Chocolate Chip Tahini Cookies
Calories: 8
Adjust Servings Here: 30 Cookies
Description
These chocolate chip tahini cookies have lightly crisp edges, soft chewy centers, and a rich sesame flavor. Tahini adds moisture and a subtle savory note that balances the sweetness of the melted chocolate chips.
Ingredients
- 170 g (¾ cup) Unsalted butter softened
- 150 g (¾ cup) Light brown sugar packed
- 70 g (⅓ cup) Granulated sugar
- 170 g (⅔ cup) Smooth tahini well stirred
- 1 large Egg room temperature
- 2 tsp Vanilla extract
- 300 g (2½ cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Fine salt
- ¼ tsp Ground cardamom
- Pinch Ground nutmeg
- ½ cup Semisweet chocolate chips plus a few for the tops
Instructions
- Wet ingredients - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until smooth and slightly lighter in color. Add the egg and vanilla extract. Followed by the tahini paste. Mix until smooth, scraping the sides and bottom of the bowl as needed.170 g Unsalted butter, 150 g Light brown sugar, 70 g Granulated sugar, 170 g Smooth tahini, 1 large Egg, 2 tsp Vanilla extract
- Dry ingredients - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and nutmeg. Add the dry ingredients and combine well. Lastly, add the chocolate chips.300 g All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Fine salt, ¼ tsp Ground cardamom, Pinch Ground nutmeg, ½ cup Semisweet chocolate chips
- Chill - Cover the bowl and refrigerate the dough for at least 2 hours or up to 48 hours.
- Oven and Pan - Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper.
- Shape - Portion the dough into 25 to 30-gram balls and arrange them approximately 2 inches apart on the prepared baking sheets. Flatten each dough ball very slightly and press a few reserved chocolate chips onto the top.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and set while the centers still look soft.
- Cool - Let the cookies cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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