Servings: 8
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.
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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.
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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