Tahini Chocolate Chip Cookies
Tahini swaps in for some of the butter in these chocolate chip cookies, adding a nutty, slightly bitter depth that balances the sweetness of the chips. The dough comes together in about 15 minutes, and the cookies bake up golden and chewy in under 12. A simple swap with a noticeably different result.
Equipment
- Mixing Bowls
- Baking sheet
- Parchment Paper
- Oven
- Measuring spoons
- Measuring cups
- Whisk
- Wooden spoon
Ingredients
- ½ cup tahini preferably creamy and of high quality
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¼ cup sesame seeds optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the tahini and butter using a wooden spoon or an electric mixer until smooth and well combined.
- Add the granulated sugar and brown sugar to the mixture and continue to mix until fluffy. Incorporate the vanilla extract and the egg, mixing them in fully until the mixture is smooth.
- In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Stir in the semisweet chocolate chips until they are evenly distributed within the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with sesame seeds for added crunch and a hint of nuttiness.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are golden and the centers are set. Look for a light browning for the perfect bake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Lori’s Tips:
- For a softer cookie, replace half of the flour with cake flour.
- Consider adding a pinch of cinnamon to the dry ingredients for a warm, spicy note.
- For a vegan version, use a flax egg (1 tbsp of flaxseed meal + 2.5 tbsp of water) and a vegan butter substitute.
Nutrition
Calories: 177kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 79mgPotassium: 90mgFiber: 1gSugar: 11gVitamin A: 137IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
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