Halva Chocolate Chip Skillet Cookie
I didn't quite understand the validity of a skillet cookie. I mean, can't you just dump dough on a parchment-lined baking sheet and scoop the big, round cookie up with a spatula? It's basically the same as baking it in a skillet. But nope, trust me, it is not. I'll tell you why. Because you're not supposed to bake it all the way through. You're meant to leave the middle just barely undercooked so that you can top it with all the creamy, sweet ice cream and chocolate you want. Then you get to scoop everything neatly with a spoon because you have the edges of the skillet for support. And finally you bite into a glorious spoonful that's both cold and warm, gooey yet chewy. Plus, it feeds a crowd. It's genius. The whole baking the cookie in the skillet. I wish I hadn't been so skeptical.
After that initial revelation, I showed off my first skillet cookie on Instagram. A minute later, I got a request for a gluten free version. I generally don't bake gluten free since I figure dessert is a "sometimes" food that should be made just as it's intended. But this skillet cookie is very forgiving. It doesn't depend on the protein for structure, so using your favorite gluten free mix works. I'll even use almond meal or almond flour if I wanted it grain free.
Let's talk about the cookie's real asset. Halva + tahini. They add an incredible sweet nuttiness that's subtle yet does not go unnoticed. I've tucked halva in a lot of desserts, but here it blends in beautifully with the texture of the cookie. The cookie is also dairy free and if you insist, swap the sugar for coconut sugar, virtuous one.
Halva Chocolate Chip Skillet Cookie
makes 1- 8inch cookie
Ingredients
½ cup coconut oil
⅔ cup brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
½ cup sesame paste (tahini)
1 large egg
1 ½ cups gluten free flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup chocolate chunks
¼ cup crumbled halva
A pinch of Maldon salt
Toppings: vanilla ice cream, chopped chocolate, nuts, etc.
Directions
Preheat oven to 350F. In a medium mixing bowl, mix the oil and sugars until well incorporated. Add the vanilla and sesame paste and mix well to combine. Whisk in the egg until fully incorporated. Pour the flour, baking soda and sea salt and mix. Stir in the chocolate chunks and pour into an 8 inch skillet. Top with the crumbled halva and bake for 10-12 minutes, or until the edges are browned and the center is just set. Remove from the oven and allow to cool a few minutes before topping with ice cream and digging in with a spoon.
