Tahini chocolate chip cookies are utterly tasty, soft, cakey, a bit chewy with a nutty flavour and melt-in-your-mouth delicious that you can't stop with one.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 15cookies
Author: Famidha Ashraf
INGREDIENTS
100gramsunsalted buttersoftened
½cupbrown sugartightly packed
¼cupwhite sugaryou can increase it to ½ cup for sweeter cookies
½cuptahinimake sure to stir the jar before scooping
1large eggroom temperature
¼teaspoonvanilla extractcardamom powder or rose water
1¼cupsall-purpose flour
½teaspoonbaking soda
1teaspoonsalt
1teaspooncornflour
1cupsemi-sweet chocolate chip
flaky sea salt for sprinkling (optional)
INSTRUCTIONS
In a bowl, stir together the flour, baking soda, cornflour and salt and keep this aside.
In a larger bowl beat together the softened butter, tahini, granulated white sugar and brown sugar with a spatula or with an electric beater on medium speed for 2 to 3 minutes, until fluffy.
100 grams unsalted butter, ½ cup brown sugar, ¼ cup white sugar, ½ cup tahini
Add the egg and cardamom or vanilla, and continue to mix until incorporated.
1 large egg, ¼ teaspoon vanilla extract
Switch to a spatula and fold in the flour mixture until just combined and then fold in the chocolate chips. Do not overmix.
1 cup semi-sweet chocolate chip
Cover the dough and refrigerate for at least 10 to 12 hours.
Take the cookie dough out of the fridge and let it sit out for a few minutes. Then scoop using an ice cream scooper or 3 tablespoon for each cookie and place them on a tray lined with baking paper.
Refrigerate the cookie dough balls until they are no longer sticky. If you find the dough too soft to the touch then it is better to freeze it. You can do this while the oven preheats or wait until they are ready to bake and then preheat the oven. (all this depends on the weather, oven, freezer etc. so make sure the cookie dough is not too wet when it is going into the oven)
Preheat the oven to 170ºC. Line a baking tray with baking paper for half the batch. Place the cookie balls a couple of inches apart and bake them in the middle rack of the preheated oven. I have always baked only on one tray at a time. If you plan to bake the whole batch in one go, then use two trays in levels 2 and 3 and increase the baking time by 2 more minutes.
Bake the cookies for 12 to 15 minutes or just until they are golden brown around the edges.
Remove from the oven and immediately sprinkle a bit of flaky sea salt over each cookie let the cookies cool on the baking sheet for 10 minutes and move them to a wire rack to cool completely.
flaky sea salt
Serve same day or store in an airtight container for up to 3 days. (I am sure won't last that long 😁)
Notes
1 cup = 250mlMeasured using fluff, scoop and sweep method.