Tahini (sesame paste) adds a welcome savory element to this brownielike cookie.
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.
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.
This was terrific! So easy and had a complex flavor from the tahini and toasted sesame seeds. I used droste dutched cocoa, lindt bittersweet chocolate and ziyad tahini. I used a 9" cast iron skillet and cooked it for 32 minutes. The edges were soft and chewy and the center was fudgy. Good vanilla ice cream made it even better.
The leftovers are perfect after microwaving briefly.
After reading a couple of the reviews here I was hesitant to try this. Especially since I was making dessert for a group of serious "foodies". But it was fabulous and everyone loved the complex flavor. I'm guessing maybe others here did a few shortcuts on the recipe. Definitely used dutch-pressed cocoa.. there is a big difference to regular cocoa. And do NOT use deep roasted tahini ! And the cast iron pan, as with almost every other dish, is always the better option !
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