Best 6 Salted Tahini Chocolate Chip Cookies Recipes
Step into a world of culinary delight as we embark on a journey to find the ultimate recipe for salted tahini chocolate chip cookies. These irresistible treats harmonize the rich, nutty flavor of tahini with the decadent sweetness of chocolate chips, creating a symphony of flavors that will tantalize your taste buds. Join us on this quest as we explore the secrets behind crafting the perfect salted tahini chocolate chip cookie, uncovering tips and techniques to ensure a perfectly balanced and utterly satisfying experience with every bite.
Here are our top 6 tried and tested recipes!
SALTED TAHINI CHOCOLATE CHIP COOKIES
Salted Tahini Chocolate Chip Cookies! A grown-up and decadent vegan chocolate chip cookie! Naturally sweetened with maple syrup and gluten-free.
Provided by Alex Caspero
Categories dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, a silpat or lightly grease and set aside.
- In a large mixing bowl, mix the tahini, maple syrup and vanilla extract until combined.
- Add in the oats, flour, cinnamon, ginger, nutmeg, salt and mix together again. Stir in the chocolate and let sit for 5 minutes. This allows the oats to soften in the mixture before baking.
- Scoop the cookies (I use this cookie scoop) onto the prepared parchment paper. Sprinkle with flaky sea salt*** and bake for 9-10 minutes, until golden brown on top but still soft in the center.
- Remove and let cool on the pan for a few minutes, then transfer to a cooling rack.
Nutrition Facts : ServingSize 1 cookie, Calories 130 calories, Sugar 6.1 g, Sodium 53.2 mg, Fat 6.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 15 g, Fiber 1.6 g, Protein 3.2 g, Cholesterol 0 mg
TAHINI CHOCOLATE CHIP COOKIES
Add tahini to your chocolate chip cookies! My husband claims the tahini makes these cookies extra addicting!
Provided by Whitney Wright
Categories Dessert
Time 12h23m
Number Of Ingredients 12
Steps:
- In a large bowl, or bowl of a stand mixer (fitted with paddle attachment), cream the butter, tahini, and sugars. Beat on medium speed for 3-4 mins, scrape down the bowl 1-2 times during the creaming process. Add the egg, egg yolk, and vanilla and beat until combined.
- In a medium bowl whisk the salt, soda, powder, and flour. Transfer to the wet ingredients and mix till combined.
- Mix in the chocolate chips with a spatula. Cover the bowl and refrigerate for 12 hours (helps bind the cookies).
- Remove from fridge, scoop into 2 T sized balls (will make about 14-18 balls).
- Place on parchment lined baking sheet and bake at 325°F for 13-15minutes. Cookies are done when the edges are getting lightly golden brown but still pale in the middles. Remove, let rest on sheet for 5 mins then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 172 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
SALTED CHOCOLATE CHIP TAHINI COOKIES
Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron. I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. (But feel free to use chips if you'd like.) Normally when I chop chocolate for cookies, I add any small bits and pieces on the cutting board along with the bigger chunks. But for these, I wanted distinct, more assertive pieces of chocolate, so I sorted through and just used large chunks, saving the smaller bits for another baking project. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges. Note that the dough is best when it rests in the refrigerator overnight. You could bake them sooner, if you just can't wait.
Provided by David
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
- Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
- In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
- Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
- Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.
SALTED CHOCOLATE CHIP TAHINI COOKIES
Recipe for chewy chocolate chips cookies flavored with sesame paste and topped with sea salt.
Provided by Anita Schecter
Categories Dessert
Time 8h36m
Yield 12
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Using a stand or hand mixer, cream together the eggs and sugar until lightened in color. Beat in the butter, sesame paste and vanilla.
- In a separate bowl, sift together the flour, salt, baking powder and baking soda. Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Wrap in plastic and refrigerate for about 8 hours or overnight.
- Preheat the oven to 325 F. Line a baking sheet with parchment paper.
- Use a cookie scoop to form balls of dough and place them on the parchment lined baking sheet. Keep the dough balls at least 3-inch apart because the cookies will spread. I used a 2 ounces scoop and got about 14 large cookies.
- Bake for 15 to 16 minutes until the edges are lightly browned. Sprinkle with the salt and then allow the cookies to cool thoroughly before removing them from the baking sheet. The cookies will be very soft when they first come out and will break if you try to move them. Once cool, they will be firm enough to move but remain chewy in the center for a long time.
Nutrition Facts : Calories 396 kcal, Carbohydrate 48 g, Cholesterol 67 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, Sodium 318 mg, Sugar 33 g, Fat 23 g, ServingSize 12 servings, UnsaturatedFat 0 g
TAHINI-CHOCOLATE CHIP COOKIES
With crispy edges, a chewy center, and the addition of tahini these cookies have a subtle nutty flavor. Add chopped nuts for that extra crunch.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
- Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
- Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 10.9 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 63.2 mg, Sugar 7.4 g
Tips:
- Use good quality chocolate chips. This will make a big difference in the taste of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and texture.
Conclusion:
These salted tahini chocolate chip cookies are a delicious and unique twist on a classic recipe. The tahini adds a nutty flavor and richness that complements the chocolate chips perfectly. These cookies are sure to be a hit with your friends and family.
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