Tahini and chocolate chip cookies
I love making chocolate chip cookies. They take me under 10 minutes to prep and they’re always a crowd pleaser.
This time I added tahini to the recipe because I love the taste of tahini cookies. And the combination of chocolate chips and tahini is incredible!
Now I can enjoy the best of both worlds, and all in one delicious cookie!
Makes 35 cookies
100 grams butter
150 grams sugar (3/4 cup)
1/2 tsp baking soda
2 heaped Tbsp raw tahini
190 grams flour (1.5 cups minus 2 Tbsp)
1/2 cup white / milk / dark chocolate chips
1. Preheat an oven to 180°C.
2. Take the butter out of the fridge around 15 minutes before you start making the cookies.
3. Place the butter and sugar in the bowl of a mixer and cream together for around two minutes. Add the egg and tahini and continue beating until incorporated. Add the baking soda and the flour and finally, the chocolate chips.
4. Wet hands and form small circles (14 grams each). Arrange on a baking tray with spaces in between cookies. Bake for 10 minutes, remove from the oven and let cool. Don’t touch until the cookies have cooled.
Good to know…
These cookies are soft when they come out of the oven and they harden as they cool. Don’t bake them until they’re hard. Oil can’t be used as a non-dairy substitute. Use butter flavored margarine instead. The tahini used here is raw, in other words, sesame butter.