Tahini Chocolate Chip Cookies
These Chocolate Chip Tahini Cookies have a Middle Eastern twist by swapping half the butter in traditional chocolate chip cookies with tahini (sesame paste)
Servings: 24 servings
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup tahini well stirred
- ½ cup cane sugar
- ½ cup packed light brown sugar
- 1 egg yolk
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon 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.
Video
Notes
Shopping: You can find tahini in Middle Eastern stores or many common grocery stores as well.
Preparation: For best results, store the cookie batter in the fridge for 24 hours before baking. If you’re impatient, give it at least 2 hours.
Storage: These cookies will keep in an airtight container for 3 to 4 days at room temperature or in the fridge for up to a week.
Nutrition
Serving: 2g | Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 132mg | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.7mg
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