Description
A sophisticated tahini skillet cookie layered with rich flavors and lush textures, bejeweled with creamy white chocolate chips, crunchy whole pistachios and sprinkled with a delicate kiss of rose petals.
Ingredients
Units
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter + 1 tablespoon (- at room temperature)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup tahini
- 1 large egg (- at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rose extract (- optional)
- 1 cup white chocolate chips
- 1/2 cup raw pistachios (- shelled)
- 1 1/2 tablespoons dried rose petals (- culinary grade)
Instructions
- Preheat oven to 350°. Coat a 10" cast iron skillet with 1 tablespoon of unsalted butter and set aside.
- Combine the flour, baking powder, baking soda and salt together in a bowl and whisk to combine.
- Using a stand mixer with the paddle attachment, blend together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl down a couple of times with a spatula.
- Add the tahini and and cream together for about a minute, scrape the sides of the bowl down again.
- Crack the egg into a liquid measuring cup, add the vanilla and rose extract (if using). Slowly add to the sugar mixture and blend until fully incorporated. Scrape the sides of the bowl down.
- With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
- Stir in the white chocolate chips, pistachios and rose petals until evenly distributed. *Optionally, reserve a bit of each to sprinkle over the top while baking for an extra pretty presentation.
- Transfer the cookie dough into the prepared cast iron skillet and gently press the dough evenly into the pan.
- Place the skillet in the oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. *Optionally, sprinkle the remaining handful of white chocolate chips, pistachios and rose petals over the top of the cookie during the last few minutes of baking for an extra pretty presentation.
- Allow to cool for about 20-30 minutes before diving in. Slice and serve warm with your favorite ice cream.
Notes
This recipe can be easily adapted to individual cookies, just scoop the dough with a 2 TB size cookie scoop and bake at 350° F on a lined baking sheet for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Cookie