I am a spoon licker. Every time I make hummus, I lick the tahini spoon and wonder about making cookies with it. I finally set aside some time to get baking, and these delicious Tahini Chocolate Chip Cookies were created. A match made in cookie heaven.
I don’t make cookies as often as I should or would like. If we had kids, I could definitely see there being more cookies around our house. With two people it just doesn’t make sense, or does it? Usually, when I get a craving for cookies or want to work on a new recipe, I gift a lucky person a box full of delicious cookies. Do you ever get cookie deliveries in the mail? I hope it puts a smile on someone’s face.
Pour yourself a tall glass of milk as you will want to enjoy it alongside these lusciously rich Tahini Chocolate Chip Cookies. I tried this recipe out on some friends, and they all loved them. No one could figure out what the added flavor was, but they all loved it. When I told them Tahini, they all agreed that they never thought to use sesame paste beyond hummus or salad dressing. I think sesame adds a warm and inviting flavor to baked goods, and especially when mixed with bittersweet chocolate. The cookie is slightly crunchy around the edges and moist in the middle as well as very flavorful.
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Tahini Chocolate Chip Cookies
1 stick unsalted butter, 4 ounces
1/2 cup tahini
1 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
11.5 ounces bittersweet chocolate chips, I like Guittard
1/8 cup flour
Preheat oven to 350.
Mix the chocolate chips together with 1/8 cup of flour. Set aside.
Sift the 2 cups of flour, baking soda and salt together. Set aside.
Cream the butter and tahini together until combined; about 2 minutes. Add both sugars and mix until light and slightly fluffy; no more than 2 minutes.
Add the vanilla, then an egg at a time, mixing well.
Add the flour mixture to the butter mixture on the lowest speed. Mix only until combined – do not over mix.
Fold in the chips.
Drop the dough on a baking sheet lined with parchment paper using a 1 3/4 inch diameter cookie scoop.
Dampen your hands and flatten each ball of cookie dough slightly.
Bake for 12 minutes.
Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.