Chocolate Chip
2 recipes found
Chocolate Chip-Tahini Skillet Cookie
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. While this cookie is best served warm, right after baking, the leftovers are delicious eaten like cereal with ice-cold milk, or chopped and sprinkled over a sundae.
Vegan Gluten-Free Chocolate Chip Cookies
These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead.