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(270)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
270 user ratings
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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.

Anne B

Really sweet and really rich. Too much so for my tastes. Made for a book club get-together-very fun to bring out the warm pan. Tasted much better warm than when it cooled.

Nancy Galster

This cookie is grandparent worthy to share: easy to make and eat! So good!

Ed Mullen

Not sure if we over mixed the ingredients but this came out quite fluffy, like a choc chip cake vs a cookie. The taste was great but it didn’t taste like a cookie in the texture/ consistency. I wonder if everyone thought it was more like cake than a cookie or did we do some step incorrectly?

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