Tahini Chocolate Chip Cookies

Tahini-Chocolate Chip Cookies are a sophisticated and unique twist on the classic chocolate chip cookie. By incorporating rich, creamy tahini, these cookies gain a delightful nutty depth that perfectly complements the sweetness of decadent dark chocolate chips, resulting in a treat that is both chewy and flavorful.

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This easy recipe yields 24 cookies, making it an excellent choice for sharing at gatherings or enjoying as a special dessert. With simple pantry staples and a few specialty items like tahini and sesame seeds, you can create a professional-quality treat in your own kitchen.

Ingredients

• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt.
• Wet Ingredients: 1/2 cup (120 g) unsalted butter (softened), 1/2 cup (120 g) well-stirred tahini, 1 cup (200 g) light brown sugar (packed), 1/4 cup (50 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract.
• Add-ins: 1 cup (170 g) dark chocolate chips or chunks, 2 tablespoons sesame seeds (optional, for topping).

Instructions

1. Oven and Pan Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Whisk Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt.

3. Cream Butter and Tahini

In a large bowl, beat the butter, tahini, brown sugar, and granulated sugar until creamy and smooth (about 2 minutes).

4. Add Liquid Ingredients

Add the egg and vanilla extract, mixing well.

5. Combine

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Add Chocolate

Fold in the dark chocolate chips.

7. Portion and Season

Scoop tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Sprinkle with sesame seeds, if using.

8. Bake

Bake for 10–12 minutes, until edges are golden but centers are still soft.

9. Cool

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

Using the right tools is essential; ensure you have mixing bowls and an electric mixer or whisk ready to achieve the creamiest base. For safety, be aware that this recipe contains wheat, dairy, eggs, and sesame, and may contain traces of nuts or soy depending on your chocolate choice.

Varianten und Anpassungen

To make a vegan version of these cookies, substitute the butter with plant-based margarine and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). You can also vary the flavor by using bittersweet or milk chocolate chips instead of dark chocolate.

Serviervorschläge

Enjoy these cookies warm for the best texture. Each cookie contains approximately 150 calories and 8g of fat. Store any remaining cookies in an airtight container for up to 5 days to keep them fresh and chewy.

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With their golden edges and soft, chocolate-filled centers, these Tahini-Chocolate Chip Cookies are a delightful addition to any dessert rotation, offering a sophisticated flavor that is sure to impress.

Recipe FAQs

→ What does tahini add to these cookies?

Tahini brings a deep, nutty flavor and moist texture, enhancing richness while keeping the cookies chewy.

→ Can I use a different type of chocolate?

Yes, bittersweet or milk chocolate chips can be used depending on your preferred sweetness and intensity.

→ How do I make these cookies vegan?

Replace butter with plant-based margarine and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.

→ What texture should I expect from these cookies?

The cookies have a chewy center with crisp, golden edges, offering a satisfying contrast in every bite.

→ Are sesame seeds necessary?

Sesame seeds are optional but add an extra layer of crunch and nutty aroma that complements the tahini.