Ingredients

The following ingredients have 12 Servings
  • 1 ¼ cups all-purpose flour (may substitute a 1:1 gluten-free baking flour)
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ⅛ tsp. baking soda
  • 8 Tbsp. (4 oz.) coconut oil or vegan butter, softened (may substitute butter if not dairy-free or vegan)
  • ⅔ cup brown sugar, packed
  • 3 Tbsp. non-dairy milk of choice (Increase to 4 Tbsp. if using all-purpose flour)
  • 3 Tbsp. tahini (or nut butter of choice)
  • 1 Tbsp. pure vanilla extract
  • ½ cup dark chocolate chunks + more for pressing into the top
  • Flaky sea salt for garnish

Instruction

  • Preheat the oven to 350℉. Lightly grease a 10-inch cast-iron skillet with cooking spray or butter (or line an 8×8-inch baking pan with parchment paper) and set aside. 
  • In a medium bowl (or the bowl of a stand mixer) combine the softened butter, brown sugar, milk, tahini, and vanilla extract. Using a handheld electric mixer or stand mixer, beat until the mixture is smooth and fluffy. 
  • Add flour, baking powder, salt, and baking soda to the bowl and slowly beat until combined and a very soft dough forms.
  • Fold the chocolate chunks into the dough. 
  • Spread the batter into the prepared skillet or baking pan. 
  • Bake for 24-27 minutes, checking at the 20-minute mark, or until the edges are golden brown, the center is set, and a toothpick inserted in the center comes out clean. 
  • Remove from the oven and sprinkle with flaky sea salt. 
  • Allow cookie to cool in the pan on a wire rack completely if planning to slice into bars or top with ice cream and enjoy warm.