We featured this cookie in our Curries, Cocktails and Cookies class. Anne called it a Pizookie (pizza/cookie.) Had we baked it in a pizza pan (which you totally can) then the name would have been appropriate. Turns out, Anne just wanted to say “Pizookie” multiple times in a roomful of people. You are welcome to do that as well. So, Pizookie, pan cookie, skillet cookie- call it what you’d like. What’s important is that you make them because when you do, you’ll fall in love.
Cook Time:
35 min.Rating
Loading...| 1 stick unsalted butter at room temp | |
| 1/2 cup tahini, well stirred | |
| 1/2 cup granulated sugar | |
| 1/2 cup packed light brown sugar | |
| 1 tsp sea salt | |
| 1 tsp Pure Vanilla Extract | |
| 1 tsp Pure Maple Extract | |
| 1 egg | |
| 1 egg yolk | |
| 1 cup plus 2 Tbl flour | |
| 3/4 tsp baking soda | |
| 2 cups semisweet chocolate chips | |
| Fleur de Sel for sprinkling on top of the cookies |
| 1. | Preheat oven to 325°F. |
| 2. | Using a stand mixer, beat the butter, tahini, granulated sugar, brown sugar, sea salt and extracts on medium speed for 2 to 3 minutes, until fluffy. Scrape down the sides and add the egg and yolk. Mix for another minute. Scrape down the sides. |
| 3. | Add in the flour and baking soda on low speed, just until combined. Add in the chocolate chips and mix until combined. |
| 4. | Press dough into a 12-inch cast-iron skillet. (Our cast iron skillet was 8 inches so we scooped out ten Tablespoon-sized cookies from the batter and baked them as individual cookies so as to not pile up too much dough in the skillet.) |
| 5. | Bake for 20-25 minutes. Check after 17 minutes. The dough should be brown along the edges and pulling away from the sides. The cookie rose a bit at the edges and was flatter and a bit gooey in the center. |
| 6. | We cut them into wedges and served them warm with vanilla ice cream. Pizookie! |
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