- This topic has 1 reply, 1 voice, and was last updated May 13, 2016 at 11:59 pm by .
- May 13, 2016 at 11:59 pm #371950
Chocolate Chip Tahini Cookies
1 egg and 1 egg yolk
1 cup sugar
1 tick unsalted butter, at room temperature
1/2 cup raw tahini
1 tsp vanilla
1 1/4 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups semi-sweet chocolate chips
additional 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°.
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.
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. Makes 12 cookies
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