There were a slew of tahini-laced sweets in my blog feed a few weeks back, and I was intrigued. Tahini is typically something I avoid because it’s crazy expensive and tastes unpleasant, but as I found more and more treats showcasing sesame paste, I just wanted to see what the hype was about.
Enter these cookies. What better way to introduce oneself to the strange world of tahini treats than through an old standby, the chocolate chip cookie? My girl Ryan sent these my way on the ‘gram, and I had to make them happen. We had been going back and forth for weeks about tahini this and tahini that, and why does that shit have to be so god damned expensive?!–when I realized that I could just make it at home.
Last weekend was the first in three weeks that the guy and I were home together. We went for a killer hike one day, and after a terrible night of sleep that led me to wake up on the wrongest side of the bed, I tore apart our pantry the next morning to sort, clean, and rearrange. After weeks of chaos, I needed some order.
Lo and behold, I found two old jars of sesame seeds. One had hulled seeds, the other held unhulled seeds. Together they measured a generous cup of seeds, which was enough for a reasonable batch of homemade tahini. So I toasted and ground them, added a few tablespoons of olive oil, and ended up with a generous half a cup of tahini. Guess how much tahini is called for in these cookies? They were definitely happening.
These cookies are easy to make, bake up beautifully, and the tahini and cinnamon combination is out of this world. The texture is spot on–chewy centers and crisp edges. I might need to replenish my sesame seed supply so I can keep this tahini train going!
from The Little Epicurean
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup tahini
- 2 cups chocolate chips
- white sesame seeds, to top dough as needed
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a small bowl and set aside.
- Cream butter until fluffy. Add granulated sugar and brown sugar and mix until smooth. Scrape down bowl as needed to ensure thorough mixing. Add eggs and mix until incorporated. Add tahini and mix until combined.
- Add flour mixture and mix until there are no longer any dry streaks of flour. Fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and place in the fridge. Allow to chill for at least an hour.
- Preheat the oven to 350F.
- Place scant 1/4 cupfuls of dough on a parchment lined tray 2 inches apart from each other. Sprinkle sesame seeds over dough. Bake for 14-18 minutes until the edges of the cookies are crisp and the middle is still a bit soft. Allow to cool in pan until cookies are firm enough to move to a wire rack to cool .