Tahini Chocolate Chip Cookies
A gourmet twist on the classic cookie, these Tahini Chocolate Chip Cookies combine nutty tahini with rich chocolate chips for a unique and delicious treat.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup tahini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, cream the butter, tahini, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Roll the dough into balls and place on a baking sheet. Chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Place the chilled dough balls onto the prepared baking sheet and bake for 12-14 minutes or until the edges are golden.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with your favorite beverage.
Storage
- Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
Pro Tips: Use high-quality tahini for the best flavor. Chilling the dough is crucial for perfect texture. Ingredient Substitutions: Substitute dark chocolate chips for a richer flavor. How to Serve: Pair with milk or coffee. Storage & Freshness: Store in an airtight container to keep them fresh longer. Make-Ahead Tips: Dough can be made ahead and frozen for up to 3 months.