Tahini is one of my favorite ingredients of all time. Plus these tahini chocolate chunk cookies are a total tongue teaser. They are nutty, dark chocolate chunk-packed, boasting of crispy outsides and chewy insides that resemble the texture of peanut butter cookies. If you don’t particularly care for that je ne sais quoi that tahini adds to savory dishes, do not fear! The ingredient merely adds a creamy texture and subtle nutty flavor to these tahini chocolate chunk cookies and many other baked goods. Perfect for all you gooey, undercooked cookie lovers (sans the side of salmonella poisoning).
In my opinion, frozen cookie dough is the perfect housewarming gift (for your neighbor or yourself). If made for yourself, it allows you to bake up just as many fresh gooey cookies as you want with automatic waist friendly portioning. As a bonus, it makes you always look like the hostess with the mostest. Especially when last minute guests come a ’knocking and you barely have enough time to vacuum up the tumble weeds of dog hair from the floor before the doorbell rings.
On the subject of housewarming, we just downsized from a 2/2.5 TWO story townhome (with a garage) into a 500 square foot studio apartment downtown! I am in NYC for work this month and having 750 square feet all to myself feels like a mansion! The downtown living adjustment is real but also real delicious. I know that creating a list of the best restaurants in NYC is like asking you to uncover the secret recipe for lucky charms. However, if you have any must not misses for my list please let me know! I can’t wait to hear your Big Apple suggestions. And remember, there is always room for frozen cookie dough, no matter how small your freezer may be.
- ½ cup unsalted butter, room temperature
- ½ cup tahini
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 12 oz. dark (60-65% cocoa) chocolate baking bar, chopped into bite sized chunks
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. Add the egg, egg yolk, and vanilla and continue mixing on medium for 5 more minutes. In a large bowl whisk together the flour baking soda, baking powder, and salt. Add the flour mixture to the butter mixture and mix on low until just combined. Turn the mixer off and gently fold in the chocolate chunks with a rubber spatula.
- Line a baking sheet with parchment paper. Using a 2-ounce ice cream scoop, 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 overnight (at least 12 hours.)* At this point you could bake the cookies or keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
- To bake, preheat the oven to 325 º F and line a large baking sheet with parchment paper. Be sure to space the cookie dough balls at least 3” apart to allow for them to spread. Bake for 13-16 minutes until just golden brown around the edges. They should still look fairly unbaked in the middle. Allow to cool for 20 minutes on the baking sheet or cooling rack. Enjoy!
- * This will allow the gluten in the flour to relax and allowing for a tender cookie. Do not skip this step!