Tahini Chocolate Chip Cookies

Written by CUBBin the Kitchen Published on September 20, 2019 in Baking & Desserts, Recipes

These Tahini Chocolate Chip Cookies provide all the comfort of the familiar with a tinge of the new. For many years I have made peanut butter cookies. In fact that was one of the first things I remember baking whilst I was in the cub scouts. These have echoes of that familiar taste and help me sink deeper into the sofa whilst on a cookie break.

Tahini is, simply put, a sesame seed paste. I think of it as a kind of nut butter that is made from sesame seeds. This is what led me to first put it into cookies. I had a jar in my fridge after making hummus and hate wasting food. So I started to experiment. Another of my experiments with tahini brought me the dressing I use on my Loaded Sweet Potato Fries.

Tahini Chocolate Chip Cookies Before Baking

These cookies are a brilliant texture; slightly crunchy on the edges with a bit more chew on the inside. My secret tip for these is the fridge. Once the dough is mixed and combined, cover and whack in the fridge for at least 2 hours. You can keep these in the fridge to use a whole day later if you need.

The second tip I insist upon to make these the best cookies you can. Is to whip enough air into them. I use a stand mixer or and electric hand whisk. If you don’t get enough air into these cookies the texture isn’t right. So please do whip it up and then let it chill out. These cookies also freeze really well. I roll them into individual balls and then freeze. Once hard they can go into a freezer bag or Tupperware. If baking from frozen bake for 5 minutes and then squash them with a spoon, then bake for 12 more minutes until the edges are touched with gold and the inside still pale and slightly squishy.

These cookies look undercooked when you take them from the oven but they continue to cook as they cool. If you bake them until solid then by the time they are cool you could use them as weapons. I sprinkle these babies with salt before serving. That is my final secret to making these treats some of my most asked after. When people ask you how you made these cookies it’s up to you whether you reveal your secrets of not.

If you try these Tahini Chocolate Chip Cookies let me know what you thought in the comments below. If you have pictures share them with me on social media. You can tag me on Instagram @cubbinthekitchen or use the hashtag #CUBBintheKitchen to be featured in my stories.

Tahini Chocolate Chip Cookies

Think peanut butter, chocolate chip cookies but more interesting, the final sprinkle of salt makes them.

100 grams Butter
100 grams Brown Sugar
100 grams Caster Sugar
1 Large Egg
140 grams Tahini
1 tsp Vanila Extract
240 grams Plain Flour (All Purpose)
1 tsp Bicarbonate of Soda
100 grams Milk Chocolate Chips
50 grams Dark Chocolate Chips

In a stand mixer with paddle attachment put the Butter and both Brown & Caster Sugar and beat together until fluffy. This should take 2-3 minutes.
Add in the Egg and beat for a further 2 minutes.
Add the Tahini and the Vanilla Extract and beat again until combined about 1 minute.
Mix in the Flour and Bicarbonate of Soda until almost all the white flour is gone.
Add all the Chocolate Chips and give one or two good mixes by hand to distribute throughout – but do not over mix.
Take the dough and wrap tightly in cling film and chill in the fridge for at least 2 hours.
Preheat oven to 170°C.
Line baking tray with baking paper.
Roll the Dough into small balls – I get about 20 small golf balls from this mix.
Place onto the the lined trays leaving a gap between each.
Squash the balls down slightly to spread them.
Bake for 12-15 mins. Always check at 12 and I would never go further than 15.
Let them cool for 5 minutes on the baking tray and then move to a wire rack.
Sprinkle with sea salt flakes and enjoy.

LEFTOVERS TIP

For me there’s nothing bettie than a cookie with a warm coffee and a film on the TV. However these make brilliant ice cream sandwich cookies. Also I’ve made an icebox cake with these. Layer cookies and ice cream in a cake tin. Turn out and drizzle with chocolate sauce.