Chocolate Chip Skillet Cookie with Tahini Swirl

Is there anything more comforting than tucking into a warm skillet cookie with ice cream melting into the gooey chocolate? Yes, when you add a swirl of peanut butter or, in this case, a dollop of sweet tahini. The nutty taste of the sesame seeds blends with the sweetness of the cookie but adds an additional layer of flavor.

Tahini is incredibly versatile. It's just a paste made of sesame seeds and can be used either sweet or savory. Basically, whatever you can do with peanut butter, you can also do with tahini. I love it as a dip for pita bread, as the creamy element in a salad dressing or as an ingredient in chocolate chip cookies.

Because more is more, I also sprinkled some crumbled havah on top of the ice cream. It's optional but, hey, why not? Halvah is a Middle Eastern fudge-like candy made from tahini, sugar, spices and nuts. It has a flaky texture and addictive flavor. Check the international aisle of the grocery store or Amazon if you want to try it. Either way, cold creamy ice cream, warm gooey cookie...pass the spoon. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

Chocolate Chip Skillet Cookie with Tahini Swirl

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Recipe for individual skillet chocolate chip cookies with a sweet tahini swirl and topped with ice cream and halvah candy.

Ingredients

For the Cookie Base:

• 3/4 Cup granulated sugar
• 1 Stick (8 tablespoons) unsalted butter, at room temperature
• 1 Egg
• 1 Teaspoon vanilla
• 1 Cup all-purpose flour
• 1 Teaspoon baking power
• 1/2 Teaspoon salt
• 1 Cup semi-sweet chocolate chips

For the Tahini Swirl:

• 1/4 Cup tahini (sesame paste)
• 1/4 Cup powdered sugar
• 3 Tablespoons milk
• Pinch of salt

Instructions

1. Pre-heat the oven to 350 degrees.
2. Cream together the granulated sugar and unsalted butter using a hand or stand mixer until the mixture has lightened in color. Beat in the egg.
3. Sift together the all-purpose flour, baking powder and salt. Add the dry ingredients into the wet and mix just until incorporated. Stir in the chocolate chips.
4. Pour the batter into four 4" skillets.
5. In a small bowl, combine the tahini, powdered sugar, milk and salt. Scoop a quarter of the mixture on top of each skillet and, using a butter knife, swirl it into the batter.
6. Bake for 25 - 30 minutes, depending on how gooey you like it, and serve warm topped with ice cream and crumbled halvah candy.

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