When I saw this recipe I was intrigued and excited to find another use for tahini (I often use some of a jar and am left with a random amount). And then I tried to do a little research to find other recipes like this one. I didn’t have much luck. I actually started by trying to find this on the Food Network’s website to see if people reviewed it or talked about it, but nothing. No tips/tricks/warnings. So, I went into it not knowing what to expect.
Even after eating this (half) batch of cookies, I am still undecided. The first cookie I was really disappointed and thought it tasted horrible. Too savory and not good. Then K tried one and liked it. He said the tahini was really mild and more added texture (a moist chewiness). When I tried them again later, I liked them more. Sometimes I liked them a bunch, and other times they were just okay. So, I realize this isn’t a rousing testimony but I am sharing in case you are curious as well and want to try them. They are similar to some peanut butter chocolate chip cookies, without the peanut butter flavor. So, if you want that chewy texture, this could be a hit for you. I might still stick to my favorite chocolate chip cookies.
Directions for Tahini Chocolate Chunk Cookies
Adapted from Food Network Magazine December 2016
- 1.25 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup tahini
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 stick butter, melted and cooled slightly
- 1 egg
- 1 cup chocolate chunks/chips
In a medium bowl, whisk together the flour, salt, and baking soda.
In a large bowl, stir together the tahini, sugar, vanilla, and butter. Mix with a wooden spoon until smooth, then stir in the egg until incorporated.
Stir in the dry ingredients until just combined, then stir in the chocolate chunks.
Scoop out the cookies into balls and place about 2 inches apart on a lined baking sheet. Cover with plastic wrap and refrigerate for one hour.
Flatten the balls slightly with your hands and place into a preheated oven of 375 degrees F. Bake, rotating halfway, until the cookies are set and barely browned (about 12-15 minutes). Let cool 1 minute on the baking sheet before transferring to a wire rack to cool completely.
Directions for Tahini Chocolate Chunk Cookies (without pictures)
Adapted from Food Network Magazine December 2016
- 1.25 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup tahini
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 stick butter, melted and cooled slightly
- 1 egg
- 1 cup chocolate chunks/chips
In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, stir together the tahini, sugar, vanilla, and butter. Mix with a wooden spoon until smooth, then stir in the egg until incorporated. Stir in the dry ingredients until just combined, then stir in the chocolate chunks.
Scoop out the cookies into balls and place about 2 inches apart on a lined baking sheet. Cover with plastic wrap and refrigerate for one hour. Flatten the balls slightly with your hands and place into a preheated oven of 375 degrees F. Bake, rotating halfway, until the cookies are set and barely browned (about 12-15 minutes). Let cool 1 minute on the baking sheet before transferring to a wire rack to cool completely.
fudgingahead 