What is chocolate tahini?

This chocolate tahini spread is a combination of rich cocoa, nutty tahini, honey, vanilla, and a secret ingredient-espresso powder . It makes the most irresistible topping for toast, fruit, dessert and so much more.

How to make better Betty Crocker cookies?

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie . Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

How to bake packaged cookies?

Prep Instructions HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 10 to 14 minutes or until light golden brown. COOL 2 minutes; remove from cookie sheet.

Is tahini good or bad for you?

Tahini is a tasty way to add powerful antioxidants and healthy fats to your diet, as well as several vitamins and minerals . It has antioxidant and anti-inflammatory properties, and its health benefits may include reducing risk factors for heart disease and protecting brain health.

Why is tahini so healthy?

Tahini is made from ground sesame seeds. It's rich in important nutrients like fiber, protein, copper, phosphorus, and selenium and may reduce heart disease risk and inflammation . What's more, test-tube and animal studies suggest that sesame seeds may have anticancer properties.

What is the trick to keep baked goods like cookies soft?

This simplest kitchen hack you'll ever love! The trick is to simply store your baked goods with a slice of bread ! It sounds crazy, but I swear it works and although it's not a new trick, it's one I always like to share with people who've never tried it before.

How to doctor up chocolate chip cookie mix?

How To Make Boxed Cookies Better Use butter instead of margarine or oil. Add powdered milk. Sprinkling about 2 to 3 tablespoons of powdered milk per cup of cookie mix may seem kind of unconventional, but it is the best hack! ... Add brown sugar. ... Add vanilla extract. ... Brown the butter. ... Include an extra egg yolk. Jan 3, 2024

Is it better to bake cookies at 350 or 400?

Placing chilled dough in a slightly hotter oven (usually 400 degrees versus 350 — 375 degrees used for cookies like chocolate chip) helps the cookies retain their shape . Cool It. Let the cookies rest on the cookie sheets for a few minutes before removing to a wire rack for cooling.

Should you bake cookies at 350 or 400?

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

What does chocolate tahini taste like?

This brilliant product has the smooth, spreadable texture of regular tahini, but a rich, chocolaty flavor that I have to admit— tastes like frosting .

What is tahini and what does it taste like?

Tahini has a very earthy flavor and is slightly bitter, but not overpowering . Although the spread resembles peanut butter and other nut butters, it does not have a similarly sweet flavor profile. The toasted sesame seed flavor shines through in this creamy, rich ingredient.

Does chocolate tahini taste like Nutella?

The biggest differences between tahini and Nutella are their flavor and consistency. In fact, these two spreads are quite far from one another in how they taste, with tahini boasting a nutty, toasty, and slightly bitter taste while Nutella offers a very sweet and chocolatey flavor.

Danielle Oron’s Salted Tahini Chocolate Chip Cookies Recipe on Food52 (2024)

Christmas

by: Genius Recipes

December7,2016

23 Ratings

Danielle Oron’s Salted Tahini Chocolate Chip Cookies Recipe on Food52 (1)

Prep time 12 hours
Cook time 30 minutes
Makes 12 cookies

Jump to Recipe

Author Notes

“I wanted a way to introduce tahini in desserts to the American palate,” Danielle Oron told me. “I figured that the best way to do that is to make a peanut butter chocolate chip cookie, but to replace the peanut butter with tahini.” This is a cookie you can set out at a party that will give everyone something to talk about. It’s also one that you can bundle up and give with intention. Or just bake them off from the freezer one at a time for midnight snacks.
Adapted slightly from Modern Israeli Cooking via the New York Times. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

8 tablespoons/1 stick (113 grams) room temperature unsalted butter
¹/₂ cup(120 milliliters) tahini, well stirred
1 cup(200 grams) granulated sugar
1 large egg
1 egg yolk
1 teaspoonvanilla extract
1 cupplus 2 tablespoons (150 grams) all-purpose flour
¹/₂ teaspoonbaking soda
¹/₂ teaspoonbaking powder
1 teaspoonsalt
1 ³/₄ cups(230 grams) Valrhona discs (64% cocoa) or other good quality chocolate chips or chunks
1 pinchor so flaky salt, like Maldon or fleur de sel

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, tahini, and sugar together on medium speed until light in color and fluffy, about 5 minutes.
Add the egg, egg yolk, and vanilla extract and continue mixing on medium speed for another 5 minutes.
Sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix on low until just combined.
Add the chocolate and mix it in by hand with a rubber spatula.
Line a baking sheet with parchment paper. Using a 2 ounce (60ml)-capacity ice cream disher (scoop with release), scoop out 12 dough balls and place them on the baking sheet. Wrap the baking sheet with plastic wrap and place it in the freezer for 12 hours. This will allow the glutens in the flour to relax and will give you a tender soft cookie (Editor’s note: I liked them baked straightaway, too!)
At this point you can bake 1 or bake all 12. Keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
When ready to bake, heat the oven to 325° F and line a baking sheet with parchment or silicone mat. Space the cookie dough balls at least 3 inches apart to allow for them to spread. Bake for 13 to 16 minutes until just golden brown around the edges. They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with Maldon salt when they come out of the oven.
Allow to cool 20 minutes on baking sheet or cooling rack.

