Sourdough Discard Cookie Skillet

If you’re looking for a delicious way to use up your sourdough discard, this Sourdough Discard Cookie Skillet might become your new go-to dessert. It’s chewy on the inside, crisp on the edges, and rich with chocolatey goodness — all baked into one warm, indulgent skillet.

This recipe brings the comforting taste of a classic chocolate chip cookie, but with a slightly tangy twist from the sourdough discard. It’s perfect for those who bake sourdough regularly and want to avoid waste. Plus, it’s a one-bowl, one-pan dessert that’s easy to whip up and even easier to devour.

Whether you’re serving it straight out of the oven with scoops of vanilla ice cream or sneaking bites with your morning coffee, this cookie skillet satisfies cravings while giving purpose to your discard. Let’s get into the details!

🍪 Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 35 minutes

• Servings: 6–8

📝 Ingredients

• ½ cup (1 stick) unsalted butter, melted

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed)

• 1 cup all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup semi-sweet chocolate chips (plus more for topping)

Optional:

• Flaky sea salt for garnish

• Ice cream for serving

👩‍🍳 How to Make a Sourdough Discard Cookie Skillet

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet (cast iron works best).

2. Melt the butter and let it cool slightly. In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth.

3. Add the egg and vanilla extract, mixing well until fully incorporated.

4. Stir in the sourdough discard, blending until smooth. This adds a subtle tang and helps develop a chewy texture.

5. Add the dry ingredients — flour, baking soda, and salt. Stir until just combined (do not overmix).

6. Fold in chocolate chips, reserving a few to press on top for a prettier presentation.

7. Transfer the dough into the prepared skillet and spread it evenly. Press remaining chocolate chips on top.

8. Bake for 20–25 minutes, or until the edges are golden and the center is set but soft.

9. Cool slightly, then top with flaky sea salt and serve warm with a scoop of ice cream if desired.

📝 Notes

• Don’t have a skillet? You can use a cake pan or pie dish, but reduce the baking time slightly and watch closely.

• Sourdough discard should be unfed and at room temperature. Avoid overly acidic or old discard.

• The center will firm up as it cools — don’t overbake if you want a gooey middle.

• Customize by adding chopped nuts, white chocolate, or peanut butter chips.

❓ FAQs

Q: Can I use active sourdough starter instead of discard?
A: You can, but the flavor may be milder. Discard has more developed tang, which adds character.

Q: Can I make this cookie dough ahead of time?
A: Yes! Store the dough in the fridge for up to 24 hours. Bring to room temperature before baking.

Q: Is it okay to use cold discard straight from the fridge?
A: Yes, but room-temperature discard will blend more smoothly into the batter.

Q: Can this be made gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend. Texture may vary slightly.

🍽️ Nutrition Information

Note: Nutritional values are approximate and will vary based on specific ingredients used.

⚠️ Disclaimer

This recipe is intended as an occasional treat. Enjoy desserts like this in moderation as part of a balanced diet. Always check ingredient labels for allergens such as gluten, dairy, or eggs if you have food sensitivities or allergies.