Tahini Chocolate Chip Skillet Cookie with Sesame Seeds

Why You’ll Love This Recipe

• Chewy center, crisp caramelized edges, and dramatic pools of melted dark chocolate.
• Tahini adds deep, nutty sesame richness without making the cookie heavy or greasy.
• One skillet, minimal cleanup, and no scooping individual cookies.
• Perfect for sharing warm at the table with a quick sprinkle of sesame and flaky salt.

Grocery List

• Produce: Optional: 1 orange for zest (variation)
• Dairy: Unsalted butter; 1 large egg
• Pantry: Tahini; all-purpose flour; dark brown sugar; granulated sugar; baking soda; fine sea salt; flaky sea salt; dark chocolate bars (60–72% cacao); white sesame seeds; black sesame seeds (optional); vanilla extract

Full Ingredients

For the skillet cookie

• 8 tbsp (113 g) unsalted butter
• 1/2 cup (120 g) well-stirred tahini (unsweetened, unsalted)
• 3/4 cup (150 g) packed dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt (reduce to 1/2 tsp if using salted tahini)
• 7 oz (200 g) dark chocolate (60–72%), chopped into 1/2-inch chunks, divided (6 oz for batter, 1 oz for topping)
• 1 tbsp white sesame seeds, plus 1 tsp black sesame seeds (optional), for toasting

For finishing

• Flaky sea salt, to taste
• Optional: 1–2 tsp extra tahini for a light drizzle

Step-by-Step Instructions

Step 1: Preheat and prepare the skillet

Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 10-inch cast-iron skillet. For extra insurance, line the bottom with a round of parchment and lightly butter the parchment, then set the skillet aside.

Step 2: Toast the sesame seeds

Set the empty skillet over medium heat and add the white sesame seeds (and black, if using). Toast, stirring frequently, until fragrant and just turning golden, 2–3 minutes. Transfer to a small bowl to cool. Wipe out any stray seeds from the skillet if needed.

Step 3: Brown the butter

In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn deep golden and smell nutty, 4–6 minutes. Pour the browned butter and all the browned bits into a large mixing bowl and cool for 3 minutes so it does not scramble the eggs.

Step 4: Whisk the wet ingredients

Add the brown sugar, granulated sugar, and tahini to the warm browned butter. Whisk until thick and glossy, about 30–45 seconds. Whisk in the egg, then the egg yolk, followed by the vanilla, until the mixture is smooth and slightly lightened.

Step 5: Combine dry ingredients

In a separate bowl, whisk the flour, baking soda, and fine sea salt. Add this dry mixture to the wet ingredients and fold with a spatula just until the flour disappears and no dry patches remain. Do not overmix.

Step 6: Add chocolate and load the skillet

Fold 6 oz (170 g) of the chopped dark chocolate into the dough. Scrape the dough into the prepared skillet and press into an even layer. Scatter the remaining 1 oz (30 g) chopped chocolate over the surface for dramatic puddles, then sprinkle the toasted sesame seeds evenly over the top.

Step 7: Bake to chewy perfection

Bake for 22 minutes, until the edges are set and caramelized but the center still looks slightly soft and glossy. The cookie will continue to set as it rests, keeping the middle chewy.

Step 8: Finish and rest

Remove from the oven and immediately sprinkle with flaky sea salt. Optionally drizzle 1–2 teaspoons of tahini across the warm surface. Let the skillet cookie rest for 10 minutes before slicing or spooning portions from the pan. Serve warm.

Pro Tips

• Use high-quality dark chocolate bars (not just chips) and chop them for those glossy puddles; mix sizes for texture.
• Stir tahini well before measuring. If your tahini is salted, reduce the fine salt slightly.
• Do not overbake. Pull the cookie when the center still looks a touch underdone for the chewiest texture.
• Weigh ingredients if possible for consistency; tahini and flour compact differently by volume.
• Cast-iron varies. If your skillet is very dark and heavy, check doneness at 20 minutes since it retains more heat.

Variations

• Espresso–sesame: Whisk 1 tsp instant espresso powder into the browned butter for a mocha note that amplifies the chocolate.
• Orange–tahini: Add 1 tsp finely grated orange zest with the vanilla; the citrus lifts the sesame and chocolate beautifully.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose baking blend by weight (190 g). Bake time may vary by 1–2 minutes.

Storage & Make-Ahead

Cover leftovers and store at room temperature for up to 2 days, or refrigerate up to 5 days. Rewarm slices in a 300°F (150°C) oven for 5–7 minutes to revive the edges and soften the center. To make ahead, press the dough into the skillet, cover tightly, and refrigerate up to 24 hours; bake straight from the fridge, adding 1–2 minutes. For longer storage, press the dough into a parchment-lined skillet, freeze until solid, then lift out and wrap well; freeze up to 2 months. Bake from frozen in the skillet at 350°F (175°C) for 25–28 minutes.

Nutrition (per serving)

Approximate for 1 of 8 servings: 540 calories; 28 g fat; 60 g carbohydrates; 7 g protein; 3 g fiber; 220 mg sodium.