Tahini Chocolate Chip Cookies
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Quantity: 22
Complexity: easily
Quantity: 22
Nutritional value per serving:
Calories 316, total fat 19 G., saturated fats 9 G., proteins 5 G., carbohydrates 36 G., fiber 2 G., cholesterol 39 mg, sodium 159 mg, sugar 22 G.
Calories 316, total fat 19 G., saturated fats 9 G., proteins 5 G., carbohydrates 36 G., fiber 2 G., cholesterol 39 mg, sodium 159 mg, sugar 22 G.
Tahini sesame paste imbues these cookies with a pleasant nutty flavor, beautifully enhanced by natural vanilla and the caramel notes of dark brown sugar. The cookies are soft, moderately crumbly, and sweet, while the semisweet chocolate chips in the dough give them a dessert-like texture. Let them set in the refrigerator before baking to prevent the dough from spreading too much, resulting in thick, soft cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 1 teaspoon of salt
- 3/4 tsp baking soda
- 1 cup tahini
- 1.5 cups dark brown sugar
- 1 tsp vanilla extract
- 220g unsalted butter, melted and cooled slightly
- 2 large eggs
- 1.5 cups semi-sweet chocolate chips (about 280 g)
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, salt, and baking soda. In a larger bowl, combine the tahini, brown sugar, vanilla extract, and melted butter and stir with a wooden spoon until smooth.
- Stir in the eggs until fully incorporated, then stir in the flour mixture and knead into a dough. Add the chocolate chips.
- Cover and refrigerate the dough to set, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C).
- Scoop 1 heaping tablespoon of dough into balls and arrange 30 cookies on two clean baking sheets, spacing them about 8 cm apart. Lightly flatten the dough with your fingers.
- Bake, rotating the baking sheets halfway through, until the cookies are set and lightly browned around the edges, 14 to 16 minutes. Let cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.
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