Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup tahini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter, tahini, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 170
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 70mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- You can use almond butter or peanut butter instead of tahini.
- Use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the cookie dough.
- Add 1 teaspoon ground cinnamon to the dry ingredients for a spiced version.
- Use white chocolate chips instead of semisweet chocolate chips.
Tips and tricks:
- Make sure the butter and tahini are at room temperature for easy mixing.
- Don't overmix the dough, or the cookies will be tough.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Sprinkle the cookies with flaky sea salt for a sweet and salty combination.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a scoop of ice cream for a dessert.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Tahini is a paste made from ground sesame seeds and is commonly used in Middle Eastern cuisine. It adds a nutty flavor to these cookies.
Flavor profiles:
These cookies have a nutty and slightly savory flavor from the tahini, balanced by the sweetness of the chocolate chips.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
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Taste: Sweet, Nutty, Chocolatey, Chewy