Tahini Brown Butter Skillet Cookie
Makes 1 10” skillet cookie
- 10“ cast iron skillet
- Large mixing bowl
- Small Bowl
- 1 ½ sticks 6oz unsalted butter
- ⅓ cup tahini
- ¾ cup packed dark brown sugar
- ⅓ cup sugar
- 2 eggs
- 1 Tbsp vanilla bean paste or extract
- 1 ¾ cup all purpose flour
- ½ cup oat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- ⅓ cup sesame seeds plus more for topping
- 2 – 4.4 oz bars of white chocolate chopped into chunks, (reserve a few pieces for the top of the cookie)*
- Flake salt for topping if desired
- Ice cream of choice for serving
- Preheat oven to 350ºF.
- In a 10 inch cast iron skillet over medium heat, add butter and melt. Once melted, whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
- Immediately transfer to a large mixing bowl. Set cast iron aside to cool off while you prepare the dough.
- Whisk in tahini and let mixture cool just a bit, about 5 minutes.**
- Add in both sugars and whisk to combine.
- Add in eggs, one at a time, whisking to fully incorporate after each egg. Stir in vanilla and set aside.
- In a small bowl, sift flour, oat flour, baking soda, baking powder, and kosher salt. Whisk in sesame seeds.
- Mix dry ingredients into the wet until just combined. Try not to over mix!
- Fold in white chocolate.
- Transfer dough to the same skillet that you used to brown the butter in, and spread out evenly. Top with a few chunks of white chocolate and a sprinkle of sesame seeds.
- Bake for 30-40 minutes until golden on the edges, but still chewy in the middle.
- Sprinkle with flake salt.
- Let cool slightly in the pan and serve warm with ice cream of choice!
*You can really do any chocolate you’d like! A mix of dark and white chocolate would also be great! **You just need the butter mix to be cool enough so that the eggs don’t start to cook when added.
Tried this recipe?Let us know how it was!