Best 2 Salted Tahini Chocolate Chip Cookies Recipes
Indulge in a symphony of flavors with our salted tahini chocolate chip cookies, a delectable treat that harmonizes the rich nuttiness of tahini with the classic comfort of chocolate chip cookies. These cookies possess an alluring golden-brown exterior, a chewy yet tender crumb, and a burst of sweet and salty notes in every bite. As you sink your teeth into one of these cookies, the combination of sweet chocolate chips, savory tahini, and a hint of sea salt creates a captivating taste experience that will leave you craving more. This recipe also includes variations for gluten-free, vegan, and refined sugar-free cookies, ensuring that everyone can enjoy these delightful treats.
Check out the recipes below so you can choose the best recipe for yourself!
TAHINI CHOCOLATE CHIP COOKIES
Add tahini to your chocolate chip cookies! My husband claims the tahini makes these cookies extra addicting!
Provided by Whitney Wright
Categories Dessert
Time 12h23m
Number Of Ingredients 12
Steps:
- In a large bowl, or bowl of a stand mixer (fitted with paddle attachment), cream the butter, tahini, and sugars. Beat on medium speed for 3-4 mins, scrape down the bowl 1-2 times during the creaming process. Add the egg, egg yolk, and vanilla and beat until combined.
- In a medium bowl whisk the salt, soda, powder, and flour. Transfer to the wet ingredients and mix till combined.
- Mix in the chocolate chips with a spatula. Cover the bowl and refrigerate for 12 hours (helps bind the cookies).
- Remove from fridge, scoop into 2 T sized balls (will make about 14-18 balls).
- Place on parchment lined baking sheet and bake at 325°F for 13-15minutes. Cookies are done when the edges are getting lightly golden brown but still pale in the middles. Remove, let rest on sheet for 5 mins then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 172 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SALTED CHOCOLATE CHIP TAHINI COOKIES
Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron. I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. (But feel free to use chips if you'd like.) Normally when I chop chocolate for cookies, I add any small bits and pieces on the cutting board along with the bigger chunks. But for these, I wanted distinct, more assertive pieces of chocolate, so I sorted through and just used large chunks, saving the smaller bits for another baking project. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges. Note that the dough is best when it rests in the refrigerator overnight. You could bake them sooner, if you just can't wait.
Provided by David
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
- Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
- In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
- Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
- Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.
Tips:
- For the best tahini flavor, use a high-quality brand that is made with 100% sesame seeds. If your tahini is too thick, you can thin it out with a little bit of water.
- Be careful not to overmix the cookie dough, as this will result in tough cookies. Mix just until the ingredients are combined.
- If you don't have a kitchen scale, you can use measuring cups to measure the ingredients. Just be sure to level off the cups with a knife.
- For chewier cookies, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- If you want crispy cookies, bake them for a few minutes longer. Just keep an eye on them so that they don't burn.
Conclusion:
These salted tahini chocolate chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are packed with flavor and have a perfect balance of sweetness and saltiness. The tahini adds a unique and nutty flavor that makes these cookies irresistible. So next time you are looking for a delicious and satisfying cookie, give these salted tahini chocolate chip cookies a try. You won't be disappointed!
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