Who doesn’t love a chocolate chip cookie?
I’m a purist about lots of things. It’s kinda not like me to mess with a chocolate chip cookie, because they are definitely in the category of ‘things that don’t need to be messed with.’ But I seem to be obsessed with Tahini these days, and I had the urge. So, I decided to dive in, try a bunch of different versions from other people, and come up with a tahini chocolate chip recipe of my own.
And I’m so glad I did.
All of the versions I found online were good. They were nice cookies! But… I didn’t think any of them were GREAT. There was some tinkering to be done.
Once I worked through the spice vs no spice debate, the water vs vinegar debacle, the all- tahini or tahini-olive oil combo conundrum, I landed us in a really good place with this one. The final result: these cookies are chewy, not cakey (and they stay chewy for DAYS), and they have a really nice undertone of tahini flavour, without being overwhelming. The vinegar and plenty of vanilla help mitigate that really sticky roof-of-the mouth thing that you’d expect from the presence of a nut or seed butter.
I like to roll mine in toasted sesame seeds and sprinkle the tops with a bit of flaky salt. This is totally up to you but I love the way they look with the seeds, and I am a salt junkie so I pretty much put salt on everything I make.
Tahini Chocolate Chip Cookies
Makes 24-30 Cookies
180 G Tahini
50 G Olive OIl
200 G Sugar
140 G Brown Sugar
2 TBSP Vanilla
1 TBSP Cider Vinegar
300 G Flour
1 ¼ tsp Salt
¾ tsp Baking Soda
2 tsp Cinnamon
1 tsp Ground Cardamom
340 G Chocolate Chips
Extra Sesame Seeds & Sea Salt for Optional Flourish
Follow the standard cookie method for these. Mix (cream) sugar with the tahini & olive oil, add the eggs and vanilla, add in the dry, and mix until it forms a dough.
Scoop with a portion scoop, or roll into golf ball sized balls.
Top with Sesame Seeds & Sea Salt (optional)
Flatten slightly and bake in a 350 oven for 11 minutes.
*These cookies don’t spread too much so you can place them fairly close together on the tray.
Let’s make them together! Here’s the video:
Where to buy tahini?
The tahini that’s available at standard grocery stores where I live is the organic kind, and it’s pretty expensive. It’s also fairly thick. To be honest, I’m not a huge fan of it. When possible, I prefer to jet over to a middle eastern shop to buy the nice runny tahini. It’s usually available in bigger tubs, and it’s WAY cheaper than the grocery store brand.
A few words on chocolate chips.
Generic store brand chocolate chips are terrible. If your grocery store has a range to choose from, I’d say go for the most expensive ones every time. I’m not saying that because I’m fancy or rich. I’m a total cheapskate. But with chocolate chips, I say go big or go home. Nobody wants to eat sugary wax chips.
Not sure if your chocolate chips are any good? Throwback a handful of them straight out of the bag. If they taste good, they’re good! If they taste like sugary wax, keep walking.
I hope you try these out! I really can’t remember the last time I’ve been so satisfied with a cookie recipe. I hope you love them as much as I do!