Tahini Chocolate Chip Cookie Dough Banana Nice Cream Food

TAHINI CHOCOLATE CHIP COOKIES RECIPE

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).

TAHINI CHOCOLATE CHIP COOKIES

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.

TAHINI CHOCOLATE CHIP COOKIE DOUGH BANANA NICE CREAM

Steps:

• For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
• Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
• For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.

EASY BANANA ICE CREAM (TIPS + 10 FLAVORS!)

Steps:

• Be sure to start with ripe and spotty bananas. Peel and slice into 1/2-inch slices for easier blending (large chunks tax the motor). Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
• Add sliced frozen bananas to a food processor fitted with an "S" blade. Then blend for 4-5 minutes or until completely smooth, fluffy, and blended. You'll need to stop occasionally to stir and scrape the sides. You'll be left with a soft serve texture. See "FREEZING" below for freezing tips.
• Add sliced frozen bananas to a high-speed blender, our most recommended model being the Vitamix 5200 for ultimate control and its powerful motor. (The Kitchenaid KSB8270FP Pro Line Series works well, too.) Turn the Vitamix dial to its lowest setting and ensure the switch is flipped to "Variable" NOT "High" to start with. It's too much to jump the motor from 0-100 that fast.
• Once it's started blending, quickly switch from "Variable" to "High" speed and use the tamper to press down and stir/agitate the bananas, which should turn into soft-serve texture banana ice cream quite quickly. If the motor seems to be struggling, stop and pause momentarily. Be sure to switch back to low speed / "Variable," then switch to "High" speed every time to protect the motor.
• Adding flavor to your nice cream is easy! For every flavor besides strawberry, berry, or Salted Caramel, simply add the recommended amounts of each ingredient to your ice cream at this time and blend until creamy and smooth, scraping down the sides as needed. If making strawberry or berry, we recommend adding them at the beginning with the unblended bananas for best texture.
• At this point you have soft-serve texture banana ice cream. To get more of a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
• Best when fresh. See freezing instructions above. Frozen banana ice cream should keep for up to 1 month if well covered, though we find it's best when used within the first week.

SALTED TAHINI CHOCOLATE CHIP COOKIES

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.