A chocolate chip cookie is good. A tahini and milk chocolate chip cookie is spectacular.
The first thing that comes to mind when I think of tahini and something sweet is halva, the sesame candy that’s often crumbly and oh so delicious. Using tahini in baking adds a savory note that’s an unexpected surprise. The favorite middle eastern ingredient adored in humus and babaganoush finds a new place when added to cookies, cakes, icings and even caramel. You know that taste, but just can’t quite put your finger on it.
Chocolate chip cookies were the first treats I learned to bake, and they weren’t sliced off a roll. Over the years, I played with the basic recipe – different types of chocolate, nuts or other additions such as caramel or peanut butter chips – the additions didn’t change the basic cookie, only enhanced the sweetness.
This recipe, found in the wonderful magazine bake From Scratch, does results in something sweet but its slightly muted as the tahini offers a nuttiness and crunch. A fairly regular recipe – flour, dark brown sugar, baking soda, and butter – but note, you’re only using half the regular amount of a fat since the tahini serves as a fat replacement. This is a heavy dough and although my mixer incorporated everything, I found myself turning the dough out on to my counter for one quick hand mixing. The dough needs to rest in the fridge, which allows the flavors to blend together. When you’re ready to scoop and bake, let dough warm up to take the chill off. The finishing touch before popping into the oven, a sprinkling a sesame seeds, which adds a heavenly scent to the finished product.
A good chocolate chip cookie rarely needs improvement but by adding a bit of savory to the sweet; you have a cookie that’s grown up with a new sophisticated taste. The snack of my younger days has gone from accompanying a glass of milk to being nibbled upon while sipping on a lovely cabernet.
Tahini & Milk Chocolate Chip Cookies
The chocolate chip cookie is a cookie for all ages. This version is a bit more grown up and even more delicious. This recipe calls for you to mix everything by hand. however I used my mixer.
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup tahini
- 1 tsp vanilla extract
- 2 eggs, large
- 2 1/2 cups all-purpose flour
- 1 tsp salt, kosher
- 3/4 tsp baking soda
- 9 oz high-quality milk chocolate, roughly chopped
- sesame seeds for garnish
Preheat the oven to 350*
In a large bowl, stir together the brown sugar, tahini, melted butter and vanilla with a wooden spoon until smooth. Add eggs, and stir until combined.
In a medium bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the sugar/tahini mixture, stirring until combined. Stir in the chopped chocolate. Refrigerate for at least 1 hour or overnight.
Using a 1-ounce ice cream scoop or heaping tablespoon, scoop dough, and roll into smooth balls. Lightly press each ball with the palm of your hand, and sprinkle with a pinch of sesame seeds., if desired
Bake until set and lightly browned at the edge, 10 -15 minutes, rotating the pans front to back and top to bottom at the halfway point. Let cool on the pans for 1 minute. Remove and let cool completely on wire racks. Repeat with remaining dough. Store in an airtight container for up to 5 days