Back to Snacks
save recipe
Tahini Chocolate Chip Cookies baking
Snacks

Tahini Chocolate Chip Cookies

baking · biscuits · chocolate chip · chocolate chunks · cookie

So I’ve spent a good amount of the past week researching tahini cookies – something that took my fancy after watching David Lebovitz’s snapchat. I usually refrain from cookies and biscuits – simply because they are time consuming and the whole ‘chilling the dough’ thing tends to irritate me. But when I saw pictures of these, I had to do them. If you’ve never had a dessert with tahini – start with these!

In my tremendous amount of research, I realized this: every single recipe derives from one person: Danielle Oron. This famous chef grew up in the suburbs of New Jersey and picked up on her Israeli family’s habits of drenching tahini over vanilla ice cream and adapted this into her baking. In my books, she’s as good as Einstein.

So, today is one of those rare moments when I am following the instructions exactly, without any deviations. Why should I fray from perfection?

tahini that I used is homemade – with just sesame seeds and olive oil and nothing else. The cookie dough is recommended to be refrigerated overnight – this makes the cookie softer.

And other than that, the recipe is pretty straight forward, but just requires a hell of a lot of patience.

Good luck!

[ Recipe from: Danielle Oron ]

The Recipe
Serves 24

Ingredients

  • 3/4 cup sesame seeds
  • 1/2 cup olive oil
  • Cookie:
  • 1/2 cup butter, soft
  • 1/2 cup tahini
  • 1/2 cup castor sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla essence
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups dark chocolate chunk
  • flaky sea salt for sprinkling
  • sesame seeds for sprinkling

Instructions

  • Lightly toast the sesame seeds on a hot pan.
  • Do not let them brown.
  • Add the seeds to a mixer and add olive oil as pulsing down to create a paste.
  • Set aside.
  • In a bowl whisk the flour, baking soda and salt together and set aside.
  • Beat the butter, tahini, granulated sugar and brown sugar for 2 to 3 minutes, until fluffy.
  • Scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
  • Turn the mixer to low speed and add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
  • Preheat the oven to 175ºC.
  • Line baking tray with parchment paper or silicone baking mats.
  • Using an ice cream scooper, form the cookies into rounds using an ice cream scoop. Sprinkle some sea salt and sesame seeds on top.
  • Place them evenly spaced on the baking sheets, 3-inches (8cm) apart).
  • Bake the cookies on middle rack until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes.
  • Remove the cookies from the oven and let them rest on the baking tray for 15 minutes before removing.
  • Store in an airtight container once completely cooled.

INSTRUCTIONS

ingredients

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

baking bread
Rye Bread
Rye Bread
baking bread
Rye Bread

I have long been a huge fan of rye bread, particularly after seeing Nigella chow down on her version of a “Hungarian sandwich” which is basically a dark rye bread smothered with dark cherry jam and a luscious amount of cream cheese. Because she does it and looks that amazing, I sometimes feel I can get away with the same too, but honestly, I look nowhere near as good as her! Closer to home, a local bakery used to make a beautiful rye bread for some time, but then ultimately stopped as I believe I was their only buyer. And the longing for good rye bread in India had me fidgety. Sattvic Foods has organic, fine light rye flour which works beautifully in this recipe. As mentioned before, I have been miserably failing at all bread attempts, but for the first time I achieved success in the first go of this recipe. I have made this bread multiple times since, and each time it is a sheer delight. If you’ve never made bread before, I highly recommend to start with this one! Recipe adapted from BBC Good Food. The RecipeServes 6 Ingredients 200g Rye flour 200g White flour 7g Active-dry yeast 1 tsp Salt 1 tbsp Honey 1 tsp Caraway seeds (ajwain) Butter Fresh rosemary Instructions Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 270ml warm water first, pour the liquid into the bowl and mix to form a dough. Rye flour can absorb lots of water, if the dough looks too dry add the remaining 20ml warm water until you have a soft dough. Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf. The dough will be sticky! Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 2 hours, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Work the caraway seeds into the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size. Heat oven to 220C. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 35-40 minutes until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving. Serve warm with butter and fresh rosemary.

