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
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.
Serving Size:1 bar/wedge (pan cut into 12 bars)
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