Salted Chocolate Chip Tahini Cookies



It has been a while since I cook a dish that requires a lot of time. Sidetracked by my addiction with soap making, I intentionally cook very simple dish to give way to my new found hobby. (more on this in the future). Since I have no more space to cure my soaps, I thought that this is the right time to make this delicious chocolate chips. The tahini was sitting in the ref for a long time now, I was afraid it is spoiled already. Thankfully, it did not.

Tahini got my curiosity. I love sesame seeds and I wonder how it would taste like with the usual cookie ingredients. The only dessert that I have tasted with sesame seed is the Chinese dessert called Sesame Seeds Ball.

This recipe was posted on David Lebovitz website. I followed the recipe without changing or substituting an ingredient. I like it best if they are kept in the fridge before having a bite. It melts in your mouth.

Salted Chocolate Chip Tahini Cookies
(makes 25 cookies for small rounds - 3.5 cm)

Tahini:
1/2 cup sesame seeds
olive oil

1.  Toast the sesame seed in a pan over low heat, shaking the pan all the time. Remove from the heat when seeds start to brown.

2.  Put in a food processor or blender and process until very fine (almost powdery), then add the olive oil in a stream. Blend some more until the mixture is runny. Tahini can be refrigerated for months as long as the mixture is covered with oil.



Chocolate Chips
8 tbsp. (115 g)  unsalted butter, room temperature
1/2 cup (120 ml) Tahini
1/2 cup (100 g) white sugar
1/2 cup (90 g) light brown sugar
1 large egg plus 1 egg yolk, at room temperature
1 tsp vanilla extract
1 cup plus 2 tbsp (150 g) flour
3/4 tsp baking soda
1 tsp kosher or sea salt
2 cups (280 g)  bittersweet  or semisweet chocolate chips or chunks
flaky sea salt

Procedure:
1.  In a small bowl, beat butter, tahini, white sugar and brown sugar until fluffy with a spatula. You may also mix the dough on a stand mixer.

2.  Add in egg, yolk, and vanilla extract and continue stirring until they are well incorporated.

3. In another bowl, whisk together flour, baking soda and sea salt.  Add the dry ingredients to the tahini mixture until just combined. Add in the chocolate chunks/chips. Do not over mix. Cover the dough and refrigerate.


4.  Preheat oven at 180 C (325 F). Line two baking sheets with parchment paper or silicone baking mats.

5.  Form the cookie in rounds using an ice cream scoop or hands. Place them evenly space on a cookie sheet, 3 inches apart. Bake one sheet at a time in the middle rack of the oven.  Bake the cookies until they are golden brown around the edges but still pale in the center, about 12 - 15 minutes.

6.   Remove from the oven, sprinkle the cookies with a little flaky salt and let the cookies cool on the baking sheet.






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