Description
Discover the rich, gooey delight of a Chocolate Chip-Tahini Skillet Cookie—a perfectly balanced, easy-to-make dessert combining nutty tahini with melty chocolate chips for a warm, chewy treat. Ready in under 30 minutes, this skillet cookie offers a unique flavor fusion and an irresistible texture with crisp edges and a soft center, perfect on its own or paired with ice cream or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup tahini
Add-ins
- ¾ cup chocolate chips
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Soften the butter slightly to ensure easier mixing and measure out the rest carefully for the best texture.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to ensure even distribution and prevent clumps in the dough.
- Cream Butter and Sugars: Using a hand mixer or stand mixer, beat the softened butter with both brown and granulated sugars until light and fluffy, creating a soft but structured cookie base.
- Add Egg, Vanilla, and Tahini: Mix in the egg, vanilla extract, and tahini into the butter-sugar mixture, blending until smooth and creamy for a rich, nutty flavor infusion.
- Combine Wet and Dry Mixtures: Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined to keep the dough tender and avoid overmixing.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly to create melty pockets of sweetness.
- Bake in a Skillet: Transfer the dough to a greased 8-inch cast-iron skillet or ovenproof pan, spreading it evenly. Bake for 20-25 minutes until the edges are golden and the center is set but still gooey.
- Cool and Serve: Allow the skillet cookie to cool slightly before serving, letting it firm up just enough while staying warm and chewy inside.
Notes
- Room Temperature Ingredients: Use room temperature butter and egg for easier mixing and better texture.
- Quality Tahini: Choose a smooth, high-quality tahini for the best flavor and creaminess.
- Don’t Overbake: Remove from oven when edges are golden but center still jiggles slightly; it will firm up as it cools.
- Even Spreading: Use a spatula to spread dough evenly for uniform baking.
- Chill for Texture: For a thicker cookie, chill the dough briefly before baking.
- Variations: Nut-free version by swapping tahini for sunflower seed butter; vegan adaptation using vegan butter and flax egg; add chopped toasted nuts for crunch; add cinnamon or cardamom for spice; finish with flaky sea salt for sweet-salty contrast.
- Storage: Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for up to 2 months.
- Reheating: Warm leftover slices in microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of skillet cookie
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg