For the days when you want to use up discard and eat dessert inside of an hour. One skillet, one bowl, no waiting on fermentation of any kind. This is a butter-and-brown-sugar cookie, not a bread, so don't expect it to behave like one.
Preheat the oven to 350°F. In a large bowl, whisk together the melted butter and both sugars until smooth. Whisk in the discard, egg, and vanilla.
Add the flour, baking soda, and salt. Stir with a spatula until just combined, then fold in the chocolate chips. Don't overmix, or the cookie will bake up tough instead of tender.
Spread the dough evenly into a well-buttered 10-inch cast iron skillet. Scatter a few extra chocolate chips and a pinch of flaky salt over the top if you like.
Bake 22 to 25 minutes, until the edges are set and golden and the center still looks slightly underdone. It'll keep cooking from residual heat once it's out of the oven.
Let it sit at least 10 minutes before slicing into wedges. This one is at its best barely warm, with a scoop of vanilla ice cream melting into the cracks.
Want the whole kitchen, not just the recipe?
Create a free account for the Starter Journal, Bake History, Bake Scheduler, and a little AI help every day.
Start Free Today →