Chocolate Chip Cookie Skillet with Sourdough Discard
This dessert is fabulous. That is all. Melty, gooey, chocolatey, buttery... and served warm with strawberry ice cream is especially delicious!
Servings: 10
Ingredients
- 350 grams all purpose flour
- 8 grams baking soda
- 6 grams baking powder
- 6 grams corn starch
- 2 grams salt
- 250 grams chocolate chips semi sweet or milk chocolate
- 100 grams sourdough discard
- 180 grams salted butter, melted and cooled
- 160 grams brown sugar
- 100 grams white sugar
- 1 egg, plus 1 yolk
- 5 grams vanilla extract
Instructions
- Mix flour, baking soda, baking powder, corn starch, salt, and chocolate chips in a bowl and combine.In a second bowl, combine sourdough discard, melted cooled butter, brown sugar, white sugar, egg, egg yolk, and vanilla. Stir together until the mixture looks like runny caramel. Combine the wet mixture with the dry, and stir until fully incorporated. Spread evenly into 12-inch well-seasoned cast iron skillet (or any other lightly greased dish around the same size.) At this point you can bake it at 350 degrees for 25-30 minutes, or you can cover the unbaked cookie and refrigerate it for 24 hours. This allows the sourdough bacteria to do more work. Baking right away or waiting 24 hours are both incredibly tasty and acceptable. It's totally your choice.Take the baked cookie out of the oven when the middle is still just a little soft and gooey. Serve warm (or cooled) and of course you can add ice cream and syrup.