Ingredients: 

Cookie Dough Base:

• 100g salted butter, room temperature
• 1/2cup light brown sugar
• 1/4 cup granulated sugar
• 1 eggs
• 1/2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2tsp baking soda
• 1 1/4 cups all purpose flour

 For Chocolate Chip Topping:

• 1/2 cup milk chocolate chips
• 1/4 cup sliced in half Lindt Lindor milk chocolate
• Sea salt (to garnish)

Caramel Sauce:

• 1/2 cup granulated sugar
• 2 tbsp. cup water
• 1/2 can cream

(Add sugar and water in a pan and simmer till golden, stirring occasionally. Next, stir in cream and remove off the heat).

 For Halawa Tahiniya Topping:

• 1/2 cup white chocolate chips
• 1/4 cup Halawa
• 1/4 cup pistachio spread
• Sea salt (to garnish)

 Instructions:

1. Preheat oven to 350°F. Grease one 10 inch skillets with butter, or nonstick spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar and granulated sugar on medium speed for 2 minutes.
3. Add in the eggs, vanilla, salt and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
4. Turn the mixer to low and add flour, mixing for 30 seconds or until just combined.
5. Depending on your preferred skillet stir in the white chocolate chip or milk. Set the dough aside.

For The Chocolate Skillet:

• Swirl the caramel if desired, too the skillet with Lindt chocolate and sea salt.

For Halawa Skillet:

• incorporate Halawa & pistachio spread into the cookie dough sporadically and top with sea salt.
• Place the cookie in a 175c oven for 25 minutes if baked in a clay dish or for 10 minutes if served in a metal pie tin or a skillet pan.
• Allow the cookie dough to cool for 20 minutes in the pan before serving. Eat right out of the skillet, or scoop into bowls and top with ice cream. 

Serve & Indulge!

@indulgethyself