Chocolate Chip Tahini Cookies
A chocolate chip cookie for sesame lovers. Nutty and earthy, full of protein, vitamins, antioxidants, and flavour. We love the depth of flavour tahini adds to dressings and dips and sweet treats are no exception.
Time: 45 minutes (plus dough chilling)
Yields: 12-18 cookies
Ingredients
- ½ cup (113 grams) of softened (room temperature) butter
- ½ cup tahini
- 1 cup of granulated sugar
- 1 egg
- 1 egg yolk
- 1 cup (200 grams) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon bi-carb soda
- 1 teaspoon salt
- 1 ¼ cup chocolate chips (semisweet)
- Flaky salt for topping (optional)
Method
- Combine butter, sugar, and tahini on a medium speed until light and fluffy (about 3-5 minutes) using an electric beater or electric mixer with the paddle attachment.
- In a separate large bowl sift flour, baking soda, baking powder and salt.
- Slowly add the sifted ingredients to the butter, tahini and sugar mixture, mixing on a low speed until combined to form a soft dough. Fold in the chocolate chips.
- Refrigerate the dough for 12 hours (and at least 8).
- Pre-heat the oven to 160°C
- Line a baking sheet (you may need to use two sheets) with baking paper and use a soup spoon or tablespoon (or an ice cream scooper works perfectly!) to make 12 to 18 balls of dough. Make sure the balls are about a thumb distance apart as the dough will spread. Bake for approximately 14 minutes or until slightly brown around the edges and still light in the middle. Remove from oven, sprinkle with salt if using and cool on a rack for 15 to 20 minutes.
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