Salted Tahini Chocolate Chip Cookies

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Who stole a cookie from the cookie jar? Well, if you have these cookies in your cookie jar, you may want to lock it up. You are not going to want to share these crunchy-on-the-outside-chewy-on-the-inside-everything-you-ever-wanted-and-more cookies.
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I was always a fan of your usually chocolate chip cookie and never liked it when bakeries would add their flair because it never tasted any better. My sister though stumbled upon this recipe, tasted it out, and forwarded it to me. I replied with a not so enthusiastic “great, I’ll try it when I have the time” response and then let the recipe sit in my inbox.

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These cookies deserve more than just the life of an email in your inbox. They deserve to be enjoyed by you. Yes, you deserve to eat them. And have no shame to lick the spatula or eat little clumps of dough here or there. The dough tastes just like peanut butter cups while the cookies themselves are the perfect balance between sweet and salty.

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If you make these cookies after reading this post, I think there is one big take away for you to understand: don’t share them all because then you will regret not eating enough. You may be thinking that I’m crazy because I usually write about how you should share this or that recipe with friends but with these, don’t. Instead, you can freeze some of the dough and take it out when you want a cookie or two. Also, they taste really good with vanilla ice cream. I just got a new idea: try making an ice cream sandwich with them. Mind Blown!!

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Salted Tahini Chocolate Chip Cookies

  • Time: 12 hours 50 minutes
  • Difficulty: Easy
  • Print

Ingredients:

  • 4 ounces/113 grams unsalted butter at room temperature
  • ½ cup/120 milliliters tahini, well stirred
  • 1 cup/200 grams granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons/150 grams all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ¾ cups/230 grams chocolate chips or chunks, bittersweet or semisweet
  •  Flaky salt, like fleur de sel or Maldon

Directions:

In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.

When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.


Bon Appetit,

Stephanie

This recipe is originally from The New York Times

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