Chewy and Irresistible Tahini Chocolate Chip Cookies
Recipe Overview
Overview
These Chewy and Irresistible Tahini Chocolate Chip Cookies are a delightful twist on the classic cookie. By incorporating tahini, which is made from ground sesame seeds, the cookies gain a rich, nutty flavor that complements the sweetness of the chocolate chips. The recipe starts with creaming together butter and sugars, but instead of using a full cup of butter, half is replaced with tahini. This not only adds a unique taste but also contributes to a wonderfully chewy texture.
As you mix the ingredients, you’ll notice the dough coming together beautifully. The addition of an egg yolk and vanilla extract enhances the flavor profile, while the careful incorporation of flour and baking soda ensures the cookies rise perfectly without becoming tough. The secret to achieving that perfect chewiness lies in chilling the dough for at least two hours, or preferably overnight, allowing the flavors to meld and the fats to solidify.
Once baked, these cookies emerge from the oven with a golden-brown exterior and a soft, chewy center. The aroma is irresistible, and they are best enjoyed warm, perhaps with a glass of milk. These cookies are not just a treat for the holidays; they are perfect for any occasion when you want to indulge in something sweet and satisfying. The tahini swap is a game changer, offering a depth of flavor that elevates the traditional chocolate chip cookie to new heights.
Overall, this recipe is a must-try for cookie lovers looking to experiment with flavors. The combination of tahini and chocolate is a match made in heaven, and these cookies are sure to become a favorite in your baking repertoire.
Recipe Details
Steps & Tips
Cream together half a cup of butter, half a cup of sugar, and half a cup of light brown sugar.
Measure half a cup of tahini.
Tip: Use a high quality premium tahini for more flavor and texture.
Add one egg and one teaspoon of vanilla extract while the mixer is running.
Whisk together a cup of flour, three quarters of a teaspoon of baking soda, and a teaspoon of sea salt.
Slowly add the flour mixture to the creamed butter and sugars.
Tip: Be careful not to over mix the dough after adding flour to avoid tough cookies.
Fold in two cups of semi-sweet chocolate chips.
Chill the dough for two hours or preferably overnight.
Tip: Chill the dough for at least two hours or overnight for a more moist and chewy cookie.
Form the dough into balls using a spring-loaded scoop, about a tablespoon and a half each.
Bake the cookies at 325°F for 12 to 15 minutes.
Tip: Wait a couple of minutes before enjoying the cookies to allow them to crisp up.
Remove cookies from the pan and place them on a wire rack to cool.
Plate the cookies for serving.
Pour some milk to serve with the cookies.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Sesame
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tahini is made from ground sesame seeds and adds a nutty flavor to baked goods.
- •Chilling cookie dough helps create a chewier texture by allowing the fats to solidify.
- •Using a spring-loaded scoop ensures uniform cookie sizes for even baking.
- •Baking at a lower temperature can help cookies spread less and maintain a chewy texture.
