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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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 !
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review