Sourdough Chocolate Chip Skillet Cookie: 5 Reasons to Indulge

Imagine sinking your teeth into a warm, gooey Sourdough Chocolate Chip Skillet Cookie, where the tangy notes of sourdough perfectly meld with rich, melty chocolate. It’s like a cozy hug for your taste buds! This recipe is my go-to for special occasions or those cozy nights in when you just need something comforting and indulgent. Trust me, the combination of flavors here is simply magical. The sourdough adds a depth that you wouldn’t expect, making this cookie not just another dessert but a showstopper at any gathering. Plus, it’s super easy to whip up in one skillet, so cleanup is a breeze! Whether you’re hosting friends or treating yourself, this Sourdough Chocolate Chip Skillet Cookie is bound to impress and satisfy. So, let’s dive in and create something delicious together!

Ingredients List

Gathering the right ingredients is crucial for achieving that perfect balance of flavors in your Sourdough Chocolate Chip Skillet Cookie. Here’s what you’ll need:

• 226 g (1 cup) unsalted butter, melted
• 200 g (1 cup) white sugar
• 220 g (1 cup) packed brown sugar
• 1 large egg + 1 egg yolk, room temperature
• 8 g (2 tsp) vanilla extract
• 140 g (heaping ½ cup) sourdough discard, at room temperature
• 350 g (2½ cups) all-purpose flour, spooned and leveled
• 6 g (1 tsp) baking soda
• 4 g (1 tsp) baking powder
• 3 g (½ tsp) salt
• 10 oz chocolate chips or chunks, your favorite kind!

Make sure your butter is melted and slightly cooled before mixing it with the sugars to prevent cooking the eggs. This combination will create a wonderfully gooey texture that you’ll love!

How to Prepare Sourdough Chocolate Chip Skillet Cookie

Let’s get that oven preheating to 350°F (175°C) while we gather our ingredients and get everything ready for this delightful Sourdough Chocolate Chip Skillet Cookie. Trust me, following these steps will have you baking like a pro in no time!

First, in a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this aside for now; we’ll come back to it later. This dry mix is crucial for the right texture, so don’t skip it!

Now, grab your trusty 12-inch cast iron skillet and place it over medium heat. Add the melted butter to the skillet and let it melt completely. Keep an eye on it as you stir constantly. You want that butter to turn a beautiful amber color with brown specks, which usually takes about 5–7 minutes. This browning adds a nutty flavor that takes our cookie to the next level. Once you see those lovely specks, remove it from the heat and let it cool slightly. We don’t want to scramble the eggs when we add them!

While the butter is cooling, whisk together the egg, egg yolk, sourdough discard, and vanilla extract in a separate bowl. Once the butter has cooled down a bit (it should still be warm but not hot), stir in the white and brown sugars until well combined. This should take about a minute or two. Now, add the egg mixture to the butter-sugar blend and mix until everything is nicely combined.

Next, it’s time to bring our dry ingredients back into play. Gradually add the flour mixture to the wet ingredients, mixing gently until there are no flour streaks left. Be careful not to overmix! You want a soft dough, so just mix until it’s combined.

Now for the best part: fold in those chocolate chips or chunks! Make sure your dough isn’t too warm to avoid melting the chocolate too much. Once everything is mixed, smooth the dough evenly in the skillet, and if you need to, wipe down the edges of the skillet for a clean look.

Pop that skillet into the preheated oven and bake for 30–35 minutes. You’re looking for a golden top with slightly crispy edges. Oh, the aroma that will fill your kitchen is simply heavenly!

Once it’s done baking, let it cool in the skillet for about 5 minutes before serving. This helps the cookie set up a bit more, making it easier to slice and serve. Trust me, the wait is worth it!

Why You’ll Love This Sourdough Chocolate Chip Skillet Cookie

This Sourdough Chocolate Chip Skillet Cookie is not just a treat; it’s packed with reasons to adore it!

• Quick Preparation: You can whip this up in just about 15 minutes, perfect for those spontaneous dessert cravings!
• Delicious Flavor: The combination of sourdough and chocolate creates a uniquely rich and comforting taste that will have everyone coming back for seconds.
• One-Skillet Wonder: Who doesn’t love an easy cleanup? Bake and serve right from the skillet!
• Sustainability: Using sourdough discard means you’re reducing waste while creating something delightful.
• Customizable: Feel free to mix in your favorite chocolate or nuts for a personalized touch!

Tips for Success with Sourdough Chocolate Chip Skillet Cookie

To ensure your Sourdough Chocolate Chip Skillet Cookie turns out perfectly every time, keep these tips in mind:

• Ingredient Temperature: Make sure your egg and sourdough discard are at room temperature. This helps them blend smoothly into the batter and contributes to a tender cookie.
• Butter Browning: Pay close attention while browning the butter. You want that nutty aroma without burning it, so stir constantly and watch for those beautiful amber tones!
• Mixing Technique: When you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough cookie, and nobody wants that!
• Baking Time: Keep an eye on your cookie towards the end of the baking time. Ovens can vary, so check for a golden top and slightly crisp edges—it’s better to underbake slightly than overbake!
• Cooling Time: Allow the cookie to cool in the skillet for about 5 minutes before serving. This will help it set and make slicing much easier!

Variations of Sourdough Chocolate Chip Skillet Cookie

The beauty of this Sourdough Chocolate Chip Skillet Cookie is its versatility! Here are some fun ways to customize it to your liking:

• Chocolate Swaps: Try using white chocolate chips or butterscotch chips for a different flavor profile. Dark chocolate chunks also add a rich, decadent touch!
• Nutty Additions: Fold in chopped walnuts or pecans for a delightful crunch that pairs perfectly with the gooey chocolate.
• Flavor Twists: Swirl in some creamy peanut butter or almond butter before baking for an added layer of flavor.
• Dried Fruits: For a fruity kick, toss in some dried cherries or cranberries—yum!

Feel free to get creative and make this cookie truly your own!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. The information provided here is an estimate and should be used as a general guide. Always feel free to adjust based on your preferences and dietary needs!

FAQ Section

Got questions about making the perfect Sourdough Chocolate Chip Skillet Cookie? I’ve got you covered! Here are some common queries:

• Can I use all-purpose flour instead of bread flour? Absolutely! All-purpose flour works perfectly in this recipe, giving you that deliciously gooey texture.
• What can I do with leftovers? If you have any leftover cookie (though I doubt you will!), store it in an airtight container at room temperature for up to 3 days. You can also reheat individual slices in the microwave for a quick treat!
• Can I swap the chocolate chips? Definitely! Feel free to use white chocolate, butterscotch, or even dark chocolate chunks to mix things up. The options are endless!
• How do I serve this cookie? Serve it warm right from the skillet for that cozy feel, and don’t forget a scoop of vanilla ice cream on top—it’s heavenly!
• Can I freeze the cookie? Yes! You can freeze the dough before baking or freeze leftovers. Just make sure to wrap it tightly to avoid freezer burn.

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