Chocolate Chip-Tahini Skillet Cookie

By Carolina Gelen

Updated September 11, 2025

  • Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(284)
Comments
Read comments

With no need to pull out a stand mixer, shape or chill the dough, this tahini skillet cookie makes a quick, crowd-pleasing dessert that’s a sweet solution for casual, last-minute gatherings. For minimal cleanup, the cookie dough comes together directly in the skillet. An inviting, nutty aroma floods the kitchen when the tahini hits the skillet and the sugars are stirred in. (For a toastier taste, allow the melted butter to foam and develop brown specks.) Once the egg and the dry ingredients are incorporated, it’s bake time. The cookie will develop two separate layers in the oven: a crispy, crackly cookie on top, and a soft, gooey, half-baked bottom. Scoop the warm cookie into serving bowls and top with a generous dollop of vanilla ice cream. While this cookie is best served warm, right after baking, the leftovers are delicious eaten like cereal with ice-cold milk, or chopped and sprinkled over a sundae.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 generous servings

  • 6 tablespoons/85 grams unsalted butter

  • ½ cup/134 grams tahini

  • ¾ packed cup/165 grams light brown sugar

  • ⅓ 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

  • ½ teaspoon baking soda

  • ¼ cup/44 grams semisweet chocolate chips

  • Vanilla ice cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

102 grams carbs; 99 milligrams cholesterol; 820 calories; 14 grams monosaturated fat; 9 grams polyunsaturated fat; 17 grams saturated fat; 42 grams fat; 5 grams fiber; 450 milligrams sodium; 12 grams protein; 67 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 375 degrees.

  2. Step 2

    In a 9-inch ovenproof (cast-iron or stainless steel) skillet over high heat, add the butter and stir until melted.

  3. Step 3

    Remove the skillet from the heat and immediately transfer to a cool surface, like a trivet or heat-resistant countertop. Add the tahini, brown sugar, granulated sugar, vanilla extract and salt. Stir, using a silicone spatula, until combined. When the batter has cooled to lukewarm, add the egg and vigorously stir to incorporate it.

  4. Step 4

    Add the flour, sprinkle the baking soda on top, then mix everything together until there are no dry flour spots. Stir in the chocolate chips, saving a few to sprinkle on top, and spread out the cookie dough until it reaches the sides of the skillet. Scatter the reserved chocolate chips on top and top with a sprinkle of flaky salt.

  5. Step 5

    Bake for 17 to 20 minutes, until a golden cookie crust forms on top. Allow the cookie to rest for 5 minutes, then scoop among serving bowls and pair with a scoop of ice cream on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
284 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nina

This is the best and easiest cookie I've made!! I used King Arthur measure for measure gluten free flour and it worked great

alicia

@Nina I had a tahini chocolate chip cookie in my “before GF time” which made me swoon. Very excited to see this recipe and my first question was…will it work with GF flour?

JJ

@JM Julia Moskin has a recipe on this website NYT Cooking for Salted Tahini Chocolate Chip cookies. It has over 6000 5-star ratings.

Anonymous

I used an enameled cast iron pan like the picture and couldnt get the cookie to bake all the way through even after 30 minutes. Gooey and halfbked int the worst combination for a cookie however the salt might be a little much. Makes you incredibly thirsty after eating

mam-p

Super delicious! I made a few changes (which I do not normally do the first time with a new recipe): (1) TRIPLED the chocolate quantity! (2) used dark chocolate chips instead of semi-sweet ones; (3) used an 8" skillet for a half-recipe even though its area (50 square inches) is nowhere near as small as half of the area of the 9" skillet (64 square inches) specified for a full recipe. The cookies turned out perfect!!! A real keeper!

wildwoods

For those who can’t pass up a chance to use browned butter: I’ve found you need to increase the weight by roughly 40% as so much is lost in the browning process. I started with 115g, deeply browned it, and ended up with 87g for the recipe. I made this in a bigger pan and it still turned out beautifully, perhaps with a higher crisp to chewy ratio.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.