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(206)
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
  • 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.

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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
206 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.

Lily

This may have been my oven, but no matter how long I baked this for it never cooked all the way through.

Kel B

What an awesome dessert for a weeknight dinner with friends! I put it in the oven as we sat down to our dinner. One time to get up from the table to take it out and let it rest. So good, comforting, and impressive, served warm with ice cream! Seconds were had! The leftovers are just as crave-able!

Stephanie

cut the sugar in half, added pecans, and had slightly less tahini. it still turned out delicious! this is way easier than making traditional cookies.

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