Tahini chocolate chip cookies are good, but skillet tahini chocolate chip cookies are GREAT. If you’ve ever been curious how to make a skillet chocolate chip cookie for two, using tahini, this is it!
This recipe is adapted from David Lebowitz’s recipe, which itself is adapted from Danielle Oron’s recipe – it’s just cut in half in order to fit into this cute 8″ skillet that, yes, you need. It’s really yummy with a few mini scoops of vanilla gelato or vanilla ice cream on top, and also with a sprinkling of flaky salt on top.
How to make a skillet chocolate chip cookies
In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy.
Stop the mixer and scrape down the sides. Add the egg + egg yolk mixture and vanilla, and continue to mix for another minute.
In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chunks until JUST combined. Cover the dough w/ plastic wrap and refrigerate a minimum of 3 hours, recommended 24, up to 48.
Preheat the oven to 350ºF. Press the dough into the skillet and bake for 20 minutes.
Eat while hot!
Recipe for a Skillet Tahini Chocolate Chip CookiePrint
A warm, tahini-y skillet chocolate chip cookie, perfect for date night!
- 4 tablespoons (57g) unsalted butter, at room temperature
- 1/4 cup tahini, well stirred
- 1/4 cup (50) granulated sugar
- 1/4 cup (45g) packed light brown sugar
- 1 large egg, at room temperature, 1 large egg yolk, whisked together, but only use half of the total volume.
- 1 teaspoon vanilla extract
- 75g flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 140g 70% or darker chocolate, chopped
Keywords: Chocolate chip cookies, tahini chocolate chunk cookies, skillet cookie