Make a giant, gooey chocolate chip cookie baked right in a cast iron skillet, featuring the unique nutty depth of tahini for a satisfying, shareable dessert.
Author:Carla Davis
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 large servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup tahini
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch cast iron skillet or oven-safe pan.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Whisk in the tahini until the mixture is fully combined and creamy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
Fold in the chocolate chips and any optional nuts.
Press the cookie dough evenly into the bottom of the prepared skillet.
Bake for 28 to 35 minutes, or until the edges are set and golden brown, but the center still looks slightly soft and gooey.
Remove the skillet from the oven. Let the cookie cool in the skillet for at least 15 minutes before slicing and serving warm.
Notes
For a dairy-free version, use dairy-free chocolate chips.
If you do not have a cast iron skillet, you can use a 9-inch round cake pan. Adjust baking time slightly if needed.
Serve this best giant chocolate chip cookie warm with vanilla ice cream for a comforting cookie dessert.