Chocolate Tahini Cookies (COOK)
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| An Unexpected Combination |
Tahini is a paste made of ground sesame seeds which provides a nutty background flavor while enhancing the chocolate.
White chocolate chips make them extra sweet (think roasted marshmallows).
This were very easy to make. The dough requires chilling, a plus, if you want the flexibility to bake them the next day.
---Barbara
Chocolate Tahini Cookies
(adapted from COOK)
Makes 30
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 cup tahini*, at room temperature
2 large eggs, room temperature
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/2 t. salt
3/4 t. baking powder
1/2 t. baking soda
1 1/2 cups (8 ounces) white chocolate chips
In a large bowl, beat together the butter, sugar and tahini on medium speed until fluffy, 3 to 4 minutes, stopping to scrap the sides.
Add eggs, one at a time, beating well after each addition.
Separately, whisk together flour, cocoa, salt, baking powder, baking soda. Slowly add the flour mixture to the butter mixture, mixing on a low speed until just combined.
Stir in white chocolate chips.
Cover and refrigerate for at least 30 minutes, or overnight.
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper.
Scoop dough into 15 portions per sheet (3 rows x 5 rows). A 1.5 tablespoon scoop works well.
Bake until set around the edges, 12 minutes, rotating the pans after 6 minutes. The cookies will puff up during baking and deflate during cooling. Don't overbake, they are done, even though they are not brown around the edges. But every oven is different. Yours might take 14 minutes, in total.
Let them cool in the pan for 10 minutes, then remove to racks, to let them cool completely.
---Barbara
*tahini comes in a jar, and is usually found in the international aisle, with Greek foods. Be sure to stir well if the oil has separated from the nuts, just as you would with natural peanut butter. Be sure it is a room temperature before starting the recipe.
White chocolate chips make them extra sweet (think roasted marshmallows).
This were very easy to make. The dough requires chilling, a plus, if you want the flexibility to bake them the next day.
---Barbara
Chocolate Tahini Cookies
(adapted from COOK)
Makes 30
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 cup tahini*, at room temperature
2 large eggs, room temperature
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/2 t. salt
3/4 t. baking powder
1/2 t. baking soda
1 1/2 cups (8 ounces) white chocolate chips
In a large bowl, beat together the butter, sugar and tahini on medium speed until fluffy, 3 to 4 minutes, stopping to scrap the sides.
Add eggs, one at a time, beating well after each addition.
Separately, whisk together flour, cocoa, salt, baking powder, baking soda. Slowly add the flour mixture to the butter mixture, mixing on a low speed until just combined.
Stir in white chocolate chips.
Cover and refrigerate for at least 30 minutes, or overnight.
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper.
Scoop dough into 15 portions per sheet (3 rows x 5 rows). A 1.5 tablespoon scoop works well.
Bake until set around the edges, 12 minutes, rotating the pans after 6 minutes. The cookies will puff up during baking and deflate during cooling. Don't overbake, they are done, even though they are not brown around the edges. But every oven is different. Yours might take 14 minutes, in total.
Let them cool in the pan for 10 minutes, then remove to racks, to let them cool completely.
---Barbara
*tahini comes in a jar, and is usually found in the international aisle, with Greek foods. Be sure to stir well if the oil has separated from the nuts, just as you would with natural peanut butter. Be sure it is a room temperature before starting the recipe.