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Chocolate Chip-Tahini Skillet Cookie

Chocolate Chip-Tahini Skillet Cookie
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The Chocolate Chip-Tahini Skillet Cookie is a warm and irresistible dessert that blends the rich, nutty flavor of tahini with melty chocolate chips. This skillet cookie offers a perfect balance of crispy edges and a gooey center, making it ideal for sharing. Quick to prepare and made with simple pantry staples, it’s a unique twist on a classic cookie that delivers comforting texture and depth of flavor in under 30 minutes.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (plus optional sea salt flakes for topping)

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup tahini
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup chocolate chips (semisweet or bittersweet recommended)

Instructions

  1. Prepare Your Skillet and Oven: Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet with butter or non-stick spray to ensure easy removal and a golden crust.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to evenly distribute the leavening and seasoning.
  3. Cream Butter, Tahini, and Sugars: In a large bowl, beat the softened butter, tahini, granulated sugar, and brown sugar until light and fluffy, creating a moist and tender base with a nutty depth.
  4. Add Egg and Vanilla: Mix in the egg and vanilla extract one at a time, ensuring each is thoroughly combined for a smooth, cohesive batter.
  5. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to maintain a tender crumb without overmixing.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough for gooey chocolate in every bite.
  7. Bake: Spread the dough evenly in the prepared skillet and bake for 18-22 minutes, or until the edges are golden and the center is still slightly soft for perfect chewiness.

Notes

  • Use room temperature butter and egg for smoother mixing and better texture.
  • Remove the cookie from the oven when the center is just set but still soft; it will continue to cook as it cools.
  • Use fresh, well-stirred tahini for best flavor without bitterness or separation.
  • A 10-inch skillet is ideal for even cooking and classic skillet cookie shape.
  • Chilling the dough for 30 minutes before baking can help control spread and improve texture.
  • Optionally, sprinkle flaky sea salt on top immediately after baking to enhance sweetness.
  • Serve with vanilla or salted caramel ice cream or fresh berries for a delightful pairing.
  • Leftovers store well in an airtight container at room temperature for up to 3 days or refrigerated in warm kitchens.
  • Freeze tightly wrapped for up to 2 months; thaw at room temperature before reheating gently.

Nutrition

Keywords: chocolate chip cookie, skillet cookie, tahini dessert, nutty cookie, easy cookie recipe, chocolate chip tahini

Find it online: https://lillysplate.com/chocolate-chip-tahini-skillet-cookie/