I really wanted to use up the tahini I had sitting in my pantry and as I was scouring the net looking up recipes that required it, I came across this chocolate chip cookie recipe and the baker inside me got excited. It looked very easy to make and didn’t require a lot of ingredients. So I gave it a try and omg…. the first thing I thought was, I have to save this recipe and share it with my friends – that’s what inspired this blog post:)
The cookies are slightly crunchy on the outside but soft and chewy on the inside and if you don’t like the taste of tahini, you don’t have to worry, coz you can’t even taste it at all. It just adds a mild nutty flavor.
My husband did the honors of taking the first bite of the cookies, and all he said was, “Oooh, mmh, (and as he continued to chew, he goes), that’s REALLY good” so I gave it a go and the next thing I know is, from a total of 12 cookies, we were down to 6 the next day (I know, so bad!)
You guys have got to give this recipe a try especially with the holiday season coming up!! See recipe below
You will need
- 1/2 cup salted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup tahini
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup + 3tbsp all-purpose flour
- 6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)
How to make
- In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.
- Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
- Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.
- Top with a sprinkle of sea salt and serve!
Please let me know if you make these cookies in the comments section below or on Instagram
Receipe adaped from here.