Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Ingredients

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Yield:4 generous servings

6 tablespoons unsalted butter

½ cup grams tahini

¾ packed cup/165 grams light brown sugar

⅓ cup grams granulated sugar

2 tablespoons vanilla extract

1 teaspoon flaky salt, plus more for topping

1 large egg

1 cup all-purpose flour

½ teaspoon baking soda

¼ cup semisweet chocolate chips

Vanilla ice cream, for serving

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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.

Notes:

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.