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!
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
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