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Double Chocolate-Tahini Skillet Cookie

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Serves 8

Tahini (sesame paste) adds a welcome savory element to this brownielike cookie.

  • 1/3 cup tahini (see Tip)
  • 3 Tbs. confectioners’ sugar
  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 1/4 cup Dutch-process cocoa, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. chopped bittersweet chocolate (1/2 cup)
  • 1 Tbs. plus 1 tsp. toasted sesame seeds
Tip:
For best results, choose an untoasted or lightly toasted tahini, such as Lieber’s or Whole Foods 365 Everyday Value. A deeply roasted tahini, such as Joyva, can overwhelm the flavor of the cookie.

Position a rack in the center of the oven and heat to 325°F.

In a small bowl, stir the tahini and confectioners’ sugar until combined. Set aside.

In a large bowl, combine the butter and the two sugars, and stir until smooth. Add the egg and vanilla, and stir until smooth. Add the flour, cocoa, baking soda, and salt, and stir to combine. Fold in the chocolate and 1 Tbs. of the sesame seeds. Transfer to a heavy-duty 8-inch ovenproof skillet, and smooth the top.

Dollop the tahini mixture on top of the cookie dough, and swirl together with the tip of a knife. Evenly sprinkle the remaining 1 tsp. sesame seeds on top. Bake until the tahini no longer looks wet and the top cracks a bit, 35 to 38 minutes. Let cool slightly before serving.

Variations

Mini Skillet Cookies: Use mini (3-1/2 inch) cast-iron skillets for making individual servings. Divide the batter among 8 pans, and bake on a rimmed baking sheet for easy handling. They’ll be done about 10 minutes sooner than an 8-inch cookie. The addition of the tahini may make the batter overflow the pan a bit. It won’t look perfect, but the resulting crisp edges taste great.

nutrition information (per serving):
Calories (kcal): 380, Fat Calories (kcal): 170, Fat (g): 18, Saturated Fat (g): 8, Polyunsaturated Fat (g): 3, Monounsaturated Fat (g): 5, Cholesterol (mg): 45, Sodium (mg): 170, Carbohydrates (g): 53, Fiber (g): 2, Sugar (g): 29, Protein (g): 6

Photo: Scott Phillips

I thought this was truly nasty. I didn't care for the flavor of either the chocolate cookie or the tahini drizzle. In particular, the chocolate wasn't really chocolate-y. It just tasted weird. If you want to make something delicious with chocolate and tahini, try Salted Tahini Chocolate Chip cookies at NYtimescooking.com. They're really delicious!

I really liked the taste of this skillet "cookie". But it is a brownie, not a cookie, and baking it in a cast-iron skillet has no advantage over using a cake pan. On the contrary: even though I slightly under-baked it, so that the center was moist and fudgy, the rim turned out thick, dry and hard. I would make it again, but without the "gimmicky" skillet baking.

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