Sourdough Brown Butter Chocolate Chip Cookie Skillet
Indulge in the ultimate comfort dessert with this sourdough brown butter chocolate chip cookie skillet! Made with tangy sourdough discard, each bite offers a perfect balance of richness and depth. The nutty aroma of brown butter enhances the flavor profile, while pockets of gooey chocolate chips add decadence to every bite. Baked to golden perfection in a skillet, best enjoyed warm with a sprinkle of flaky sea salt or a scoop of vanilla ice cream, and is sure to be a crowd-pleaser!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sourdough discard
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Chocolate chips or chunks
Tips for making a Sourdough Brown Butter Chocolate Chip Cookie Skillet:
Prep Your Ingredients: Ensure all your ingredients are at room temperature before starting. This helps in achieving an evenly mixed dough.
Brown the Butter: Take your time when browning the butter. It adds a rich, nutty flavor to the cookie skillet. Be careful not to burn it; once it turns golden brown and develops a nutty aroma, remove it from the heat.
Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. Chilling the dough helps prevent spreading during baking and enhances the flavor and texture of the cookies.
Use High-Quality Chocolate: Opt for high-quality chocolate chips or chunks for the best flavor. Dark chocolate complements the tanginess of the sourdough well, but you can use milk or semi-sweet chocolate if preferred.
Fold in Chocolate Gently: When adding the chocolate chips to the dough, fold them in gently to avoid overmixing. This helps distribute the chocolate evenly throughout the dough without deflating it.
Choose the Right Skillet: Use a well-seasoned cast iron skillet for baking the cookie. It provides even heat distribution and helps create a crispy exterior while keeping the center soft and gooey.
Preheat the Skillet: Preheat the skillet in the oven before adding the cookie dough. This ensures the skillet is hot enough to create a beautiful golden crust on the bottom of the cookie.
Press Dough Firmly: Press the cookie dough firmly into the skillet to ensure it spreads evenly. You can use your hands or the back of a spoon to achieve this.
Monitor Baking Time: Keep an eye on the cookie while it bakes to prevent over-browning. The edges should be golden brown, and the center slightly underbaked for a gooey texture.
Cool Slightly Before Serving: Allow the cookie skillet to cool for a few minutes before slicing and serving. This helps the cookie set slightly, making it easier to slice and enjoy.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this sourdough brown butter chocolate chip cookie skillet. Happy baking!
