet cookie in an airtight container at room temperature for up to 3 days. The edges will stay slightly crisp while the center remains soft.
- Refrigerator: Wrap the cookie tightly in plastic wrap or place it in an airtight container and refrigerate for up to 1 week. Bring to room temperature or warm slightly before serving to restore the gooey texture.
- Freezer: For longer storage, wrap the cooled cookie tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature and warm in the oven or microwave before serving.
Ahhh!! This skillet cookie is ridiculously simple to make and absolutely delicious. You’ve gotta try this one. And if you do, let me know what you think!