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SKILLET TAHINI, PISTACHIO, ROSE, WHITE CHOCOLATE COOKIE

The name says it all.... so many flavors come together in this recipe perfectly like they were meant to be together. There's also my favorite aspect in a dish, which is different textures. So let's start with the base of this cookie, TAHINI. Tahini is a Middle Eastern and Mediterranean condiment made from toasted sesame seeds. It’s vegan, gluten-free, tastes nutty, and is simply a staple in every Middle Eastern home. It is a versatile ingredient that is used both in savory and sweet dishes. It makes this cookie sophisticated with a more grown up flavor. The white chocolate chips give the cookie a milky sweetness, balancing the lightly roasted and slightly bitter sesame tahini paste flavor. The pistachios add a light, nutty crunch to the mix. The touch of the rose petals adorn the cookie with an earthy, floral finale. The colors come together like a bouquet of pink and white roses with a hint of their green leaves. The delicate balance of colors, flavors and textures of this skillet cookie are a perfect ratio of goodness. For an ideal ending, add a scoop of your favorite ice cream and enjoy.

Ingredients:

  • 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, room temperature

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/2 cup tahini

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon rose extract

  • 1 cup white chocolate chips

  • 1/2 cup raw pistachios, shelled

  • 1 1/2 tablespoons dried rose petals, edible

Directions:

  1. Preheat oven to 350 degrees F.

  2. Coat a 10" cast iron skillet with 1 tablespoon of unsalted butter and set aside.

  3. Combine flour, baking powder, baking soda, and salt together in a bowl and whisk to combine.

  4. 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.

  5. Add the tahini and whip together for about a minute, scrape the sides of the bowl down again.

  6. Crack the egg into a liquid measuring cup, add the vanilla and rose extract. Slowly add to the sugar mixture and blend until fully incorporated. Scrape the sides of the bowl down.

  7. With the mixer on a low speed, gradually add the dry ingredients.

  8. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.

  9. Stir in the white chocolate chips, pistachios, and rose petals until evenly distributed. Reserve a bit of each to sprinkle over the top while baking.

  10. Transfer the cookie dough into the prepared cast iron skillet and gently press the dough evenly into the pan.

  11. Place the skillet in the oven and bake until cookie is golden brown and edges are set, about 20 minutes.

  12. 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.

  13. Remove from oven and allow to cool for about 20-30 minutes before serving. Slice and serve warm with your favorite ice cream.


Recipe Note:

This recipe can be easily turned to individual cookies. Just scoop the dough with a scooper to tablespoon and bake at 350 degrees F on a lined baking sheet for 8-10 minutes. You can then make gorgeous cookie sandwiches.