The Best Fresh Milled Skillet Cookie with Sourdough
There’s just something special about a warm skillet cookie fresh from the oven. This fresh milled skillet cookie brings crisp edges, a soft and gooey center, and melty chocolate in every bite—it’s comfort food at its best. Top with some homemade ice cream and you have a simple dessert that is sure to please everyone!
This version has quickly become a favorite in our home because it uses fresh milled flour and sourdough, giving it a richer flavor and better texture than a traditional cookie. Plus, I’ve slightly reduced the sugar so it’s still perfectly sweet without being overwhelming.
If you’ve been looking for a way to use up sourdough discard while baking with fresh milled flour, this fresh milled skillet cookie is a must-try. It’s simple, forgiving, and always a crowd-pleaser.
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Why You’ll Love This Fresh Milled Skillet Cookie
- Made with fresh milled flour for better flavor and nutrition
- Uses sourdough discard (no waste!)
- Lower in sugar than traditional recipes
- Soft, gooey center with perfectly crisp edges
- Easy to make in one bowl
- Perfect for sharing (or not 😉)
How to Make Your Own Brown Sugar:
A simple way to make your own brown sugar is to mix cane sugar (or regular granulated) with molasses. I use 200 grams (1 cup) grams organic cane sugar to 20 grams molasses (1 tbsp). You can adjust this to how dark you want your sugar. I like the Golden Barrel brand, and have used both the baking molasses or the blackstrap molasses. Both are delicious, the blackstrap has a stronger flavor though. I personally love the Blackstrap flavor. You can hand mix it, but it does take a while to incorporate it. I bulk make it, so I fill my Bosch and use the wire whips to mix it up in a few minutes.
Fresh Milled Skillet Cookie Ingredients
- Salted Butter – browned and cooled slightly
- Brown sugar – see above for how to make your own brown sugar
- Cane sugar – you can also use regular granulated sugar
- Egg
- Vanilla extract – I love my homemade vanilla extract!
- Sourdough starter – active or discard. This is optional but I love the flavor and nutritional benefits it adds.
- Soft white wheat – soft white wheat is ideal for cookies
- Baking powder
- Baking soda
- Salt
- Chocolate chips – we love dark chocolate
Equipment/Ingredients I Use
A simple, one dish dessert
Making the Fresh Milled Skillet Cookie
One of my favorite things about this recipe is that everything comes together right in the skillet. No extra bowls and that cozy, from-scratch feel that just makes baking more enjoyable.
1. Preheat the oven
Start by preheating your oven to 350°F so it’s ready to go once your dough is mixed.
2. Brown the butter (optional but highly recommended)
Using a 10–12 inch cast iron skillet, melt the butter over medium heat. As it melts, it will begin to foam and then turn a beautiful golden color with a slightly nutty aroma.
This step adds a rich, deep flavor that really elevates the cookie—but if you’re short on time, you can simply melt the butter and move on.
Let the butter cool slightly before adding the next ingredients so you don’t scramble the eggs.
3. Mix the sugars right in the skillet
Add the cane sugar and brown sugar directly into the warm butter. Whisk everything together until smooth and glossy.
Mixing in the skillet not only saves dishes, but the warmth from the butter helps dissolve the sugars for a better texture.
4. Add the wet ingredients
Crack in the egg and egg yolk, then add the vanilla extract and sourdough discard.
Whisk until everything is fully combined and smooth. The sourdough discard adds a subtle depth of flavor while keeping the cookie soft and tender.
5. Stir in the dry ingredients
Add the fresh milled flour, baking soda, baking powder, and salt directly into the skillet.
Gently stir until just combined. Be careful not to overmix—this helps keep the cookie soft and prevents it from becoming dense.
6. Fold in the chocolate
Stir in the chocolate chips or chunks until evenly distributed throughout the dough. Optionally, reserve a few to sprinkle on top.
7. Let the dough rest
Allow the dough to rest in the skillet for 10–15 minutes.
This step is especially important when using fresh milled flour. It gives the flour time to fully absorb the moisture, resulting in a softer, more cohesive cookie.
If you’d like, sprinkle flaky sea salt over the top before baking for that perfect sweet and salty finish.
Reserve a few chocolate chips to sprinkle on top, along with salt flakes for an extra special touch.
8. Bake until golden and gooey
Place the skillet directly into the oven and bake for 28–32 minutes.
The edges should be golden brown, while the center remains slightly soft. This is what gives you that perfect gooey skillet cookie texture.
9. Cool slightly and serve
Let the cookie cool for about 10 minutes before serving. It will continue to set as it cool, while staying soft in the center.
Serve warm, straight from the skillet—preferably with a scoop of homemade ice cream if you want to make it extra special.
Tips for the Best Skillet Cookie
- Don’t skip the rest time—fresh milled flour needs it
- Slightly underbake for a gooey center
- Sprinkle flaky sea salt on top before baking for extra flavor
- Use soft white wheat for the best texture
How to Serve
- Serve warm with a scoop of homemade ice cream
- Add a drizzle of homemade caramel
- Enjoy straight from the skillet with spoons
Storage
- Store covered at room temperature for up to 2 days
- Reheat in the oven to bring back that fresh-baked texture
FAQ
Can I use hard white wheat?
Yes, but the texture will be slightly heartier. Soft white wheat gives a more classic cookie texture.
Can I reduce the sugar even more?
You can slightly reduce it, but too much will affect the texture and chewiness.
Can I make this ahead of time?
Yes! Prepare the dough and refrigerate. Let it come to room temperature before baking.
The Best Fresh Milled Skillet Cookie with Sourdough
Equipment
- 1 10" Cast Iron Skillet
Ingredients
Wet Ingredients
- 226 g unsalted butter browned and slightly cooled (1 cup)
- 150 g brown sugar ¾ cup
- 150 g cane sugar ¾ cup
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 125 g sourdough discard or active (½ cup)
Dry Ingredients
- 320 g soft white wheat about 2 1/2 cups
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
Mix-Ins
- 8-10 oz chocolate chips
Instructions
- Preheat oven to 350°F.
- Brown the butter (optional but recommended)
- Using a 10–12 inch cast iron skillet, melt the butter in a skillet over medium heat until it turns golden and smells nutty. Let it cool slightly.
- Add cane sugar and brown sugar to the butter, whisk together until smooth.
- Mix in the egg, egg yolk, vanilla extract, and sourdough discard until fully combined.
- Stir in the fresh milled flour, baking soda, baking powder, and salt. Mix just until combined—do not overmix.
- Fold in chocolate chips. Optionally, reserve a few to sprinkle on top.
- Let the dough sit for 10–15 minutes. This allows the fresh milled flour to fully absorb moisture. Sprinkle flakey sea salt on top (optional).
- Bake for 28–32 minutes, or until the edges are golden brown and the center is just set.
- Let cool for about 10 minutes before serving. The center will continue to set as it cools.
Notes
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