Chocolate Chip-Tahini Skillet Cookie

By Carolina Gelen

Updated Sept. 12, 2025

Chocolate Chip-Tahini Skillet Cookie
Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(171)
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

Advertisement

Ingredients

Yield:4 generous servings
  • 6tablespoons/85 grams unsalted butter
  • ½cup/134 grams tahini
  • ¾packed cup/165 grams light brown sugar
  • ⅓cup/67 grams granulated sugar
  • 2tablespoons vanilla extract
  • 1teaspoon flaky salt, plus more for topping
  • 1large egg
  • 1cup/135 grams all-purpose flour
  • ½teaspoon baking soda
  • ¼cup/44 grams semisweet chocolate chips
  • Vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

820 calories; 42 grams fat; 17 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 102 grams carbohydrates; 5 grams dietary fiber; 67 grams sugars; 12 grams protein; 450 milligrams sodium

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
171 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.

RoxieD

As soon as I saw this recipe I knew I had to make it. Caroline Gelen is wonderful and this sounded similar to the tahini chocolate chip cookie recipe that's also in NYT Cooking. Others have mentioned that recipe. I went through a chocolate chip cookie phase years ago during which I tested many different recipes and that tahini chocolate chip cookie recipe for individual cookies came out by far my favorite. We make it often and keep dough in the freezer for when we want to bake a few at a time rather than a full batch. It's quite different from this recipe. I'd say this one is more for entertaining. The giant cookie and uniqueness of presenting it gooey in the skillet is fun. I don't think it would be as good if baked as individual cookies. There's a unique almost caramely (which makes sense given all the butter and sugar) gooey texture that is part of the joy of the large cookie with different textures at the edge vs underneath and in the center. I personally like the taste and texture of the other tahini cookie better because it seems less sweet and is the perfect chewy type of cookie I love plus has more chocolate. This one would be great for entertaining or scenarios where you want to keep things easy and one pan.

SuzyCakes

Made this vg & gf- and used 1/2 c monk fruit sweetener with 1/2 c coconut sugar, awesome crowd pleaser.

Deborah

This was fun and easy to make. Maybe my oven is off but I baked this for 27 minutes in an iron skillet and the middle did not have a crusty top. Took it out anyway. Stored them overnight and they were delicious: a chewy and rich cookie. . My only disappointment was that the chocolate flavor did not come through. I used Guittard 46% chocolate chips. Next time might try a darker chip since the tahini might overpower a milder chocolate.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.