Let me show you how to make the BEST Tahini Chocolate Chip Cookies! Crisp on the edges, soft and chewy in the center... this cookie is a hard one to beat!! Plus, you can’t say no on #nationalchocolatechipcookieday ;)
Tahini is a paste made from sesame seeds and is a staple in many Mediterranean and Middle East cuisines. It's vegan, gluten-free, and adds delicious taste to both savory and sweet recipes!
However, it's important to find a good quality tahini. And I highly recommend Soom Vanilla Bean Tahini for this recipe in particular!
It's often used as a replacement to natural peanut butter. It helps create that iconic chewy texture and and adds delicious nutty flavors.
Freezing cookie dough is a phenomenal dessert meal prep that's great for when having guests over or wanting a midnight snack!
I recommend rolling the cookie dough into individual balls and placing them on a baking pan lined with parchment paper. Place in the freezer for 20-30 minutes, or until solid. Transfer to a freezer safe, airtight bag to store up to 2 months.
1. Let cookies cool completely.
2. Store at room temperature in an airtight container, like Tupperware or ziplock bags, for up to 4 days.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Crisp on the edges, soft and chewy in the center... this cookie is a hard one to beat!!
Servings: 12
1. In the bowl of a stand mixer, add the tahini, butter, cane sugar, and brown sugar. Mix on high speed for 2 minutes.
2. Add the egg and egg yolk. Mix another minute, until creamy and well-incorporated.
3. Fold in the vanilla extract.
4. In a separate large bowl, whisk the flour, sea salt, and baking soda until well-combined.
5. Add the tahini mixture and chopped chocolate into the flour bowl. Fold together with a spatula until well-combined, about 1 minute.
6. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours to overnight.
7. Preheat oven to 325F. Line a baking sheet with parchment paper.
8. Using a large spoon, scoop 2 tablespoons dough per cookie. Roll into a large ball and place each cookie 3" apart on the sheet pan.
9. Bake for 12-15 minutes, or until lightly golden brown on the edges. Be careful not to overbake. Lightly slam the sheet pan two times on top of the oven when done baking to create that crumble effect. Let cool 10 minutes, before cooling completely on a wire rack. Enjoy!
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