Made from roasted sesame seeds, tahini is nutty, roasty…..and the perfect secret ingredient in cookies! Slightly nutty, perfectly sweet, and ready in a flash, these tahini chocolate chip cookies are a real treat. Chef Pat shows us his recipe for these freshly baked beauties. Watch the video to see his tips and tricks, and see the full recipe below to make your own!
Tahini Chocolate Chip Cookie Recipe
Ingredients:
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 stick (1/2 cup) butter, unsalted
- 1/2 cup tahini
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1 1/4 cup all purpose flour
- 6 ounces chocolate chips (or chunks)
Instructions:
- Pull the egg and butter out of the refrigerator a few hours in advance
- Combine the sugars and butter, blend on medium for two minutes to ‘cream’ the sugars
- Add the tahini, vanilla extract and egg; blend until fully mixed in
- Add the baking powder and salt
- Slowly add the flour and blend until fully mixed in
- Remove bowl from blender and fold in the chocolate chips with a spatula
- Lay down a sheet of wax paper and use spatula to get cookie batter onto paper and into a log shape
- Roll the log tight, folding in the ends of the paper
- Refrigerate for a minimum of two hours (can be overnight)
- Preheat oven to 350F degrees
- Slice the log into 1/2 inch thick slices and place on cookie tray about 3 inches apart
- Cook for 12 minutes
- Remove from oven and let cookies cool on the pan for 10 minutes before moving to a cooling rack
Enjoy!