Salted Tahini Chocolate Chip Cookies Recipes

TAHINI CHOCOLATE CHIP COOKIES

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.

SALTED TAHINI CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

SALTED CHOCOLATE CHIP TAHINI COOKIES

Steps:

• 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.
• Preheat the oven to 325 F. 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-inch apart because the cookies will spread. I used a 2 ounces scoop and got about 14 large cookies.
• Bake for 15 to 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.

SALTED CHOCOLATE CHIP TAHINI COOKIES

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.