Tahini Chocolate Chip Cookies

Tahini, a peanut butter-like spread made from ground sesame seeds, adds a subtle nutty flavor and slight chewiness to classic chocolate chip cookies. These cookies are packed with both semi-sweet and dark chocolate chips and given an addictive depth of flavor from the addition of creamy tahini. The dough comes together in a snap and gets a brief chill in the fridge for easier scooping and more tender cookies. I suggest eating them fresh from the oven dunked into ice-cold milk. Make a batch today using your Farmer Owned ingredients for a treat to share with friends and family. Though, after one bite, you might not feel so generous.

Time: 2.5 hours, with cooling
Makes: 1 dozen, 4-inch cookies

Ingredients:
1 stick of butter, at room temperature
1/2 cup of tahini, stirred if there is separation
1/2 cup of granulated sugar
1/2 cup of dark brown sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons of vanilla
1 cup plus 2 tablespoons of flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of salt
2 cups of chocolate chips (I did half semi-sweet and half dark chocolate)

Directions:

Measure out all ingredients and make sure they are all at room temperature.

In the bowl of a stand mixer, cream together the butter, tahini, granulated sugar, and brown sugar.

Add the egg, egg yolk, and vanilla and mix to combine.

Mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix until just combined.

Fold in the chocolate chips with a spatula. Cover the dough and place in the refrigerator to chill for two hours until firm.

Preheat the oven to 325°F. After two hours, use an ice cream scoop to portion the dough onto cookie sheets. I used a two and a half-inch scoop. Leave at least an inch and a half between the cookies. Place in the preheated oven and bake for 13 -15 minutes.

Let the cookies cool slightly before serving and eating! Cookies will stay fresh up to a week if stored in an airtight container.

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Tahini Chocolate Chip Cookies


  • Author: FarmerOwned.com
  • Total Time: 2 1/2 hours
  • Yield: 1 Dozen 1x

Description

Tahini, a peanut butter-like spread made from ground sesame seeds, adds a subtle nutty flavor and slight chewiness to classic chocolate chip cookies. These cookies are packed with both semi-sweet and dark chocolate chips and given an addictive depth of flavor from the addition of creamy tahini.


Scale

Ingredients

  • 1 stick of butter, at room temperature
  • 1/2 cup of tahini, stirred if there is separation
  • 1/2 cup of granulated sugar
  • 1/2 cup of dark brown sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons of vanilla
  • 1 cup plus 2 tablespoons of flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 cups of chocolate chips (I did half semi-sweet and half dark chocolate)

Instructions

Measure out all ingredients and make sure they are all at room temperature.

In the bowl of a stand mixer, cream together the butter, tahini, granulated sugar, and brown sugar.

Add the egg, egg yolk, and vanilla and mix to combine.

Mix together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix until just combined.

Fold in the chocolate chips with a spatula. Cover the dough and place in the refrigerator to chill for two hours until firm.

Preheat the oven to 325°F. After two hours, use an ice cream scoop to portion the dough onto cookie sheets. I used a two and a half-inch scoop. Leave at least an inch and a half between the cookies. Place in the preheated oven and bake for 13 -15 minutes.

Let the cookies cool slightly before serving and eating!


Notes

Cookies will stay fresh up to a week if stored in an airtight container.

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