Let's talk about chocolate chip cookies. They can be thin and crisp, thick and crunchy, soft and chewy, etc. and everybody has their own opinion of which is the perfect one. My house was divided for the longest time. I like the thick crunchy cookies while certain significant others loved the soft, molasses laden ones. I dislike the taste of the large quantity of molasses needed for the chewy cookies so we had to compromise and just eat peanut butter cookies instead. Not that that's really a problem.
Lately, though, I've been a little tahini obsessed. Actually I'm pretty much always tahini obsessed but it's usually just my weekly batch of lemon tahini sauce to pour on everything. But sweet tahini, especially halva, has been more my focus lately. The batch of halva brownies I made recently was probably the best dish of brownies I've ever tasted so it made sense to revisit my cookie recipes.
Raw tahini is just a paste of ground up sesame seeds (think Middle Eastern peanut butter) so it fits into both savory and sweet applications. And when it's added to chocolate chip cookies, it replaces the molasses in providing the chewy texture and a flavor everyone liked. My house is united again. Enjoy!
- 1 Whole egg and 1 egg yolk
- 1 Cup sugar
- 1 Stick unsalted butter (at room temperature)
- 1/2 Cup raw tahini (sesame paste)
- 1 Teaspoon vanilla
- 1 1/4 Cups all purpose flour
- 1 Teaspoon salt
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 2 Cups chocolate chips (semi-sweet)
- Sea salt (for topping)
Using a stand or hand mixer, cream together the eggs and sugar until lightened in color. Beat in the butter, sesame paste and vanilla.
In a separate bowl, sift together the flour, salt, baking powder and baking soda. Mix the dry ingredients into the wet and then stir in the chocolate chips. Wrap in plastic and refrigerate for about 8 hours or overnight.
Pre-heat the oven to 325 degrees.
Use a cookie scoop to form balls of dough and place them on a baking sheet lined with parchment paper.
Keep the dough balls at least 3" apart because the cookies will spread. I used a 2 oz. scoop and got about 14 large cookies.)
Bake for 15 - 16 minutes until the edges are lightly browned. Sprinkle with sea salt and then allow the cookies to cool thoroughly before removing them from the baking sheet. The cookies will be very soft when they first come out and will break if you try to move them. Once cool, they will be firm enough to move but remain chewy in the center for a long time.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||14 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|