Delicious Chocolate Chip Cookies Recipe Made With Tahini Paste
These tahini chocolate chip cookies will fast become one of your favourites! With crispy edges, a soft centre and pools of melted chocolate; this recipe is just delicious. It’s so easy to make and is a tasty twist to traditional chocolate chip cookies.
Have you ever heard of chocolate chip tahini cookies before? Yes I said tahini! After making homemade tahini to make hummus, I had some tahini left over and decided to make cookies with them. These tahini cookies are so soft and tasty, I have to say I think they’re the best ever! This was my first time using tahini in cookies and WOW was I impressed. The touch of added tahini is not overpowering, there’s just enough in this chocolate chip cookies recipe to add a slightly nutty flavour which takes these cookies to a whole new level.
Soft tahini cookies with chocolate chips paired with a hot cup of coffee is the perfect match ever…
When I say chocolate chip tahini cookies recipe, well what I really mean is chopped-up bits of dark chocolate. This creates delicious pools of chocolate when freshly baked. This doesn’t mean you can’t use standard chocolate chips from the shop. But you’ll miss out on the puddles of chocolate which I look forward to in every bite.
Tahini Chocolate Chip Cookies Recipe Ingredients
You don’t need any fancy ingredients to make these cookies with tahini paste, all the ingredients you need are listed below:
- Butter: Use softened butter to make these cookies. I also like to use salted butter when baking tahini cookies, though you can use either salted or unsalted butter.
- Sugar: This recipe uses equal quantities of white and brown sugar; this is because brown sugar adds to the chewy texture. I like to use light brown sugar, using dark sugar works as well. You could also just use white sugar.
- Eggs: Eggs help to form the structure of the cookies; use eggs at room temperature for the best results.
- Vanilla Extract: For the best tasting cookies add a splash of vanilla extract, I can’t make cookies without it! Use pure vanilla extract for the best flavour.
- Plain Flour: Plain flour binds all the ingredients in this recipe together.
- Dark Chocolate: I like to use good quality dark chocolate when baking. You’ll need to use a sharp knife to cut the chocolate into lots of chunks. If you use chocolate chips, say goodbye to seeing chocolate puddles but the cookies will still taste delicious.
- Tahini: A paste made from sesame seeds, adds a nutty flavour to the cookies.
What Is Tahini?
Tahini is a Middle Eastern condiment made from toasted sesame seeds that is blended with olive oil to create a smooth consistency. Mainly used to make delicious homemade hummus, tahini is a staple in many Middle Eastern and North African dishes.
Tahini paste is made from grounded sesame seeds and has a tasty nutty flavour. Though you can buy tahini, making your own from scratch is so easy and cheaper too! I’ve written a post on how to make homemade tahini, it literally takes minutes. In the post I’ve also written how to make homemade hazelnut spread with any spare tahini you have, YUM. You can make the tahini ahead of time and leave it in a cool dry space for when you’re ready to use it.
What Does Tahini Do In Cookies?
When baking and making cookies with tahini it adds a mild nutty flavour and the texture aids the binding of all the ingredients. When baking, tahini is used in a similar way to peanut butter to add flavour and to enhance the consistency.
How To Make Chocolate Chip Tahini Cookies
To make tasty and soft tahini chocolate chip cookies using this recipe you’ll need one mixing bowl, a wooden spoon, an ice cream scoop and a baking tray line with parchment paper. This recipe is so easy to make! Below is a step-by-step guide on how to make soft tahini cookies with chocolate chips:
Cream together the butter and sugar until the mixture has combined looking light and fluffy. I used a good old-fashioned wooden spoon to cream the butter and sugar together. You can use an electric whisk or hand whisk to cream the ingredients, but using a wooden spoon works completely fine, just takes a little longer and needs some elbow grease.
Beat in the egg, vanilla extract and star of the show tahini into your mixing bowl until all the ingredients have come together like in the picture above. This shouldn’t take more than a minute.
If you’re using chopped chunks of dark chocolate, get a chopping board and cut the bar of chocolate into medium sized chunks. The bigger the chocolate chunks the bigger the pools of chocolate you’ll create once the cookies are baked.
Fold in your flour, baking powder and chocolate chip chunks into the tahini cookie mixture to form a cookie dough. There’s something about cookie dough that just looks so tasty.
With an ice-cream scoop, place equal sized tahini cookie dough onto a baking tray lined with parchment paper. Leaving space in-between each one as they do spread in the oven. At this point I popped this baking tray filled with cookie dough balls into my fridge to chill for an hour, this step is not 100% necessary. I don’t always chill my cookies before baking them, but it does help to reduce the cookies spreading and creates more of a chewy and crisp texture as opposed to a doughy texture.
Bake in the oven at 180°C/350°F/gas mark 4. If you chilled your cookie dough balls, bake in the oven for 10-12 minutes or until brown and the edges are a little crispy. If you’re not chilling the cookie dough, then bake for 8-10 minutes or until brown and the edges are a little crispy.
Once out of the oven leave to cool on a cooling rack for a few minutes, these cookies are best served warm whilst the chocolate is still melted.
Have you made this recipe? Let me know in the comments below and if you’ve made this recipe tag me on Instagram @MyMorningMocha.
Tahini Chocolate Chip Cookies FAQs
How To Store Chocolate Chip Tahini Cookies
These soft chocolate chip cookies with tahini paste last for 3 days, store the cookies in an air-tight container at room temperature.
How To Freeze Tahini Chocolate Chip Cookies
You can freeze both baked tahini cookies and unbaked tahini cookie dough in the freezer for up to 3 months.
You can do this by placing the baking tray with the scooped dough balls into the freezer covered in cling film for a few hours. Then transfer the dough balls into an air-tight container. A good tip is to put a layer of cling film between each dough ball to prevent it sticking.
You could also pour the cookie dough mixture into an air-tight container and then place in the freezer. When you’re ready to bake you can proceed to scoop the dough into balls.
Tahini Chocolate Chip Cookies Recipe, The Best Ever
- 150 g Butter
- 150 g Sugar 75g Light Brown Sugar & 75g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 200 g Plain Flour
- ½ tsp Baking Powder
- 150 g Chocolate Chip Chunks Or Chocolate Chips
- 70 g Tahini
- Cream together the butter and sugar until the mixture has combined looking light and fluffy.
- Beat in the egg, vanilla extract and star of the show tahini into your mixing bowl until all the ingredients has come together.
- Fold in your flour, baking powder and chocolate chip chunks into the tahini cookie mixture to form a cookie dough.
- With an ice-cream scoop, place equal sized tahini cookie dough onto a baking tray lined with parchment paper. Leaving space in-between each one as they do spread in the oven.
- Chill the cookie dough in the fridge for one hour (this step is optional).
- Bake in the oven at 180°C/350 °F/gas mark 4. If you chilled your cookie dough balls, bake in the oven for 10-12 minutes or until brown and the edges are a little crispy. If you’re not chilling the cookie dough, then bake for 8-10 minutes or until brown and the edges are a little crispy. Once out of the oven leave to cool on a cooling rack for a few minutes, these cookies are best served warm whilst the chocolate is still melted.
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