Giant sourdough chocolate chip cookie skillet
This cookie is huge, perfect for sharing with friends or family, as a dessert or for a snack.
Pour 1 giant cookie
Ingrédients
- 375 g of flour
- 110 g of sourdough starter active or leftover starter
- 200 g of melted butter
- 140 g of brown sugar
- 100 g of sugar
- 200 g of chocolate chips
- 5 g of starch arrowroot or cornstarch such as cornstarch
- 1 egg
- 1 egg yolk
- 5 ml of vanilla extract
- 2 g of salt
Leavening agent (United States)
- 8 g of baking powder
Leavening agent (France)
- 1 packet of levure chimique 7 g
Instructions
- In the bowl of a stand mixer with the paddle attachment: mix the sourdough starter, vanilla extract, melted (cooled) butter, egg, egg yolk, and sugars.
- In a separate bowl: mix the flour, leavening agent, salt, starch (corn or arrowroot), and chocolate chips.
- Pour the mixture from the separate bowl into the mixer bowl and mix on medium speed until everything is incorporated.
- Cover the bowl with plastic wrap and let rest in the refrigerator for at least 30 minutes before baking.
- For a long fermentation option: cover the bowl with plastic wrap and let rest in the refrigerator for up to 3 days.
- Preheat the oven to 360°F or 180°C.
- Transfer the rested dough into a glass dish, a baking pan, or a cast-iron pan. You can butter it beforehand if desired.
- Bake for 25 to 30 minutes until the giant cookie is golden.
For informational purposes (approximation for a giant cookie divided into 10 servings, information per serving): Calories: 456 kcal, Fat: 28 g (Saturated fat: 18 g, Polyunsaturated fat: 1.2 g, Monounsaturated fat: 7.2 g, Trans fat: 0 g), Cholesterol: 60 mg, Sodium: 216 mg, Potassium: 88 mg, Carbohydrates: 52 g (Fiber: 2.4 g, Sugars: 34 g), Protein: 4 g, Vitamin A: 400 IU, Vitamin C: 0 mg, Calcium: 24 mg, Iron: 1.6 mg.