Tags:

Cookie
Chocolate Chip Cookies
Israeli
American
Chocolate
Father's Day
Fall
Halloween
Summer
Mother's Day
Christmas
Winter

See what other Food52ers are saying.

Elizabeth Finch
Stacie N. Vos
Scott Becker
Tran Tu
Justine Simonson

Recipe by: Genius Recipes

Popular on Food52

39 Reviews

Elizabeth F. August 20, 2022

So delicious! I love the depth and richness the tahini adds. I baked half the recipe and left the other half in the freezer. The frozen dough is unbelievably decadent! So sad I just finished the last one. I must make more today!!!!

Stacie N. February 5, 2021

It’s been a while since I made cookies and I think I may have jumped the gun by making all 12 on one sheet. They all melted together into one sheet. Should I have done two batches instead then?

Nanda G. February 5, 2021

Yes. It instructs to space them 3” apart at that size.

Margie V. May 27, 2021

I found that your really have to add more flour to this recipe in order to keep them from being completely flat! Like 1/4 cup in the recipe above. I could see them melding together even with 3” apart. Once I had the increased flour, these were the best!

Margie V. May 27, 2021

And I want to add that I weigh my flour so I know I added the correct amount before. Now I weigh and add 1/4 cup. I should weigh my addition!

T October 16, 2020

Very light and crisp! (I didn’t do the frozen dough though)
Made the sugar 160g and it was perfect amount of sugar for me!

Kim S. August 24, 2020

I'm not a big baker but these are pretty much my favorite chocolate chip cookies.
And some major chocolate chip cookie connoisseurs agree!

als94 April 7, 2020

Hi - I made these as directed and the dough ended up looking more like frosting consistency? Now they're in the oven and they're melting... thoughts as to what went wrong?

Scott B. December 6, 2019

hello, i am sorry that this sounds harsh but the truth can hurt. don't you know that sugar and wheat are poisons? is it time for you to stop promoting recipes that make people sick.

Julia O. November 17, 2020

Everyone must die sometime, might as well be happy.

Rsmeltzer October 16, 2019

Does anyone have suggestions for veganizing these cookies? I love tahini and chocolate and it sounds entirely doable, but I'm not baker enough to do it.

Kristen M. January 22, 2020

Hi Rsmeltzer, the classic subs would be vegan butter (or nonhydrogenated shortening) and flax eggs, though I'm not sure how to compensate for the extra yolk (probably just 1.5x the amount)—for more tips you might try asking on the Food52 Hotline. Good luck!

Tran T. May 1, 2019

I made this with some adaptations, but I'm 100% positive it is still addictive as is. Most of the reasons for the adaptation was for gluten-free purposes. I substituted 1:1 America's Test Kitchen gluten free blend and 1/4 + 1/8 tsp xanthan gum for the flour; did half brown sugar and half white sugar (GF recipes need assistance in chewiness and it is also a personal preference), doubled vanilla extract to 2 tsp (GF flour is a bit bland) and for the chocolate, by audience preference, did half Guittard milk chocolate chips and half Guittard semisweet discs. Forgot to sprinkle with salt. Rested the dough for only 30 minutes and then spread it on a 12" pizza pan and froze for about 20 minutes. Baked it for 23 minutes. It made the best GF cookie texture I've had so far and held up well the next day. Also, the cookie dough is addictive too - it almost didn't make it to the oven. The tahini flavor was very present and I appreciated the slight "sandiness' of the texture. If I were to make a non GF version, I would only keep the modifications I did to the sugar and follow instructions to freeze overnight. It's my new go-to recipe for GF chocolate chip cookies - the tahini helps a lot in texture.

Justine S. February 7, 2019

I made this recipe on a Sunday. They were gone by Tuesday. These were absolutely delicious. Not too sweet, just the right amount of salt & sesame flavor. I baked them straight away as I didn’t see the note about letting the dough rest for 12 hours till I got to that point and I just didn’t want to wait yay long. I don’t know if that would improve them because they were awesome as is! I shared them with my husband, neighbor, super, and parents (who have decidedly unadventurous palates) as they stopped by or came for a chat. Everyone raves about these cookies. 10/10 will DEFINITELY be making them again!