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Tahini and Cranberry Whole Wheat Skillet Cookie

Author: Bake from Scratch, Volume Two by Brian Hart Hoffman


  • ¾ cup unsalted butter, softened to room temperature, plus more for greasing pan
  • ½ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • cup tahini
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup dark chocolate morsels/chunks
  • 1 cup fresh cranberries
  • Flaky sea salt, for garnish


  • Preheat your oven to 350℉. Grease a 10-inch cast-iron skillet with butter or cooking spray.
  • Add butter, both sugars, and tahini to your stand mixer bowl and fit with a paddle attachment. Beat on medium speed until fluffy, 3 to 4 minutes. Scrape the sides of the bowl, then beat in eggs one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add the flour mixture, beating until combined. Shut off the mixer and fold the chocolate and cranberries into the dough gently but thoroughly with a spatula. Spread the dough in the prepared skillet.
  • Bake for 35 to 40 minutes. Remove from the oven and immediately sprinkle with sea salt. Let cool slightly, or cool to room temperature. You can serve it in warm scoops with ice cream, or sliced in neat wedges or chunks after it cools to room temperature.


Recipe is sourced from Bake from Scratch, Volume Two by Brian Hart Hoffman. It’s pretty straightforward. I will note that if you want neat slices or chunks for serving the cookie, you MUST let it cool completely first. Be sure you do not use a mixer for the final step of incorporating the chocolate chunks and cranberries. You want to keep those cranberries whole and not broken and streaking through the cookie dough. You might be a tad skeptical of the recipe using all whole wheat flour, since many whole wheat whatever recipes cut it with all-purpose white flour. But here it’s not a typo or a mistake. Don’t be tempted to mix your flours here. You want that earthiness. Another bonus: whole wheat flour is higher in fiber and thus far more filling than white flour, so you will fill up much faster on this cookie and ultimately consume less calories. Or something. Enjoy!