Well first of all – hello! After years of dreaming of starting a blog, here I am! Writing my a blog post about these amazing chocolate chip cookies.
The chocolate chip cookie is one of those things that has been around so long that there is really no single standard for the perfect one. Some people prefer extremely chewy chocolate chip cookies, while others like them crunchy, cakey, crumbly, or soft and gooey. I honestly haven’t eaten enough chocolate chip cookies to know which category I fall into, but thats all the more reason to keep testing and try to figure out, right?
These cookies fall somewhere in between everything, deliciously tender on the inside while still having those glorious crispy edges that every cookie lover dreams of (or maybe its just me…?).
These cookies do have one secret ingredient that sets them apart from your run-of-the-mill chocolate chip cookie – Tahini. You may have tasted it before in hummus or used it in a dressing that time you tried to be on-trend and make a Buddha Bowl. And although tahini is generally found in savory foods, when used right it can seriously up your baking game. Here I used it like peanut butter and mixed it into the cookie dough, and while you can definitely taste it, its a complementary flavor to the wonderful chocolatey, chewy, cookie thing that is going on here.
Tahini Infused Chocolate Chip Cookies
Chocolate Chip cookies with a twist
- 6 tbs butter, room temperature
- 1/4 cup white sugar
- 2/3 cup brown sugar
- ½ cup tahini
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 ½ cups chocolate chips
- In the bowl of a stand mixer, beat the butter and sugars on medium high until light and fluffy, about 3 minutes. Add the tahini and continue to beat until combined.
- Stop the mixer and scrape down the sides, then add the egg and vanilla extract. Beat for another minute, until everything is well incorporated.
- Remove bowl from stand mixer, and add ½ the flour, and all of the baking soda, baking powder, and salt. Mix, then add the other half of the flour.
- Mix in the chocolate chips, starting with 1 cup and adding more to taste.
- Chill cookie dough in fridge for 1 hour, or up to 24 hours.
- Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Roll cookies into roughly ping-pong ball sized balls, placing them about 2 inches apart on the cookie sheet.
- Bake for 10 minutes, or until the edges have just browned. Don’t wait until the cookies are completely set to take them out – they will continue to cook after you take them out of the oven.
- Let cool on baking sheet, then store at room temperature.