TAHINI CHOCOLATE CHIP COOKIES RECIPE
Soft, chewy, nutty and just enough sweet! That's the story of these addictive tahini chocolate chip cookies. Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.
Provided by Suzy Karadsheh
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
- In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
- Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
- Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
- Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
- Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
- Dust with more ground cinnamon before serving (optional).
Nutrition Facts : ServingSize 1 Cookie, Calories 188.7 kcal, Carbohydrate 26.2 g, Protein 3.8 g, Fat 8 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 13.8 mg, Sodium 177.2 mg, Fiber 1.1 g, Sugar 14 g
TAHINI-CHOCOLATE CHIP COOKIES
With crispy edges, a chewy center, and the addition of tahini these cookies have a subtle nutty flavor. Add chopped nuts for that extra crunch.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
- Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
- Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 10.9 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 63.2 mg, Sugar 7.4 g
TAHINI CHOCOLATE CHIP COOKIES
Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight.
- Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough.
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric 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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
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- Set oven: Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
- Prepare flaxseed: Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
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