Dessert

Chocolate Chip-Tahini Skillet Cookie Recipe

ByMariam Harutyunyan November 27, 2025November 27, 2025

Introduction

This Chocolate Chip-Tahini Skillet Cookie is a delightful twist on a classic treat, combining nutty tahini with rich chocolate chips for a uniquely delicious flavor. Baked right in the skillet, it’s perfect for sharing warm and gooey with a scoop of vanilla ice cream.

A large round cookie baked in a cream-colored skillet with pale pink handles, featuring a golden-brown top embedded with scattered dark chocolate chips and a few flakes of coarse salt, with a missing large section showing the thick, soft interior; a silver spoon rests inside the skillet with some cookie crumbs and melted chocolate on it. Next to the skillet is a white bowl with a portion of the cookie topped with a scoop of creamy white vanilla ice cream, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (85 grams) unsalted butter
1/2 cup (134 grams) tahini

3/4 packed cup (165 grams) light brown sugar
1/3 cup (67 grams) granulated sugar

2 tablespoons vanilla extract
1 teaspoon flaky salt, plus more for topping

1 large egg
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.

Step 2: Place a 9-inch ovenproof skillet over high heat. Add the butter and stir until fully melted.
Step 3: Remove the skillet from heat and transfer it to a cool surface like a trivet or heat-resistant countertop. Stir in the tahini, light brown sugar, granulated sugar, vanilla extract, and flaky salt with a silicone spatula until combined. Let the batter cool to lukewarm, then add the egg and stir vigorously to incorporate.
Step 4: Add the flour to the batter, sprinkle the baking soda on top, and mix until no dry spots remain. Fold in the chocolate chips, reserving a few. Spread the dough evenly in the skillet, pressing it to the edges. Scatter the reserved chocolate chips on top and sprinkle with additional flaky salt.

Step 5: Bake for 17 to 20 minutes, or until a golden crust forms on top. Allow the cookie to rest for 5 minutes before scooping onto plates and serving with vanilla ice cream.

Tips & Variations

For extra nuttiness, toast the tahini briefly before mixing it in.
Use a cast-iron skillet for even heat distribution and a crispier crust.

Substitute chocolate chips with chunks of your favorite chocolate for varied texture.
Try sprinkling flaky sea salt on top right before serving to enhance the chocolate flavor.

Storage

Store any leftover cookie loosely covered at room temperature for up to 2 days. To reheat, warm gently in a low oven (about 300°F) for 5–7 minutes to regain a soft, melty texture. This cookie is best enjoyed fresh but can also be frozen for up to a month wrapped tightly in foil and plastic wrap; thaw before reheating.

How to Serve

A thick, golden-brown chocolate chip cookie with a rough, uneven surface fills a black cast iron skillet. The cookie has many layers of melted chocolate chunks and chips scattered densely across the surface, creating dark brown spots of glossy and slightly melted textures. The cookie dough around the chocolate is soft and fluffy with cracked, crisp edges. The cast iron skillet edge frames the cookie, contrasting with the warm colors of the baked dough and rich chocolate pieces. The photo is set on a white marbled texture that adds a light, clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy tahini instead of smooth?

Smooth tahini works best for an even texture, but if you only have crunchy tahini, it will add a nice bit of texture and flavor variation to the cookie.

What if I don’t have an ovenproof skillet?

If you don’t have an ovenproof skillet, you can bake the cookie dough in a similarly sized baking dish or pie pan. Just be sure to watch the baking time as it may vary slightly.