For some reason Sis and I got on the topic of tahini chocolate chip cookies the other day and she made the most wild exclamation I had ever heard.
Cookies made with tahini are better than regular chocolate chip cookies.
This was a statement I just couldn’t wrap my mind around, mainly because I generally only eat tahini when it’s nicely tucked away into hummus.
But since I spotted a recipe for Salted Tahini Chocolate Chip Cookies from the NY Times, it seemed like kismet that I should try it.
What I liked about the recipe is that it’s made with half the amount of butter (the other half is supplemented by tahini) and substantially less flour than a traditional chocolate chip cookie recipe. The cookie just seems healthier based upon these alterations. Not that I care if a cookie is healthy or not but I am a fan of healthy cookies that don’t taste healthy.
Because there was so much tahini in the recipe, I was worried that the tahini would take over the flavor of the cookie. So of course the first thing I tasted when I bit into one was tahini. But as I chomped my way through the full cookie, I realized I was manifesting the tahini flavor. It mainly just tasted like a regular chocolate chip cookie with a more delicate and crumbly texture.
Eat these cookies alone or warmed and topped with a scoop of ice cream. They will not disappoint–especially when topped with cool, creamy ice cream!
ingredients.
- ½ c. butter, room temperature
- ½ c. tahini, well stirred
- 1 c. granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1 c. plus 2 T. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. kosher salt
- 1 package of chocolate chip cookies (I used semi-sweet)
- Flaky salt, like fleur de sel or Maldon
directions.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt directly to butter mixture at low speed until just combined. Fold in ¾ package chocolate chips. Dough will be soft. Refrigerate at least 12 hours and up to 72 hours.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Dot with additional chocolate chips on top of the dough to make the cookies extra decorative and cool.
- Bake 16 to 18 minutes until just golden brown around the edges but still pale in the middle. This will yield a thick but soft cookie that will deflate as they cool. As cookies come out of the oven, dot with additional chocolate chips if necessary and sprinkle with salt. Let cool completely on the baking sheet.
Recipe rating:
Food Snob 