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
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.
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):
380, Fat Calories
18, Saturated Fat
8, Polyunsaturated Fat
3, Monounsaturated Fat
Photo: Scott Phillips