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Double Chocolate-Tahini Skillet Cookie

Scott Phillips

Servings: 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

Nutritional Information

  • 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


  • 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.

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.


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Reviews (4 reviews)

  • user-5088218 | 03/04/2019

    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 !

  • sernst | 06/05/2018

    Very tasty! Rich and complex flavored. Even my picky eight year old was impressed, though he did nite that the tahini made it taste “unusual.” I loved the skillet aspect. You can slice it into slices like a pie.

  • Debo1951 | 04/08/2017

    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!

  • User avater
    hanseata | 04/08/2017

    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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