View Recipe

Rye Bread

I have long been a huge fan of rye bread, particularly after seeing Nigella chow down on her vers...

appetiser appetizer
Hummus + Roasted Tomato Bruschetta
Hummus + Roasted Tomato Bruschetta
appetiser appetizer
Hummus + Roasted Tomato Bruschetta

[ EASY, DELICIOUS, AND SUPER FANCY ] Bruschetta is now a norm at most gatherings – but upping the game here is with a spread of homemade hummus (which is ridiculously easy peasy), and topped with baby tomatoes, roasted in the oven for no more than 10-15 minutes with garlic, balsamic and olive oil! Garnish with freshly cut parsley – and we’re good to go! Check out the video below: The Recipe Serves Ingredients 1 cup Boiled Chickpeas Chickpea’s Boiled Water 3 tbsp Tahini Paste 2 Garlic Clove Lemon Juice Extra Virgin Olive Oil Salt To Taste 10-15 cherry tomatoes: 1 tbsp Olive Oil 2 tbsp Balsamic Vinegar Salt to taste Black Pepper Powder Minced Garlic Baguette Bread Slices Fresh Parsley Instructions 1. For making the hummus, take a blender jar and add boiled chickpeas along with some of its water. 2. Add in the tahini paste, garlic cloves, some lemon juice, extra virgin olive oil and salt to taste. 3. Close the lid and give it a blend in a blender till it achieves a certain consistency. 4. Take a small bowl and add olive oil, balsamic vinegar, salt, black pepper powder and minced garlic. 5. Give it a stir and keep it aside. 6. Now in a baking tray covered with parchment paper, add chopped cherry tomatoes. 7. Drizzle some of the balsamic-olive oil mix over the chopped tomatoes. 8. Bake them in a pre-heated oven at 180 degree Celsius for about 7-10 minutes. 9. Take few baguette bread slices and spread some hummus over the base of the bread. 10. Then place roasted tomatoes on the bread slices. 11. Garnish with fresh parsley from the top.

View Recipe

Hummus + Roasted Tomato Bruschetta

[ EASY, DELICIOUS, AND SUPER FANCY ] Bruschetta is now a norm at most gatherings – but upping t...

bread cracker
Thin Crispy Focaccia { Sciacchiatine Croccanti }
Thin Crispy Focaccia { Sciacchiatine Croccanti }
bread cracker
Thin Crispy Focaccia { Sciacchiatine Croccanti }

A yeast-free cracker-focaccia-bread cross that is a great addition to a cheese platter, side to a salad or with pre-dinner drinks! Pairs perfectly with this asparagus dish and blackberry dijon sauce The Recipe Serves Ingredients 1 cup flour ¼ cup semolina flour (50g) 3 tsp olive oil ½ tsp salt ¼ – ½ cup water to sprinkle: olive oil, sea salt, parmesan cheese, rosemary, dried garlic powder, herbs, pepper Instructions In a medium bowl whisk together flours and salt, then add oil and water to form a loose dough Then move to a lightly floured flat surface and knead for about 10 minutes, until smooth, form into a ball, and put back into the bowl and cover and let rest for 30 minutes Preheat oven to 200C and prepare a pan with light greasing of vegetable oil Divide the dough into 5-6 balls and roll thin flat shapes (cover the other balls while working Place on the pan and brush generously with olive oil and sprinkle the toppings of your choice Bake for 12-14 minutes – the edges must brown and be crispy Let cool slightly before eating

View Recipe

Thin Crispy Focaccia { Sciacchiatine Croccanti }

A yeast-free cracker-focaccia-bread cross that is a great addition to a cheese platter, side to a...

kitchen therapy cookbook club

Sign up to join the club

ROOTED IN WELLNESS

NON-FUSSY COOKING

ALWAYS TESTED RECIPES

EGGLESS FRIENDLY

STRAIGHT FROM THE HEART

BALANCE OVER PERFECTION