Get ready to indulge in a delightful twist on a classic treat with our Tahini Butter Chocolate Chip Cookies! These cookies are not just your ordinary dessert; they are a heavenly blend of nutty tahini and rich chocolate that will leave your taste buds dancing with joy. Perfectly soft and chewy, they come together in just 25 minutes, making them an ideal choice for a last-minute sweet craving or a cozy family gathering. Whether you’re a seasoned baker or a kitchen novice, this recipe will have you whipping up a batch of cookies that are sure to impress. So, let’s dive into the delicious world of tahini and chocolate!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup tahini
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the softened coconut oil, brown sugar, and granulated sugar. Cream together using an electric mixer or whisk until the mixture becomes light and fluffy, about 2-3 minutes.
- Add the tahini and vanilla extract to the sugar mixture. Mix thoroughly until completely incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Room Temperature Ingredients: Make sure your coconut oil is softened but not melted for the best texture. Room temperature ingredients help create a light and fluffy dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Experiment with Mix-Ins: Feel free to add nuts, dried fruits, or even a sprinkle of sea salt on top before baking for an extra flavor boost.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be golden around the edges and soft in the center; they will continue to firm up as they cool.
- Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
