Tahini Chocolate Chip Cookies
User Reviews
5
Tahini Chocolate Chip Cookies
Description
Tahini Chocolate Chip Cookies combine traditional cookie ingredients with tahini, a sesame seed paste that adds a mild nutty flavor and moist texture. The recipe calls for beating butter, tahini, cane sugar, and brown sugar together before incorporating eggs and vanilla. Flour, baking soda, and sea salt are folded in with chocolate chips, then the dough chills overnight to develop flavor and improve texture.
Baked at 325°F, the cookies come out with a slightly golden edge and a soft, tender center. The tahini adds a unique flavor profile that complements chocolate chips, creating a subtle complexity to ordinary cookies.
These cookies are ideal for anyone looking to try a familiar treat with a slight twist. They can be served as a snack or dessert alongside coffee or milk. The overnight chilling step is important for best results.
The included notes recommend storing the dough chilled at least 2 hours or ideally 24 hours before baking, and advise storing baked cookies in an airtight container for 3 to 4 days at room temperature or up to a week in the refrigerator.
Ingredients
- ½ cup butter at room temperature, unsalted
- ½ cup tahini well stirred
- ½ cup cane sugar
- ½ cup light brown sugar packed
- 1 egg yolk
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt sea salt
- 2 cups chocolate chips
Instructions
- In the bowl of a stand mixer, beat the butter, tahini, cane sugar and brown sugar on medium speed for 2 to 3 minutes, or until fluffy.
- Add the egg, egg yolk and vanilla extract and beat for 1-2 minutes, until the eggs are incorporated.
- In a small bowl, whisk together the flour, baking soda, and sea salt.
- With the mixer on low speed, add the dry ingredients until just combined, then fold in the chocolate chips. Cover the dough and refrigerate overnight.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop. Bake for 12-15 minutes or until cookies are firm and slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Store the cookie dough in the refrigerator for at least 2 hours, preferably overnight, to develop better flavor and texture.
- Cookies keep best in an airtight container for up to 4 days at room temperature or up to one week refrigerated.
- Tahini can be found in Middle Eastern markets or many standard grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 202kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 158mg | 7% |
| Potassium | 132mg | 3% |
| Sugar | 13g | 26% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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