Description
Delicious tahini chocolate chip cookies with a sesame crust for a unique twist on a classic dessert.
Ingredients
Scale
- 1 3/4 cups (230g) all-purpose flour
- 1/2 tsp (2.5g) baking soda
- 1 1/2 cups (240g) semi-sweet chocolate chips
- 1 stick (115g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 tsp (3g) salt
- 1 large egg (50g)
- 1/2 cup (125g) tahini
- 1 Tbsp (15g) milk
- 1 tsp (5g) vanilla extract
- 2/3 cup (90g) sesame seeds
- 1/2 tsp (3g) salt
Instructions
- Scoop & Shape Dough: Start by scooping the dough into generous tablespoon-sized balls. Roll each scoop between your hands until they are nice and round. You will want them to be uniform for even baking. Overpacking the dough can lead to uneven cookies, so keep it loose.
- Chill Cookies for Flavor: Place the cookie balls on a tray and pop them in the fridge for at least 30 minutes. Chilling helps develop the flavor and makes shaping easier later. Skipping this step may result in cookies that spread too much while baking, leading to flat results.
- Preheat the Oven: Preheat your oven to 350 degrees F, letting it warm up for about 10-15 minutes. A properly heated oven is crucial for baking success. Rushing this can mean uneven baking, so take your time to get it right!
- Bake & Watch Closely: Bake the cookies for around 10 minutes until the edges are golden. They will still look a little soft in the center, but do not worry, they will set as they cool. Avoid leaving them in too long, or you risk overbaking.
- Let Cookies Cool: After baking, let the cookies rest on the tray for a few minutes before transferring them to a cooling rack. They will harden a bit as they cool, helping maintain that chewy texture. Moving them too soon can lead to breakage, so be gentle!
Notes
- Storage Tips: Store leftover cookies at room temperature for a few days in an airtight container. For longer storage, freeze cookies in a sealed bag.
- Expert Tips: Chilling the dough for at least 30 minutes helps maintain the cookie shape during baking.
- Letting the dough rest in the fridge for at least an hour enhances the flavor and texture.
- Using parchment paper on baking sheets is essential for preventing burned bottoms and ensuring even baking.
- Reheating Instructions: To reheat cookies, place them in a preheated oven at 350 degrees F for about 5-7 minutes until warmed through.
- Serving Suggestions: Serve these cookies with a cup of coffee or tea.
- They pair wonderfully with vanilla ice cream for dessert.
- Consider bringing them to a potluck or bake sale for a unique treat.
- Recipe Variations: Substitute dark chocolate chips for semi-sweet for a richer flavor.
- You can use sunflower seed butter instead of tahini for a nut-free version.
- Add chopped nuts for an extra crunch or mix in some dried fruit for added sweetness.
- Ingredient Notes: Use fresh all-purpose flour for the best results in cookie rising and texture.
- Ensure your baking soda is not expired for optimal cookie structure.
- Using real vanilla extract makes a difference in aroma and depth of flavor.
- Feel free to use any type of milk you have on hand, whether dairy or non-dairy.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg