Chocolate Chip-Tahini Skillet Cookie Recipe
Introduction
This Chocolate Chip-Tahini Skillet Cookie combines the nutty richness of tahini with classic chocolate chips for a unique twist on a beloved treat. Baked in a skillet, it forms a crisp golden crust with a soft, chewy center—perfect for sharing warm with vanilla ice cream.
Ingredients
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (134 grams) tahini
- 2 tablespoons vanilla extract
- 1 large egg
- 3/4 packed cup (165 grams) light brown sugar
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon flaky salt, plus more for topping
- 1 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup (44 grams) semisweet chocolate chips
- Vanilla ice cream, for serving
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the cookie.
- Step 2: Place a 9-inch ovenproof skillet (cast-iron or stainless steel) over high heat. Add the butter and stir until it melts completely.
- Step 3: Remove the skillet from heat and place it on a cool, heat-resistant surface. Immediately add tahini, light brown sugar, granulated sugar, vanilla extract, and 1 teaspoon flaky salt. Stir with a silicone spatula until well combined.
- Step 4: Let the batter cool to lukewarm before adding the egg. Then stir vigorously to incorporate the egg fully.
- Step 5: Add the flour to the skillet and sprinkle the baking soda on top. Mix thoroughly until no dry flour remains.
- Step 6: Stir in most of the chocolate chips, reserving a few for topping. Spread the cookie dough evenly to the edges of the skillet. Scatter the reserved chocolate chips on top and finish with a sprinkle of flaky salt.
- Step 7: Bake the cookie for 17 to 20 minutes until the top forms a golden crust.
- Step 8: Let the cookie rest for 5 minutes after baking. Scoop portions into bowls and serve warm with a scoop of vanilla ice cream.
Tips & Variations
- Use a well-seasoned cast-iron skillet for even heat distribution and easy release.
- For a nuttier flavor, toast the tahini lightly before mixing.
- Swap semisweet chocolate chips with dark or milk chocolate based on your preference.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
- If you don’t have flaky salt, use a pinch of kosher salt instead for seasoning.
Storage
Store leftover cookie covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate up to 5 days. Reheat gently in a low oven or microwave until warmed through. Best served warm with ice cream or whipped cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cookie without tahini?
While tahini adds a unique nutty flavor and richness, you can substitute it with smooth peanut butter or almond butter for a different but tasty variation.
What size skillet should I use?
A 9-inch ovenproof skillet works best to achieve the right thickness and even baking. Using a different size might affect the baking time and texture.
PrintChocolate Chip-Tahini Skillet Cookie Recipe
This Chocolate Chip-Tahini Skillet Cookie is a delightful twist on the classic cookie, combining the nutty, creamy flavor of tahini with rich semisweet chocolate chips baked to golden perfection in a skillet. Perfectly chewy with a crisp top, it’s served warm with vanilla ice cream for an indulgent treat ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter and Tahini Mix
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (134 grams) tahini
- 2 tablespoons vanilla extract
- 1 large egg
Sugars and Seasonings
- 3/4 packed cup (165 grams) light brown sugar
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon flaky salt, plus more for topping
Dry Ingredients
- 1 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking soda
Add-ins and Serving
- 1/4 cup (44 grams) semisweet chocolate chips
- Vanilla ice cream (for serving)
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the skillet cookie.
- Melt butter: Place a 9-inch ovenproof skillet, preferably cast-iron or stainless steel, over high heat. Add the butter and stir continuously until it melts completely.
- Mix wet ingredients: Remove the skillet from heat and place it on a heat-resistant surface. Immediately add tahini, light brown sugar, granulated sugar, vanilla extract, and flaky salt into the skillet. Stir with a silicone spatula until the mixture is uniform. Allow the batter to cool to lukewarm before adding the egg, then vigorously stir to fully incorporate the egg.
- Add dry ingredients and chocolate chips: Sprinkle the flour into the skillet, followed by the baking soda on top. Mix thoroughly until there are no dry flour spots left. Fold in most of the chocolate chips, reserving a few for topping. Evenly spread the cookie dough to the edges of the skillet, then scatter the reserved chocolate chips on top and add a final sprinkle of flaky salt.
- Bake and serve: Place the skillet in the preheated oven and bake for 17 to 20 minutes until the top forms a golden crust. Once baked, let the cookie rest for 5 minutes before serving. Scoop portions into bowls and accompany with a scoop of vanilla ice cream while warm.
Notes
- Use an ovenproof skillet such as cast-iron or stainless steel for even heat distribution and safe oven use.
- Letting the dough cool before adding the egg prevents scrambling and ensures a smooth batter.
- The flaky salt sprinkled on top creates a nice contrast to the sweetness and enhances the flavors.
- Serving with vanilla ice cream creates a delicious warm-cold combination that complements the cookie’s texture.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
Keywords: Chocolate chip skillet cookie, tahini cookie, skillet dessert, easy chocolate chip cookie, warm cookie with ice cream
