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Wednesday, February 6, 2019

Tahini Chocolate Chip Cookies

A slight bitterness (from the sesame paste) contrasts with the deep chocolate--possibly a more grown-up rendition of this perennial favorite. They also posses an airy crispness at the edge while the middle is chewy.


Tahini Chocolate Chip Cookies

Adapted from: New York Times Cooking
Yield: depends on the size you make them--my cookie scoop yielded 24

Adjustments for baking at altitudes of approximately 4000-6000 feet:

subtract 1 T sugar
add 1 1/2 T flour
use 1/4 teas baking soda
add a second teas vanilla

4 oz unsalted butter at room temperature
1/2 c tahini (sesame paste), well stirred and at room temperature
1 c light brown sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
1 teas vanilla extract
1 c plus 2 T unbleached flour
1/2 teas baking soda
1/2 teas baking powder
1/2 teas kosher salt
1 c bittersweet or semisweet chocolate chips

With a paddle attachment of a stand mixer on medium speed cream butter, tahini, and sugar until fluffy. If you have a Bosch mixer use the cookie attachments. It may take up to 5 minutes. Add the egg and yolk, and vanilla and continue mixing for another 5 minutes at a medium speed.

Mix the flour, baking soda, baking powder, and salt and whisk together. Add this mixture to the butter/egg mixture until just combined. Fold in the chocolate chips by hand using a rubber spatula. This batter will be quite soft; don't worry, chilling will make it so you can handle it. Refrigerate for 12 hours at least which will ensure tender cookies.

Heat the oven to 325F and use parchment paper or a silicone mat to line a baking sheet. Use a scoop or spoon to form dough into balls and place on the baking sheet with 3 inches between balls so they can spread. Bake 13-16 minutes until barely golden brown around the edges. The center will be pale in the middle.  Allow to cool on a rack for 20 minutes.


You may wonder if the extra 2 T flour is an altitude adjustment since you've seen those from time to time in our recipes. But in this instance the original sea-level recipe calls for a cup as well as 2 tablespoons. For altitude I've added even more, see above.

The original recipe is for a salted cookie. You may find that appealing--I do too, but I'm trying to limit salt intake. The cookies are great without the topping. However, if you wish, sprinkle the cookies with a flaky salt just as they come out of the oven.

You can find tahini in most supermarkets these days.

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