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Tahini Chocolate Chip Cookies
The cashew butter cookies are good, but these are better. I plan to make some once I get done with planned travel. Posting so I can find again. Original recipe
1 3/4 cups [230g] flour
1/2 tsp [2.5g] baking soda
1 1/2 cups [240g] chocolate chips
1 stick [115g] salted butter, at room temperature
1/2 cup [100g] granulated sugar
1/2 cup [100g] brown sugar
1/2 tsp [3g] salt
1 large egg [50g]
1/2 cup [125g] tahini
1 tsp [5g] vanilla extract
2/3 cup [90g] sesame seeds
Combine the flour and baking soda in a medium mixing bowl. Add in the chocolate chips into the dry ingredients.
Beat the butter, sugar, brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment for about 2 minutes, until a little lighter and fluffier. Scrape down the sides, and add the egg, tahini, milk, and vanilla. Beat at medium-high speed until silky-smooth and lighter in color (about 1 minute).
Add the dry ingredients to the wet ingredients, and mix at low speed just until it all comes together. Stop mixing once it’s combined.
Fridge the dough for at least 30 minutes.
Preheat the oven to 375°F.
Shape the dough into scant-1/4-cup blobs [50g]. Roll one between your hands until smooth, then roll in the sesame seeds, and then place on a prepared sheet pan. Gently press the dough ball’s top down slightly so it’s just a little flattened. Repeat with the remaining ones, leaving space between each cookie.
Bake for about 15 minutes, until the edges of the cookies are set, but the centers aren’t completely set
1 3/4 cups [230g] flour
1/2 tsp [2.5g] baking soda
1 1/2 cups [240g] chocolate chips
1 stick [115g] salted butter, at room temperature
1/2 cup [100g] granulated sugar
1/2 cup [100g] brown sugar
1/2 tsp [3g] salt
1 large egg [50g]
1/2 cup [125g] tahini
1 tsp [5g] vanilla extract
2/3 cup [90g] sesame seeds
Combine the flour and baking soda in a medium mixing bowl. Add in the chocolate chips into the dry ingredients.
Beat the butter, sugar, brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment for about 2 minutes, until a little lighter and fluffier. Scrape down the sides, and add the egg, tahini, milk, and vanilla. Beat at medium-high speed until silky-smooth and lighter in color (about 1 minute).
Add the dry ingredients to the wet ingredients, and mix at low speed just until it all comes together. Stop mixing once it’s combined.
Fridge the dough for at least 30 minutes.
Preheat the oven to 375°F.
Shape the dough into scant-1/4-cup blobs [50g]. Roll one between your hands until smooth, then roll in the sesame seeds, and then place on a prepared sheet pan. Gently press the dough ball’s top down slightly so it’s just a little flattened. Repeat with the remaining ones, leaving space between each cookie.
Bake for about 15 minutes, until the edges of the cookies are set, but the centers aren’t completely set