I heard that it’s National Chocolate Chip Cookie Week. And we are for sure going to celebrate that at my house. This time I added a secret ingredient to give them a little extra something special - pomegranate molasses. I've been wanting to add a little to cookies for some time now and the moment finally seemed right! It offers just a little tang to offset the sweetness of the cookie. —Oat&Sesame
all purpose flour
toasted pecans, chopped
black sesame seeds
bittersweet chocolate chips
unsalted butter, softened
In This Recipe
Cream the tahini, butter and brown sugar in a stand mixer.
Add the vanilla, pomegranate molasses and egg and beat to combine thoroughly.
In a separate bowl combine the flour, salt, baking powder and soda. Add slowly to the butter mixture and combine.
Add the remaining ingredients and mix until evenly distributed.
Scoop 2 Tbs per cookie onto a parchment lined cookie sheet.
Put the whole sheet into the freezer until the cookies are solid, at least 2 hours.
When ready to bake, preheat the oven to 350°. The cookies do not spread very much, so about 9 to a sheet will work.
Bake for 15-18 minutes or until the edges begin to show color.