Tahini Double Chocolate Cookies

These cookies are a spin-off from my other “Go To” cookie recipe Snickers-style Peanut Butter Cookies. A few people asked if there was something similar but taking account of the omni-present nut allergy factor. Of course my mental wheels started turning!
What with being in The Time Of Covid I immediately consulted the contents of my pantry. Lo and behold! there was the answer peering sheepishly from behind a burly jar of Nutella- Tahini! Purchased once upon a time full of ignorant ambition with the sole aim of rustling up homemade hummus (which incidentally was done but received with a lacklustre reception) it was used once and then exiled to the shadowy, flour-dusted recesses of my pantry shelves.
So in an effort of waste not want not, I wondered if a like-for-like sub could be done for peanut butter? I’m very happy to report that a favorable result was achieved. So favorable in fact that they didn’t last past Day 2 after being made. If you haven’t tried tahini in cookies you’re missing out on quite a nifty little ace card to have up your seed. Whipping it in to cookies gives a subtle, nutty flavor almost bordering on earthy. The savory tones of it complimenting the overall sweetness of the cookie. The finished bake also yields a softer, almost chewier centre with the use of the sesame butter. Perfection!
Having used just one variety of chocolate in the previously mentioned peanut butter cookie, I wanted to up the stakes (and the indulgence) here. It seemed a natural choice to include both white and semi-sweet chocolate. As I state in the recipe, I definitely recommend roughly chopping the chocolate in to irregular chunks as opposed to the use of regular chocolate chips. I find that chips  detract from the uniqueness of the finished cookie with their homogenetic blandness shape. Sure they have a time and a place- but these cookies ain’t either!

So what are you waiting for? You seriously wont regret trying these out and hopefully they’ll become as much of a staple for you as they are for me here.

Makes 18-20 apx

Ingredients

    • 1/2 cup salted butter (1 stick), room temperature
    • 1/2 cup white granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup tahini butter, well mixed
    • 1 large egg
    • 1 1/4 cups all purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 2oz semi-sweet chocolate
    • 2oz white chocolate

Method

    1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
    2. Line a cookie sheet with baking parchment and set aside until needed
    3. In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy (about 10 mins at medium speed)
    4. Mix in the egg, followed by the tahini butter and continue mixing until fully combined
    5. In a separate bowl, combine the flour, baking soda, baking powder, salt and whisk to combine.
    6. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
    7. Fold in the chocolate chunks. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
    8. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
    9. Preheat your oven to 325°F
    10. Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2-3 inches apart on the pre-limed cookie sheet
    11. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. After that, transfer the cookies to a rack to cool completely

*The baked cookies will keep for up to a week in an airtight container

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