Sourdough Skillet Cookie (Gooey & Pie-Sized!)

There is something so nostalgic about a giant cookie served straight from a cast iron skillet. It’s rustic, it’s effortless, and it’s meant to be shared (though I won’t judge if you keep it all to yourself!). This Sourdough Skillet Cookie takes everything we love about a classic sourdough discard cookie and packs it into a perfectly sized #5 cast iron skillet. You get deep toffee notes from browned butter, melty, gooey chocolate, and those signature slightly crisp edges with thick, chewy centers. It’s the ideal last-minute sourdough dessert since there’s no chill time required, it uses only one bowl, and you’re only minutes away from diving in with a spoon.

Essentials for the Perfect Sourdough Skillet Cookie

• A #5 Cast Iron Skillet: The star of the show! A quality 8-inch cast iron skillet (#5 skillet) is what gives this cookie those iconic crispy edges and gooey center. If you’re a sourdough baker, having a smaller skillet like this in your collection is a game-changer for small-batch desserts.
• Digital Kitchen Scale: In my kitchen, a digital scale is a non-negotiable! I have had this exact digital scale for years, and it has never failed me! Measuring by weight is the only foolproof way to ensure accuracy, especially for flour and sourdough starter which are often difficult to measure and can make or break the final texture of the cookies.
• Sturdy Silicone Spatula: Since we aren’t using a stand mixer for this one-bowl wonder, a heavy-duty silicone spatula is essential. It helps you scrape every bit of that browned butter and sourdough discard into the dough and makes pressing the thick batter into the pan a breeze.

Ingredients

• ½ cup salted butter, melted, preferably browned (113g): Browning the butter before making the sourdough skillet cookie will result in a beautiful caramel depth of flavor. This step is optional but highly recommended. If you want to use unsalted butter, add ¼ tsp. additional salt to the recipe.
• ¾ cup light brown sugar, packed (165g): Make sure you pack it tight! The right amount of sugar gives the skillet cookie the perfect amount of density and moisture for a gooey center.
• 2 tbsp granulated sugar (25g): Including white sugar will help balance the moisture from the brown sugar, ensuring the skillet cookie gets a slightly crisp edge while keeping the center moist and gooey.
• ¼ cup sourdough starter, active or discard, stirred down (75g): The sourdough starter can be active or discard starter, either room temperature or cold straight from the fridge! Be sure to stir the starter down before measuring. Or for best accuracy, measure by weight.
• 1 large egg yolk (20g): Using just the yolk helps keep the center fudgy!
• 2 tsp vanilla extract (10g): Pure vanilla extract is best! Imitation vanilla often contains unnecessary additives.
• ¾ tsp salt (5g): I prefer to use sea salt, as iodized salt may add an unwanted flavor profile.
• 1 cup all-purpose flour, scooped directly from bag (not spooned and leveled) (158g): For ease of measuring, I designed this volume measurement to simply be scooped directly out of the bag (not spooned and leveled). Pro Tip: For the best accuracy, measure flour by weight.
• ½ tsp baking soda (3g): Ensure you are using baking soda, NOT baking powder. They are not interchangeable and will affect the spread and texture of the cookie.
• 1 cup chocolate chips (168g / 6 oz): You can try your own combination of chocolate chips, form semisweet (what I normally use), to milk chocolate, to dark chocolate chunks!

How to Make a Sourdough Skillet Cookie

Preheat Oven & Prep: Preheat oven to 350°F (175°C). Ensure your 8” cast iron skillet (#5 skillet) is clean and ready. Alternatively, use a greased 8” pie plate or cake pan.

Brown the Butter: This step is optional but highly recommended for depth of flavor. Melt the salted butter in your skillet over medium heat. Continue to cook, stirring occasionally, until it smells like caramel and begins to turn a golden brown color. It will foam up and then the foam will dissipate, leaving you with melted browned butter and amber-brown flecks at the bottom of the pan. Remove from heat and pour into a medium bowl to cool slightly.

Combine the Butter & Sugars: To the medium bowl with the browned or melted butter, add both the light brown and granulated sugars. Stir with a spatula to thoroughly combine and ensure the mixture is smooth.

Add the Wet Ingredients: Add your sourdough starter, egg yolk, vanilla extract, and salt. Stir until it becomes smooth, and no chunks remain. Tip: Make sure to scrape down the sides of the bowl with a spatula to ensure everything is fully incorporated!

Incorporate the Dry Ingredients: Next, add your flour (remember to scoop it so it’s packed!) and sprinkle in the baking soda over the flour. Fold with a spatula just until combined. Critical Step: Be careful not to over-mix, otherwise it will increase gluten development, which could make your skillet cookie tough instead of chewy!

