Tahini Chocolate Chip Cookies
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 eating.
Servings: 15 cookies
Calories: 226.51kcal
Ingredients
- 100 grams unsalted butter softened
- ½ cup brown sugar tightly packed
- ¼ cup white sugar you can increase it to ½ cup for sweeter cookies
- ½ cup tahini make sure to stir the jar before scooping
- 1 large egg room temperature
- ¼ teaspoon vanilla extract cardamom powder or rose water
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornflour
- 1 cup chocolate chips
Instructions
- In a bowl, stir together the flour, baking soda, cornflour and salt and keep this aside.1¼ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cornflour
- 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 chocolate chips
- 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.
- 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 = 250ml
Measured using fluff, scoop and sweep method.
Nutrition
Calories: 226.51kcal | Carbohydrates: 26.07g | Protein: 3.33g | Fat: 13.38g
