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Chocolate Chip Tahini Cookies Recipe

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This recipe for Chocolate Chip Tahini Cookies, by , is from Homemade Happiness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marta Echard

Category:
Category:

Ingredients:  
Ingredients:  
These cookies are not overly sweet, and tahini gives them a rich, nutty flavor. Sprinkle the top with sesame seeds and coarse sea salt. The dough can be frozen for up to 2 months, or refrigerated for at least four days. The cookies, once baked, should be eaten or frozen within 2 days. Makes about 20 cookies.

8 tablespoons unsalted butter, at room temperature
1/2 cup tahini, well stirred to mix oil and paste
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
3/4 teaspoon baking soda
Pinch sea salt
1-3/4 cups bittersweet or semisweet chocolate chunks or chips

Topping: sesame seeds, white and coarse sea salt

Directions:
Directions:
In a bowl working with an electric mixer, or bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for about 3 minutes, until fluffy, stopping and scraping down the sides a few times as needed. Add the whole egg, the egg yolk and vanilla and continue to mix for another minute. In a small bowl, whisk together the flour, baking soda and sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips, being careful not to over mix. Cover the dough and refrigerate for at least 1 hour or overnight. Heat the oven to 325. Line baking sheet with parchment paper or use silicone baking mat. Scoop out a generous tablespoon of dough, roll into a ball and place on the cookie sheet, making sure not to place the cookies too close together. Using the palm of your hand, gently push the cookies down. Sprinkle with sesame seeds and coarse sea salt. Bake for 6 minutes; remove and turn them around and continue baking another 6 minutes, or until cookies are a rich golden brown around the edges but still somewhat pale in the center. Remove and let cool.

Serve after the cookies have cooled for 5 minutes, or keep in a tightly sealed container for 1 to 2 days. Alternatively, freeze and defrost just before serving. Cookies freeze well.

 

 

 

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