|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Many friends and spouses find themselves divided about this all-important cookie matter. Sometimes it's just too hard to decide between some delicious store bought options - the small, thick, crumbly cookies vs. those small, soft, molasses laden ones. It's almost enough to make you abandon the chocolate chips altogether and opt for some peanut butter cookies instead. Not that there's anything really wrong with that.
But here's another option to toss into the mix. If you're a little tahini obsessed and regularly make a batch of lemon tahini sauce to pour over everything, there's good news on the cookie front for you. Sweet tahini, with its halva candy taste, is absolutely everything in desserts. This batch of halva brownies will make you wonder how you ever had brownies any other way. And then it'll be time to revisit the chocolate chip cookies.
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 any molasses in providing a chewy texture while adding a hint of that nutty sesame seed taste. This treat should be a hit with all sides of the cookie debate.
- 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 semi-sweet chocolate chips
- Flaky Maldon salt or sea salt, for topping
Gather the ingredients.
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. Line a baking sheet with parchment paper.
Use a cookie scoop to form balls of dough and place them on the parchment lined baking sheet. 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 the 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.