tahini chocolate chip cookies
BRING YOUR BUTTER TO ROOM TEMPERATURE
Now that I have your attention, a few notes:
These are THE BEST COOKIES.
This is technically a “double recipe” but I have never made a single recipe since the very first time I made these and was furious with myself that there were so few of these delicious cookies. Make the double batch.
I have been using a combo of cinnamon and smoked cardamom, but any combo of warming spices is great here– it gives the cookies a subtle little something.
Use more or less tahini depending on the consistency of yours. If it’s on the runny side, ⅔ c will do it, if it’s a bit drier try upping it to ¾ c.
The halvah chunks will melt into a marshmallow-like delight. Trader Joe’s carries halvah in individually wrapped portions. You can also find it at PCC if you live in the Seattle area. Many well stocked grocery stores or Jewish markets will carry it; call ahead to ask if they have it!
I make these in a mixer. Can you make them without a mixer? Probably! Be vigorous when you cream the butter and sugar together, and let me know how it goes.
Make these gluten-free with a 1-to-1 GF flour mix. I like Bob’s Red Mill.
tahini chocolate chip cookies with halvah
adapted from Eating Out Loud by Eden Grinshpan
ingredients:
2 ⅔ c all-purpose flour
1 ½ tsp baking soda
½ tsp kosher salt
½ tsp cinnamon, ground ginger, or ground cardamom (or a mix)
2 sticks (16 tbsp) butter, at room temperature
⅔ - ¾ c tahini paste
1 ½ c packed dark brown sugar
½ c granulated sugar
2 large eggs
2 tsp vanilla extract
3 c bittersweet chocolate chunks
1 c halvah
Flaky sea salt
instructions:
PULL YOUR BUTTER OUT OF THE FRIDGE AND LET IT COME TO ROOM TEMP!
In a medium bowl, combine the flour, baking soda, salt, and spices.
In a stand mixer with the paddle attachment, mix together butter, tahini, brown sugar, and granulated sugar on medium speed until light and fluffy, at least five minutes. Let it go a couple minutes longer than you think! Add the egg and vanilla and mix until combined. Turn your mixer down to low and add half the flour mixture, mixing until incorporated. Add the rest of the flour and mix until combined. Scrape down down sides and bottom of bowl with a spatula and mix again to ensure everything is mixed well. Fold in chocolate chunks and mix with rubber spatula. Transfer cookie dough into a large tupperware and refrigerate at least 1 hour and up to 7 days.
When ready to bake, preheat oven to 325F. Line a cookie sheet with parchment paper and use a 3-tbsp scoop to portion cookies onto the sheet; or scoop with a spoon and use your hands to roll into balls. I like to squish them down, flattening a bit on the top and bottom so you have a nice flat surface for the halvah and salt. Top each cookie with a chunk of halvah and a good sprinkle of flaky sea salt.
Bake 10-13 minutes, until just lightly golden. The cookies will continue to cook a bit after you remove them from the oven, so take them out when they are a tad less done than you want them. Let cool for a few minutes on the pan, then transfer to a wire rack to cool completely. If you real fancy, reheat in the microwave for a few seconds before enjoying.