Fold in the Chocolate: Gently fold in the chocolate chips. This ensures that they are evenly distributed without accidentally overworking the dough.

Press into Pan: Place the dough into your prepared skillet or pan. Use the back of a spoon to gently press into place, smoothing out the top. Pro Tip: For that bakery-style look, press a few extra chocolate chips onto the top of the dough before baking. This ensures they show up beautifully on top rather than being hidden inside.

Bake: Bake for 18–20 minutes, or until edges are slightly crisp and the center is still soft and gooey.

Serving Suggestion: It tastes best if you serve it warm immediately! Or, save it for later! It pairs beautifully with scoops of vanilla bean ice cream and/or Homemade Chocolate Syrup.

FAQ’s

What size is a #5 skillet?

A #5 skillet is a small-batch cast iron pan with a top diameter of approximately 8 inches. It is the perfect “pie-sized” vessel for this recipe. If you don’t have one, you can easily swap it for a standard 8-inch round cake pan or an 8-inch pie plate.

Do I really need to brown the butter?

While it’s an optional step, browning the butter is highly recommended. It transforms the flavor from average to gourmet by adding toasted, toffee-like notes that balance the acidity of the sourdough. It only takes about 5 minutes and is well worth the extra step!

Does this skillet cookie taste sour?

Not at all. The sourdough discard acts as a flavor enhancer, much like salt or vanilla. It cuts through the sweetness of the sugar and chocolate, providing a sophisticated depth of flavor that makes you want to go back for a second scoop. If you choose to long-ferment the dough, it may increase the tang slightly, but it still balances the sweetness perfectly, especially with a scoop of ice cream!

Can I bake this recipe immediately?

Yes! One of the best parts of this recipe is that it requires no fermentation and no chilling. You can mix the dough and press it straight into your skillet. It’s the perfect quick, one-bowl, no-fuss dessert for when those sourdough chocolate chip cravings hit!

Substitutions & Variations

The Substitutions

• The Butter: If you don’t have salted butter, use unsalted butter and add an extra ¼ teaspoon of salt to the dough to balance the sweetness.
• The Flour: You can swap the all-purpose flour for a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). Since this is a skillet cookie, you don’t have to worry about the dough spreading too much!
• The Sugar: If you’re out of light brown sugar, dark brown sugar works beautifully and will give the cookie a deeper, more molasses-like flavor.

The Variations

• The “Everything But The Kitchen Sink” Skillet Cookie: Add ¼ cup of chopped pecans or walnuts, and ¼ cup of crushed pretzels along with the chocolate chips for an added crunch that pairs perfectly with the sourdough tang.
• Salted Caramel Skillet Cookie: Swap half of the chocolate chips for caramel bits and sprinkle the top with flaky sea salt immediately after taking it out of the oven.
• Double Chocolate Skillet Cookie: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons unsweetened cocoa powder for a deep, dark chocolate sourdough experience.

Can I freeze sourdough skillet cookie dough?

Absolutely! Since this is a small-batch recipe, it’s incredibly easy to prep ahead. For best results, follow this flash-freezing method:

1. Prep the Pan: Line your skillet (or pie/cake pan) with parchment paper, leaving a bit of overhang on the sides to use as handles. Press the prepared dough into the pan.
2. Flash-Freeze: Lift the parchment and dough out of the pan, and gently set it in the freezer for about 1 hour, or until the cookie puck is firm to the touch.
3. Transfer: Transfer it into a gallon-sized freezer bag. It will stay fresh for up to 3 months!
4. Bake: From Thawed (Preferred): Allow the dough to sit at room temperature for about 1 hour before baking. From Frozen: Add 3–5 minutes to the baking time.

Pro Tip: Double the recipe to intentionally freeze an extra batch! This provides you with a no-prep, ready-to-bake skillet cookie dough that is ready for last-minute guests or late-night cravings. Don’t forget to write the oven temp and bake time on the freezer bag so you don’t have to pull up the recipe later!

How to Make a Long-Fermented Sourdough Skillet Cookie

To long-ferment the dough for more flavor, gut health, and nutritional benefits, follow these simple directions:

1. Prepare: Follow the recipe directions to make the dough.
2. Ferment: Cover the bowl with plastic wrap, or transfer to an airtight container. Refrigerate for 24-72 hours. Note: After the first day, longer fermentation increases the health benefits, but may also intensify the tangy flavor.
3. Bake: The dough temperature will affect the final texture of your skillet cookie.

• For a Chewier Cookie (preferred): About 1 hour before baking, remove the dough from the fridge and allow it to come to room temperature. This will yield a texture result that is similar to freshly-made dough.
• For a More Cake-Like Cookie: If you’re in a pinch, you may bake the dough straight from the fridge. The cookie will be fluffier, creating a more cakey consistency.
  

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