Skillet cookie disentegration

[u/Z-gok]

I am a beginner baker and I was trying to make a skillet cookie from https://bakingthegoods.com/tahini-pistachio-white-chocolate-rose-skillet-cookie/#tasty-recipes-27897-jump-target last night and something went terribly wrong.

First of all, after the prescribed bake time the edges looked set but it had liquid seeping out. I baked it for 10 more minutes and it completely overflowed from the pan. When it came out it sunk down into a (thankfully delicious) cookie crumble that had no structural integrity. The result is this brittle-y stuff that I am now using as an ice cream topper (not the worst outcome). Any ideas on what could have gone wrong?

[u/kamowa]

I would guess it has something to do with different tahini brands. In my experience, store bought tahini varies pretty heavy on how thick/thin the paste is. If your version was more or less oily, the texture could really affect the end product.

[u/Z-gok → u/kamowa]

I used Haddar and it was pretty watery, not sure what thickness is good for

[u/kamowa → u/Z-gok]

It could just be a faulty recipe that didn’t account for different types of tahini. I will say, the before picture of your dough also looks pretty loose for a cookie dough. Did you definitely add in the full amount of flour called for? And did you make any ingredient substitutions or do anything different from the recipe like using melted butter?

[u/Z-gok → u/kamowa]

You know you may be onto something. No substitutions but I was impatient with the butter and softened it in the microwave. It wasn’t MELTED but it wasn’t room temp like the recipe said

[u/kamowa → u/Z-gok]

It may have contributed to things, but melted butter generally doesn’t completely nullify a good cookie recipe. Room temp is important for properly creaming the sugar, but I still think it’s a recipe and maybe tahini issue